This one’s for my fellow pizza lovers who crave a little heat with their cheesy indulgence. Imagine this: a buttery, golden crust that’s both thick and crisp, loaded with zesty sausage, gooey mozzarella, and a spicy tomato sauce that clings to every bite. It’s everything you adore about deep-dish pizza, but with a fiery little kick that makes it unforgettable. Trust me, once you try it, your regular pizza night won’t be the same. It’s bold, it’s cheesy, and it’s got that perfect balance of comfort and spice. Let’s dive in, shall we?
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love Spicy Chicago Sausage Pizza
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Spicy Chicago Sausage Pizza
Here’s the magic of this pizza—it’s got everything you want in a deep-dish pie, and then some. Let’s break it down:
Pizza Dough: Thick, buttery, and slightly crisp. The crust is the heart of a true Chicago-style pizza, holding all that glorious filling like a cheesy, golden bowl.
Italian Sausage: Crumbled and spicy, this brings the heat and the heartiness. You can opt for hot or mild sausage depending on your heat preference.
Mozzarella Cheese: Shredded low-moisture mozzarella gives you those classic, irresistible cheese pulls. Don’t skimp!
Crushed Tomatoes: Used for the sauce—chunky and slightly sweet to balance the spice. A little oregano and garlic take it up a notch.
Parmesan Cheese: For a final cheesy punch on top, Parmesan brings a salty, nutty finish.
Red Pepper Flakes: The real hero of the spice. Adjust based on how fiery you like things.
Olive Oil: Used to coat the pan and add a subtle richness to the crust.
Garlic & Onion Powder: Adds layers of flavor without any fuss.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 425°F. This ensures even cooking and gives your pizza that signature crisp crust. Don’t skip this—it’s key to pizza perfection.
Prepare the Dough: Roll out your dough and press it into a deep-dish or cast-iron pan greased with olive oil. Make sure it goes up the sides to hold all that goodness.
Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and cooked through. Drain any excess fat and set aside.
Layer the Cheese: Add a generous layer of mozzarella directly onto the dough. This keeps the crust from getting soggy and gives that melt-in-your-mouth bite.
Add the Sausage: Spread the cooked sausage evenly over the cheese.
Top with Sauce: Spoon the crushed tomato mixture over the sausage. Sprinkle with garlic, onion powder, and red pepper flakes for that spicy, savory kick.
Finish with Parmesan: Sprinkle the top with a good layer of grated Parmesan.
Bake to Perfection: Place in the preheated oven and bake for 25-30 minutes, or until the crust is golden and the top is bubbly and slightly browned.
Rest, Then Slice: Let the pizza cool for 5-10 minutes before slicing. This helps everything set and makes for cleaner, cheesier slices.
Serve and Enjoy: Slice it thick, serve it warm, and bask in the compliments.
Nutrition Facts
Servings: 6
Calories per serving: 480
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
How to Serve Spicy Chicago Sausage Pizza
This pizza is a full meal on its own, but if you’re feeling fancy or feeding a crowd, here are some serving ideas:
Fresh Salads: A peppery arugula salad with lemon vinaigrette balances the richness of the pizza.
Crusty Bread: Garlic knots or breadsticks are perfect for dipping in any extra sauce.
Creamy Accompaniments: A drizzle of ranch or spicy aioli over the top takes it to next-level indulgence.
Vegetable Sides: Roasted broccolini, sautéed spinach, or grilled zucchini add a fresh touch.
As a Standalone: Honestly, this pizza holds its own. Add a sprinkle of chopped parsley and a cold drink, and you’re good to go.
Additional Tips
Prep Ahead: Make your dough or cook the sausage in advance to save time on busy days.
Spice It Up: Add sliced jalapeños or a drizzle of hot honey after baking if you like it extra spicy.
Dietary Adjustments: Use gluten-free dough or plant-based cheese and sausage for a dietary-friendly version.
Storage Tips: Store leftovers in the fridge for up to 4 days. Reheat in the oven for best texture.
Double the Batch: Make two pies and freeze one unbaked—just wrap tightly and freeze for up to 2 months.
FAQ Section
Q1: Can I use store-bought pizza dough?
A1: Absolutely! Just make sure it’s thick enough to hold all the fillings.
Q2: Can I make it less spicy?
A2: Yes—use mild sausage and skip the red pepper flakes if you prefer a gentler flavor.
Q3: Can I add vegetables?
A3: Totally! Sautéed mushrooms, bell peppers, or spinach are great additions.
Q4: How do I store leftovers?
A4: In an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F until hot.
Q5: Can I freeze this pizza?
A5: Yes—wrap the unbaked or baked (cooled) pizza in foil and freeze for up to 2 months.
Q6: Can I use a regular baking pan instead of deep-dish?
A6: You can, but it may not hold as much filling. Use a 9×13 pan for best results.
Q7: What kind of sausage should I use?
A7: Italian sausage is ideal—hot for spice, mild for less heat.
Q8: Can I make it vegetarian?
A8: Of course! Swap the sausage with a plant-based version or roasted veggies.
Q9: What’s the best cheese for deep-dish pizza?
A9: Low-moisture mozzarella for the base and Parmesan on top are perfect.
Q10: How thick should the crust be?
A10: About ½ inch thick in the pan and pressed up the sides to hold the filling.
Spicy Chicago Sausage Pizza
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 5 hours 15 minutes
- Yield: 1 14″ Pizza
- Category: undefined
- Method: Baking
- Cuisine: Italian
Description
This Spicy Sausage and Pepperoncini Thin Crust Pizza brings bold Chicago tavern flavors to your kitchen, with a crisp, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini. Perfect for pizza lovers craving something with a kick!
Ingredients
For the Dough:
-
2 1/4 cups all-purpose flour
-
1 teaspoon salt
-
1 teaspoon sugar
-
1 teaspoon active dry yeast
-
3/4 cup warm water (110°F)
-
2 tablespoons olive oil
-
Cornmeal, for pizza peel
For the Sauce:
-
1 can (28 oz) peeled tomatoes
-
2 tablespoons tomato paste
-
4 cloves garlic, peeled and minced
-
1 teaspoon dried oregano
-
1 tablespoon sugar
-
1 teaspoon salt
-
1/2 teaspoon red pepper flakes
-
1 teaspoon black pepper
-
2 tablespoons olive oil
For the Toppings:
-
3/4 cup spicy Italian sausage, shredded
-
1/2 cup pepperoncini, drained
-
1 cup mozzarella cheese, grated
-
1/4 cup pecorino romano cheese, grated
Instructions
- Make the Dough: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy. In a stand mixer, combine flour and salt, then add the yeast mixture and olive oil. Mix on low speed until dough forms, then increase speed and knead for 5-7 minutes until smooth and elastic.
- First Rise & Fermentation: Place dough in a lightly oiled bowl, cover, and let rise for about 1 hour until doubled in size. Punch down and divide into two balls. Let rest for about 3 hours at room temperature or refrigerate overnight for best results.
- Prepare the Dough: Roll out one dough ball on a floured surface to 12-14” and poke holes with a fork. Let the dough rest uncovered at room temperature for 3 hours until dry on top.
- Make the Sauce: Blend peeled tomatoes until smooth. Heat olive oil in a small pot, add garlic, and cook until fragrant. Add tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Simmer for 20-30 minutes until thickened, adjusting seasoning as needed.
- Assembly: Preheat oven to 475°F with a pizza stone for 45 minutes. Sprinkle cornmeal on the pizza peel. Transfer dough to the peel, spread tomato sauce, top with mozzarella cheese, sausage, and pepperoncini. Sprinkle with pecorino romano.
- Bake: Slide pizza onto the preheated pizza stone and bake for 12-15 minutes until golden and bubbly. Remove from oven, let rest for a few minutes, then slice and serve.
Notes
- If making both pizzas, simply double the recipe.
- For a more authentic Chicago tavern-style crust, let the dough rest for a few days in the fridge for better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 35mg