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Close up Chicago Style Deep Dish Pizza with thick golden crust, melted cheese, and a slice lifted on a spatula

Easy Chicago-Style Deep Dish Pizza

This easy Chicago-style deep dish pizza is made with two uncooked pizza crusts, sliced cooked chicken, mozzarella, and a simple passata tomato sauce. Baked in a cast-iron pan, it has a thick pizza pie structure with a golden crust and rich sauce on top.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Additional time10 minutes
Total Time 45 minutes

Ingredients

For the Crust:

  • 2 uncooked pizza crust
  • 1 tablespoon melted butter
  • 2 tablespoon semolina

For the Filling:

  • 500 g sliced cooked chicken
  • 400 g shredded mozzarella cheese

For the Sauce:

  • 300 g tomato passata or tomato sauce
  • 2 tablespoon tomato paste
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoon extra virgin olive oil

For Garnish:

  • 20 g grated Pecorino cheese

Instructions

  • Preheat the oven to 425°F (220°C).
  • In a bowl, combine 1¼ cups (300 g) tomato passata, 2 tablespoons tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper, 1 tablespoon dried oregano, and 2 tablespoons extra virgin olive oil. Mix well and set aside.  
  • Grease a cast-iron pan with 1 tablespoon melted butter and sprinkle 2 tablespoons semolina over the base and sides.  
  • Place 1 uncooked pizza crust into the pan, pressing it into the bottom and up the sides to form a deep crust.  
  • Add 1 pound (500 g) sliced cooked chicken evenly over the base, then cover with 4 cups (400 g) shredded mozzarella cheese.
  • Place the second uncooked pizza crust over the top and press the edges together to seal. Trim any excess dough if needed.
  • Pour the prepared sauce over the top and spread it evenly. Use a fork or knife to poke a few small holes in the top crust.
  • Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 10 minutes, until golden and cooked through.  
  • Remove from the oven and let it rest for 10 minutes.  
  • Sprinkle with ¼ cup (20 g) grated Pecorino cheese, slice, and serve.

Notes

Butter and Semolina the Pan Well: I like to coat the cast-iron pan with melted butter and semolina so the crust bakes with a golden, slightly crisp base.  
Press the Dough Up the Sides: Push the first pizza crust firmly into the pan and up the sides, as I find this helps it hold the chicken and mozzarella better while baking.  
Seal the Edges Carefully: I like to press the top and bottom crusts together well so the filling stays tucked inside as the pizza bakes.  
Let It Rest Before Slicing: Let the pizza sit for 10 minutes after baking, as I find the layers settle better and the slices hold their shape. 

Nutrition

Calories: 682kcal | Carbohydrates: 72g | Protein: 42g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 2509mg | Potassium: 639mg | Fiber: 3g | Sugar: 13g | Vitamin A: 823IU | Vitamin C: 6mg | Calcium: 406mg | Iron: 6mg