13 Chicago Deep Dish Pizza Recipes for Weeknights

You know that deep dish pizza is a Chicago classic, but you might not know you can make it at home on a weeknight! These 13 recipes are packed with cheesy, saucy goodness and come together faster than delivery. Get ready for your new favorite comfort food dinner.

Classic Chicago Deep Dish with Sausage and Peppers

Making a classic Chicago deep dish pizza is one of my favorite weekend projects. It's a labor of love that fills the house with irresistible aromas, and the payoff is a thick, buttery crust loaded with sausage, peppers, and gooey mozzarella under a chunky tomato sauce. Trust me, it's worth every minute.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• All-purpose flour – 2 ½ cups
• Cornmeal – ¼ cup
• Active dry yeast – 1 packet (2 ¼ tsp)
• Salt – 1 tsp, divided
• Olive oil – 3 tbsp, divided
• Warm water – 1 cup
• Italian sausage (bulk) – 1 lb
• Bell peppers (mixed colors) – 2, sliced
• Garlic – 3 cloves, minced
• Dried oregano – 1 tsp
• Tomato sauce – 15 oz can
• Mozzarella cheese – 2 cups, shredded

Instructions

1. In a large bowl, mix flour, cornmeal, yeast, and ½ tsp salt. Add 2 tbsp olive oil and warm water; stir until a shaggy dough forms.
2. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour.
3. While dough rises, heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles, and cook until browned, about 6 minutes.
4. Add sliced bell peppers and minced garlic; cook, stirring, until peppers soften, about 4 minutes.
5. Stir in tomato sauce and dried oregano; bring to a simmer and cook for 5 minutes. Season with the remaining ½ tsp salt. Remove from heat.
6. Preheat oven to 425°F. Grease a 12-inch deep dish pizza pan.
7. Press the risen dough into the pan, working it up the sides to form a 1-inch edge. Tip: let the dough rest 5 minutes if it springs back.
8. Spread shredded mozzarella evenly over the dough. Tip: go heavy on the cheese—it creates a crispy barrier.
9. Spoon the sausage-pepper mixture over the cheese, spreading gently.
10. Bake on the lowest rack for 35-45 minutes until the crust is deep golden and the edges are puffed. Tip: check after 30 minutes—if the rim browns too fast, tent with foil.
11. Let the pizza cool in the pan for 10 minutes. Slice into wedges and serve.

Reheated slices are just as good the next day, but I doubt you'll have leftovers. Serve with a side salad to balance the richness, or enjoy it straight from the pan—it's that good.

Spicy Buffalo Chicken Deep Dish

Nothing beats the comfort of a gooey, spicy deep-dish pizza, and this Buffalo Chicken version is my latest kitchen triumph. I love how the tangy buffalo sauce mingles with creamy blue cheese and melty mozzarella—all piled high on a buttery crust. It's the kind of dinner that makes you forget about takeout.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Refrigerated pizza dough – 1 tube (16 oz)
• Shredded cooked chicken – 2 cups
• Buffalo sauce – 1/2 cup
• Garlic powder – 1 tsp
• Shredded mozzarella – 2 cups
• Blue cheese crumbles – 1/2 cup
• Butter – 2 tbsp, cubed

Instructions

1. Preheat oven to 400°F. Grease a 9-inch deep-dish pizza pan or cast-iron skillet.
2. Press pizza dough evenly into the pan, forming a 1-inch rim.
3. In a bowl, mix shredded chicken with buffalo sauce and garlic powder until well coated. Tip: Warm the chicken slightly so it absorbs the sauce better.
4. Spread the chicken mixture over the dough.
5. Top with shredded mozzarella, then sprinkle blue cheese crumbles evenly.
6. Dot the top with small cubes of butter for extra richness.
7. Bake for 25–30 minutes, until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pan halfway through for even baking.
8. Let the pizza cool for 5 minutes before slicing—this helps the layers set. Tip: Use a sharp knife to cut through the crispy crust cleanly.

Unexpectedly, this pizza is even better the next day—cold, straight from the fridge. The flavors meld together, and the crust stays surprisingly sturdy. Serve with extra blue cheese dip if you're feeling decadent.

Vegetarian Spinach and Artichoke Deep Dish

Crispy, cheesy, and loaded with greens—this Vegetarian Spinach and Artichoke Deep Dish is my go-to comfort food. I make it whenever I need a hearty, satisfying meal that’s still packed with veggies. The golden crust and gooey center never fail to impress dinner guests.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• All-purpose flour – 2 ½ cups
• Cornmeal – ½ cup
• Active dry yeast – 1 packet (2 ¼ tsp)
• Salt – 1 tsp
• Olive oil – 3 tbsp
• Warm water (110°F) – 1 cup

Filling

• Frozen spinach (thawed and squeezed dry) – 10 oz
• Artichoke hearts (drained and chopped) – 14 oz can
• Ricotta cheese – 1 cup
• Mozzarella (shredded) – 2 cups
• Garlic (minced) – 3 cloves
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, whisk together 2 ½ cups flour, ½ cup cornmeal, 1 packet yeast, and 1 tsp salt. Add 3 tbsp olive oil and 1 cup warm water (110°F). Stir until a shaggy dough forms. Tip: Make sure the water is warm but not hot—too hot will kill the yeast.
2. Turn the dough onto a floured surface and knead for about 8 minutes until smooth and elastic. Lightly oil the bowl, return the dough, cover with plastic wrap, and let rise in a warm spot for 20 minutes. (I usually set it near the stove while I prep the filling.)
3. While the dough rises, prep the filling. In a medium bowl, combine the squeezed-dry spinach, chopped artichoke hearts, 1 cup ricotta, 1 ½ cups shredded mozzarella (reserve ½ cup for topping), 3 minced garlic cloves, ½ tsp salt, and ¼ tsp pepper. Stir well. Tip: Squeeze the spinach thoroughly—excess water will make the filling soggy.
4. Preheat your oven to 375°F. Grease a 10-inch cast-iron skillet or deep-dish pan with olive oil.
5. Once the dough has risen, punch it down and roll it out on a floured surface into a 14-inch circle. Carefully press the dough into the prepared pan, letting the excess hang over the edges.
6. Spread the spinach-artichoke filling evenly over the dough. Fold the overhanging dough edges back over the filling to form a crust edge. Sprinkle the reserved ½ cup mozzarella on top.
7. Bake for 35–40 minutes, until the crust is golden brown and the cheese is bubbling. Let cool in the pan for 10 minutes before slicing. The deep dish will be very hot inside—patience pays off!

Crunchy on the outside, creamy on the inside—this deep dish hits every note. I love serving it with a bright arugula salad dressed in lemon vinaigrette; the acidity cuts through the richness. Leftovers (if any!) reheat beautifully in a 350°F oven.

Meat Lover’s Deep Dish with Pepperoni and Bacon

My obsession with deep dish pizza started in Chicago, but this meat lover's version is all my own. Loaded with pepperoni, crispy bacon, and seasoned ground beef, it's a hearty meal that satisfies every craving.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Crust

• All-purpose flour – 2 ½ cups
• Cornmeal – ¼ cup
• Salt – 1 tsp
• Sugar – 1 tbsp
• Active dry yeast – 1 packet (2 ¼ tsp)
• Warm water – 1 cup
• Olive oil – 2 tbsp

For the Toppings

• Tomato sauce – 1 ½ cups
• Dried oregano – 1 tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Pepper – ¼ tsp
• Ground beef – 1 lb
• Bacon – 8 slices
• Pepperoni – 4 oz (sliced)
• Low-moisture mozzarella cheese – 3 cups (shredded)
• Parmesan cheese – ½ cup (grated)

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water (about 110°F); let stand 5 minutes until foamy.
2. In a large bowl, combine flour, cornmeal, and salt. Add yeast mixture and olive oil; stir until dough forms.
3. Knead dough on a floured surface for 5-7 minutes until smooth and elastic.
4. Place dough in oiled bowl, cover, and let rise in a warm place for 30 minutes.
5. Meanwhile, cook bacon in a skillet until crispy; crumble and set aside.
6. In the same skillet, brown ground beef, drain fat, and season with salt and pepper.
7. Preheat oven to 425°F.
8. On a floured surface, roll dough into a 14-inch circle. Press into a 9-inch deep dish pie pan, letting edges overhang.
9. Spread half the mozzarella on the dough, then layer half the pepperoni, ground beef, bacon, and remaining pepperoni.
10. In a small bowl, mix tomato sauce with oregano and garlic powder. Pour over toppings.
11. Sprinkle remaining mozzarella and parmesan over sauce.
12. Fold overhanging dough over filling, crimp edges to seal.
13. Bake for 35-40 minutes until crust is golden and cheese is bubbly. Tip: place a baking sheet under the pan to catch drips.
14. Let cool 10 minutes before slicing. Tip: use a serrated knife for clean cuts.

Flavor-packed and utterly satisfying, this deep dish is a meat lover's dream. The crispy crust gives way to gooey cheese and savory toppings. Serve with a side of ranch or marinara for dipping—but honestly, it's perfect on its own.

BBQ Chicken Deep Dish Pizza

Pizza night at my house just got a major upgrade. This BBQ Chicken Deep Dish Pizza packs all the sweet-and-smoky flavors of grilled chicken, red onion, and cilantro into a thick, buttery crust that's pure comfort. It's the ultimate weeknight indulgence that feels fancy but comes together in under an hour.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• Pizza dough (store-bought) – 1 lb
• Olive oil – 1 tbsp
• Cornmeal – for dusting

Toppings

• Cooked shredded chicken – 2 cups
• BBQ sauce – 1/2 cup
• Mozzarella cheese (shredded) – 2 cups
• Red onion – 1/2 cup (sliced)
• Cilantro – 1/4 cup (chopped)

Instructions

1. Preheat oven to 400°F.
2. Brush a 9-inch cast iron skillet or deep-dish pan with olive oil and dust the bottom with cornmeal.
3. Press the pizza dough evenly into the pan, covering the bottom and about 1.5 inches up the sides.
4. Sprinkle 1 cup of shredded mozzarella over the dough. (Tip: Shred your own cheese for better melt and less anti-caking agents.)
5. Spread the shredded chicken in an even layer over the cheese.
6. Drizzle BBQ sauce over the chicken.
7. Top with sliced red onion and the remaining 1 cup of mozzarella.
8. Bake for 25–30 minutes, until the crust is golden brown and the cheese is bubbly and starting to brown. (Tip: If the crust edges brown too quickly, tent with foil.)
9. Let the pizza cool in the pan for 5 minutes — this helps the structure set before slicing. (Tip: Run a knife around the edge to loosen.)
10. Sprinkle fresh cilantro over the top and serve.

Sinking your teeth into this deep dish is pure heaven — the crust is crispy yet tender, the cheese is gloriously gooey, and every bite bursts with sweet and smoky BBQ flavor. Serve with extra BBQ sauce for dipping, or pair it with a crisp garden salad to balance the richness.

Mushroom and Truffle Oil Deep Dish

Just when I thought deep dish couldn’t get any better, I found myself adding truffle oil to the mix. This Mushroom and Truffle Oil Deep Dish combines cremini mushrooms with fontina and parmesan for an earthy, rich flavor that feels indulgent but is easy to make at home.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Crust

• All-purpose flour – 2 cups
• Yellow cornmeal – ½ cup
• Active dry yeast – 1 packet (2 ¼ tsp)
• Warm water (110°F) – ¾ cup
• Olive oil – 3 tbsp
• Sugar – 1 tsp
• Salt – ½ tsp

Filling

• Cremini mushrooms, sliced – 1 lb
• Truffle oil – 2 tsp
• Fontina cheese, shredded – 1 ½ cups
• Parmesan cheese, grated – ½ cup
• Butter – 2 tbsp
• Garlic, minced – 3 cloves
• Fresh thyme leaves – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Tip: If the water is too hot, it will kill the yeast — aim for 110°F.
2. In a large bowl, whisk flour, cornmeal, and salt. Add yeast mixture and olive oil; stir until a shaggy dough forms. Turn onto a floured surface and knead for 5–7 minutes until smooth.
3. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 30 minutes. Meanwhile, preheat oven to 425°F.
4. In a large skillet over medium-high heat, melt butter. Add mushrooms and cook, stirring occasionally, for 8–10 minutes until golden and all moisture has evaporated. This ensures a non-soggy crust.
5. Add garlic and thyme to the mushrooms; cook for 1 minute until fragrant. Remove from heat, stir in truffle oil, and season with salt and pepper. Let cool slightly.
6. Press the risen dough into a greased 10-inch cast iron skillet, pushing it about 1 inch up the sides. Sprinkle half the fontina over the bottom, then spread the mushroom mixture evenly on top.
7. Top with remaining fontina and all the parmesan. Bake for 25–30 minutes until the crust is golden brown and cheese is bubbly. Tip: Place the skillet on a baking sheet to catch any drips.
8. Let the deep dish cool in the pan for 5 minutes before slicing — this helps the layers set. Use a spatula to release the edges, then cut into wedges.

Every slice delivers a rich, earthy flavor from the truffle oil and mushrooms, balanced by the creamy fontina and salty parmesan. I like to serve it with a simple arugula salad dressed in lemon vinaigrette — the freshness cuts through the richness beautifully.

Supreme Deep Dish with Mixed Toppings

Just when I thought deep dish couldn't get any better, I decided to pile on all my favorite toppings—pepperoni, sausage, mushrooms, onions, green peppers, and olives—and create a supreme version that's pure Chicago comfort. This recipe is my go-to for game days or when I'm craving a hearty, satisfying meal that feels like a hug in a pan.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• All-purpose flour – 2 cups
• Yellow cornmeal – ½ cup
• Active dry yeast – 1 packet (2 ¼ tsp)
• Sugar – 1 tbsp
• Salt – 1 tsp
• Unsalted butter – 6 tbsp, melted
• Warm water – ¾ cup (110°F)
• Olive oil – 1 tbsp
• Shredded mozzarella cheese – 2 cups
• Pepperoni slices – 30–40
• Italian sausage (casings removed) – ½ lb
• Mushrooms (sliced) – 1 cup
• Yellow onion (diced) – ½ cup
• Green bell pepper (diced) – ½ cup
• Black olives (sliced) – ½ cup
• Tomato sauce – 1 (15 oz) can
• Dried oregano – 1 tsp
• Garlic powder – ½ tsp

Instructions

1. In a small bowl, combine warm water (110°F) and sugar, then sprinkle yeast on top. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour, cornmeal, and salt. Pour in the yeast mixture and melted butter, then stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5 minutes until smooth. Shape into a ball and place in an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 30 minutes until doubled. Tip: I microwave a cup of water for 2 minutes, then place the covered bowl next to it for a perfect proofing environment.
4. Preheat oven to 425°F. Butter a 12-inch deep dish pizza pan generously.
5. Cook sausage in a skillet over medium-high heat, breaking it into crumbles, until browned, about 5 minutes. Drain fat and set aside.
6. In the same skillet, sauté mushrooms and onions for 3 minutes until mushrooms release liquid and onions soften. Add diced green pepper and cook 2 more minutes. Tip: Pre-cooking mushrooms prevents a soggy pizza!
7. Roll out dough on a floured surface to a 16-inch circle. Press into the prepared pan, pushing it up the sides to form a 2-inch edge.
8. Layer half the mozzarella cheese directly on the dough (this creates a cheese barrier that keeps the crust crispy).
9. Scatter cooked sausage, sautéed veggies, pepperoni, and olives over the cheese. Top with remaining mozzarella.
10. Mix tomato sauce with oregano and garlic powder, then spread evenly over the toppings. Tip: Keep sauce thin—a heavy layer makes the crust soggy.
11. Bake for 30–35 minutes until crust is golden and cheese is bubbly. Let cool 10 minutes before slicing to set the layers.

Slicing into this deep dish reveals a glorious cross-section: crisp, buttery crust, gooey stretchy cheese, and a medley of meats and veggies all tied together by a tangy tomato sauce. Serve it with a crisp side salad or just a pile of napkins—trust me, you’ll need them.

Gluten-Free Deep Dish with Cauliflower Crust

Unbelievably, this gluten-free deep dish pizza with a cauliflower crust delivers all the cheesy, saucy goodness of the real deal. I was skeptical at first, but after testing it for my family, it’s become a Friday night staple. The crust holds together perfectly, and you won’t even miss the gluten.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• Cauliflower head – 1 large (or 4 cups riced)
• Shredded mozzarella – 1 cup (for crust) plus 1 cup (for topping)
• Grated Parmesan – ¼ cup
• Large egg – 1
• Dried oregano – ½ tsp
• Garlic powder – ½ tsp
• Salt – ¼ tsp
• Tomato sauce – ½ cup
• Olive oil – 1 tbsp (for greasing)

Instructions

1. Preheat your oven to 400°F and grease a 9-inch pie dish or deep dish pizza pan with olive oil.
2. Rice the cauliflower: cut the head into florets and pulse in a food processor until it resembles rice. You'll need about 4 cups.
3. Cook the riced cauliflower in a microwave-safe bowl for 4–5 minutes, then let it cool slightly. Transfer to a clean kitchen towel and squeeze out as much moisture as possible—this is key for a firm crust!
4. In a large bowl, combine the squeezed cauliflower, 1 cup mozzarella, Parmesan, egg, oregano, garlic powder, and salt. Mix until a dough forms.
5. Press the mixture evenly into the prepared pan, making sure to go up the sides. Use a spatula or your hands (dampen them to prevent sticking).
6. Bake the crust for 20 minutes, until golden and set. Tip: If it puffs up, gently press it down with a spatula halfway through.
7. Remove crust from oven and spread tomato sauce over the bottom, leaving a ½-inch border. Sprinkle with remaining 1 cup mozzarella.
8. Bake for another 12–15 minutes, until the cheese is bubbly and lightly browned. Let it cool for 5 minutes before slicing—this helps the crust hold together.
9. Slice and serve immediately. Tip: Use a pizza cutter for clean cuts.

Perfect for a cozy night in, this pizza has a crispy, cheesy crust that’s surprisingly sturdy. I love adding a few fresh basil leaves right after baking for a pop of color. Serve with a simple arugula salad tossed in lemon vinaigrette to balance the richness.

White Deep Dish with Ricotta and Pesto

Kicking off this white deep dish pizza brings back memories of a trip to Chicago where I first fell in love with the buttery, thick crust. But instead of the classic red sauce, I'm piling on creamy ricotta, vibrant pesto, and sunny flavors that feel fresh and indulgent at the same time.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

• Flour – 2 1/4 cups
• Cornmeal – 1/4 cup
• Salt – 1 tsp
• Sugar – 1 tsp
• Active dry yeast – 1 packet (2 1/4 tsp)
• Warm water – 3/4 cup (110°F)
• Olive oil – 3 tbsp
• Whole milk ricotta – 1 1/2 cups
• Basil pesto – 1/2 cup
• Sun-dried tomatoes in oil – 1/2 cup, drained and chopped
• Baby spinach – 2 cups
• Shredded mozzarella – 2 cups

Instructions

1. In a small bowl, combine warm water (110°F) and sugar, then sprinkle yeast on top. Let stand 5 minutes until foamy.
2. In a large bowl, whisk together flour, cornmeal, and salt. Add the yeast mixture, 2 tbsp olive oil, and stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: If dough is too sticky, add flour 1 tablespoon at a time. Place in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.
4. Preheat oven to 425°F. Position rack in the lower third.
5. Punch down the dough. On a lightly floured surface, roll it into a 14-inch circle. Transfer to a 10-inch cast iron skillet or deep dish pan, pressing it up the sides. Tip: Using cast iron gives the crispiest golden crust.
6. In a small bowl, mix ricotta with 1/4 cup pesto until well combined. Set aside.
7. Spread the remaining pesto over the dough bottom. Layer half the mozzarella, then the ricotta mixture, sun-dried tomatoes, and spinach. Top with remaining mozzarella.
8. Drizzle with the remaining 1 tbsp olive oil. Bake for 35-40 minutes until the crust is deep golden and the edges pull away from the pan. Tip: If the top browns too fast, tent loosely with foil for the last 10 minutes.
9. Let cool in the pan for 10 minutes before slicing. This sets the filling so it doesn't spill out.

Baked to golden perfection, this white deep dish is creamy from the ricotta and bright from the pesto, with a pleasingly crisp, buttery crust. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness—trust me, it's a match made in heaven.

Southwest Deep Dish with Chorizo and Jalapeño

Oh, my love affair with deep dish pizza took a spicy turn when I discovered this Southwest version. It's everything I crave – smoky chorizo, fresh jalapeño, and gooey pepper jack – all baked into a golden crust. Trust me, this is the pizza that'll have you reaching for seconds (and thirds!)

Serving: 6 | Prep Time: 25 minutes | Cooking Time: 30 minutes

Ingredients

Crust

• All-purpose flour – 2 cups
• Cornmeal – ½ cup
• Instant yeast – 1 tsp
• Warm water – ¾ cup (110-115°F)
• Olive oil – 3 tbsp
• Salt – 1 tsp

Topping

• Chorizo (bulk) – 1 lb
• Jalapeño peppers – 2, sliced
• Black beans – 1 can (15 oz), drained and rinsed
• Corn – 1 cup (frozen or fresh)
• Pepper jack cheese – 2 cups, shredded
• Tomato sauce – 1 cup
• Chili powder – 1 tsp
• Cumin – 1 tsp
• Garlic powder – ½ tsp

Instructions

1. In a large bowl, whisk together 2 cups flour, ½ cup cornmeal, 1 tsp instant yeast, and 1 tsp salt.
2. Add ¾ cup warm water (110-115°F) and 3 tbsp olive oil; stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Tip: If dough is too sticky, add a tablespoon of flour at a time.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 45 minutes.
5. While dough rises, cook 1 lb chorizo in a skillet over medium-high heat, breaking it apart with a spoon, until browned and cooked through, about 8 minutes. Drain excess fat.
6. In a small bowl, mix 1 cup tomato sauce with 1 tsp chili powder, 1 tsp cumin, and ½ tsp garlic powder. Set aside.
7. Preheat oven to 425°F. Grease a 9-inch deep dish pizza pan or cast iron skillet with oil.
8. Punch down the risen dough and press it evenly into the pan, pushing it up the sides about 1.5 inches. Tip: For a crispier crust, par-bake the crust for 10 minutes before adding toppings – this prevents sogginess.
9. Spread the seasoned tomato sauce over the bottom of the crust.
10. Layer the cooked chorizo evenly over the sauce.
11. Scatter the sliced jalapeños (2 peppers), black beans (1 can drained), and 1 cup corn over the chorizo. Tip: If using fresh corn, cut it straight off the cob for the sweetest bite.
12. Top everything with 2 cups shredded pepper jack cheese, covering all the toppings.
13. Bake the deep dish pizza for 25–30 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned. Tip: Let it cool for 5 minutes before slicing – the cheese will be molten hot and hold its shape better.

A slice of this spicy deep dish is pure comfort – the crust is buttery, the filling is bold, and the cheese pulls are irresistible. Serve it with a drizzle of sour cream or a side of cilantro-lime slaw for a fresh contrast. You're welcome!

Hawaiian Deep Dish with Ham and Pineapple

Before moving to Chicago, I thought all pizza was thin crust. Then I tried deep dish and my world flipped. This Hawaiian version—with salty ham and sweet pineapple—is a tribute to that first bite.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

Dough

• Flour – 2 ½ cups
• Yeast – 1 packet (2 ¼ tsp)
• Warm water – 1 cup
• Olive oil – 2 tbsp
• Sugar – 1 tsp
• Salt – 1 tsp

Topping

• Pizza sauce – ½ cup
• Shredded mozzarella – 2 cups
• Cooked ham – 1 ½ cups diced
• Pineapple chunks – 1 cup (drained)

Instructions

1. In a small bowl, dissolve the sugar in warm water (110°F). Sprinkle yeast on top and let stand for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil; stir until a shaggy dough forms.
3. Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic. Tip: if the dough is too sticky, add a little more flour, 1 tablespoon at a time.
4. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
5. Preheat oven to 425°F. Grease a 9-inch deep dish pan with olive oil.
6. Punch down the dough and press it evenly into the pan, coming about 1 inch up the sides. Tip: let the dough rest for 5 minutes if it shrinks back.
7. Spread pizza sauce over the dough. Layer half the mozzarella, then the diced ham and well-drained pineapple chunks (pat dry with paper towels if needed). Top with the remaining mozzarella.
8. Bake for 30-35 minutes until the crust is golden brown and cheese is bubbly. Let cool for 5 minutes before slicing.

Slices of this deep dish are incredibly satisfying—the crust is buttery and crisp, the mozzarella pulls into long strings, and each bite hits sweet and savory notes. I love serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. Honestly, this pizza is a party on a plate!

Four Cheese Deep Dish with Caramelized Onions

Zipping up my favorite deep dish recipe with a quartet of cheeses and sweet caramelized onions is pure comfort food bliss. I’ve been perfecting this pie for years, and it’s become a staple in my kitchen whenever I crave something hearty and indulgent.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

• All-purpose flour – 1 ½ cups
• Active dry yeast – 1 packet (¼ oz)
• Warm water – ½ cup (110°F)
• Sugar – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Butter – 2 tbsp
• Yellow onions (sliced) – 2 large
• Balsamic vinegar – 1 tbsp
• Canned crushed tomatoes – 1 cup
• Garlic (minced) – 2 cloves
• Dried oregano – ½ tsp
• Black pepper – ¼ tsp
• Shredded mozzarella – 1 cup
• Shredded provolone – 1 cup
• Grated Parmesan – ¼ cup
• Shredded Gouda – 1 cup

Instructions

1. In a small bowl, dissolve the sugar and yeast in the warm water. Let sit for 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour until doubled.
4. While dough rises, melt butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 25-30 minutes until deeply golden and caramelized. Stir in balsamic vinegar and cook for 1 minute more. Tip: Low heat is key—don't rush the onions!
5. In a small saucepan, combine crushed tomatoes, minced garlic, oregano, and black pepper. Simmer over low heat for 10 minutes, then set aside.
6. Preheat oven to 425°F. Grease a 9-inch deep dish pizza pan or cast iron skillet with olive oil.
7. Punch down the risen dough and press it into the prepared pan, forming a thick crust up the sides. Let it rest for 10 minutes.
8. Spread the tomato sauce evenly over the bottom of the crust. Layer shredded mozzarella, provolone, and gouda. Tip: Use a mix of cheeses for complex flavor.
9. Spoon the caramelized onions over the cheese. Sprinkle grated Parmesan on top.
10. Bake for 25-30 minutes until the crust is golden and the cheese is bubbly and slightly browned. Let cool for 5 minutes before slicing. Tip: Letting it rest helps the cheese set so slices hold together.

The contrast of gooey cheese, sweet onions, and buttery crust is irresistible. Serve this deep dish with a simple green salad to balance the richness.

Seafood Deep Dish with Shrimp and Pesto

Pesto and shrimp are a match made in heaven, and this deep dish pizza brings them together with a burst of Mediterranean flavor. Perfect for a cozy dinner or a weekend gathering, it’s loaded with cherry tomatoes, feta, and mozzarella for a cheesy, tangy kick.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Pizza dough – 1 lb (store-bought or homemade)
• Shrimp (peeled, deveined) – 1 lb
• Pesto – 1/2 cup
• Cherry tomatoes – 1 cup, halved
• Feta cheese – 1/2 cup, crumbled
• Mozzarella cheese – 1 1/2 cups, shredded
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Preheat oven to 425°F. Place a rack in the lower third of the oven to ensure the crust crisps up.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add shrimp, season with salt and pepper, and cook 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add remaining 1 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant.
4. Add cherry tomatoes to the skillet and cook for 2 minutes, stirring occasionally, until they begin to soften. Remove from heat.
5. Grease a 9-inch deep dish pizza pan or cast iron skillet with olive oil. Press the pizza dough evenly into the pan, forming a 1-inch rim up the sides.
6. Spread pesto over the dough, leaving a 1/2-inch border around the edge.
7. Layer half the shredded mozzarella over the pesto.
8. Arrange the cooked shrimp over the cheese, then spoon the garlic tomatoes on top.
9. Sprinkle crumbled feta over the shrimp and tomatoes, then top with remaining mozzarella.
10. Bake for 25-30 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned. Let cool in the pan for 10 minutes before slicing—this helps the layers set.
11. Tip: Pre-cooking the shrimp prevents them from exuding water and making the crust soggy. For extra crunch, brush the exposed crust rim with olive oil before baking.

First bite delivers a crispy, buttery crust, followed by bursts of sweet tomatoes and briny feta, all tied together with the herbaceous pesto and juicy shrimp. Serve with a side salad dressed in lemon vinaigrette to cut through the richness—absolutely irresistible.

Conclusion

Uncover the joy of homemade Chicago deep dish pizza with these 13 weeknight-friendly recipes. They’re easier than you think! Try one tonight, leave a comment with your favorite, and don’t forget to pin this roundup on Pinterest for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.