Chicago Style Pizza
Submitted by cookie_04
Quick Chicago-style deep dish pizza using refrigerator biscuits for the crust, loaded with seasoned ground beef, mushrooms, fresh tomato, and stretchy mozzarella.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minDeep dish pizza on a weeknight? You bet. This shortcut version uses refrigerator biscuit dough pressed into a pan to mimic that thick, bready Chicago crust without any rising time.
Browned ground beef and onion get simmered with tomato paste, oregano, and Parmesan into a thick, saucy filling that goes straight into the biscuit-lined pan.
Mushrooms, sliced fresh tomato, and a blanket of grated mozzarella go on top before it bakes to a deep golden brown.
It is not Giordano’s, but it hits the spot when the craving strikes and you have got 45 minutes to spare.
Pro Tips
- Press the biscuit dough firmly up the sides of the pan to avoid gaps. You want a solid crust wall to hold all that filling.
- Drain the browned beef thoroughly before adding the tomato paste. Excess grease makes the biscuit crust soggy.
- Let the pizza rest for 5 minutes after baking so the cheese sets and slices come out clean.
Ingredients
Directions
Grease a 9 inch pan.
Brown in a skillet the ground beef and onion.
Drain beef and stir in tomato paste, 1 tablespoon Parmesan cheese, oregano, salt and pepper.
Simmer while preparing crust.
Separate biscuits.
Arrange biscuits in a prepared pan and press over bottom and up sides to form crust.
Spoon hot meat mixture into crust.
Arrange on top; mushrooms, tomato slices, 1 tablespoon Parmesan cheese and Mozzarella cheese.
Bake at 350℉ (180℃) F for 20 to 25 minutes or until the crust is a deep golden brown.
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