Chicago Deep Dish Pizza stands for two things exactly: greasy and indulgent – oh yeah! Not in the mood for thin and sparsely topped Italian pizzas right now? Secretly dreaming of grease-laden UFOs in Chicago style? Nothing to be ashamed of – dare to be bold! Shout it out: Away with you, feather-light and meager Pizza Margherita! Begone, Low-Carb Asparagus Tarte Flambée! Step aside, Whole Grain Quinoa Superfood Pizza! Now that's settled, build yourself a real pizza without worrying about calories and arterial blockages!
The Chicago Deep Dish Pizza is an institution. Tourists from all over the world flock to Chicago to sample a piece of this legendary sausage-cheese cake. Save yourself the plane ticket and simply bake one of these for yourself – BURNHARD style! Instead of salami, fill your pizza with crispy chorizo sausage meat and crispy bacon. A fruity homemade tomato sauce (for a clean conscience) and a bunch of mozzarella, gouda, and parmesan complete this heaven-sent gift in pizza form! So roll up your sleeves, don't hesitate, fire up the grill, and just do it!
MY TIP:
Due to the long baking time, the cheese can get quite crispy, depending on the top heat in the oven or grill. Not your thing? Then do it like our buddies from the US and top your pizza "upside down": First spread the cheese on the bottom and then add all the toppings on top!
Ingredients
For 4 servings
For the dough
For the sauce
For the pizza
Equipment
nutritional values per serving
Preparation in 8 steps
For the dough: Mix yeast, warm water, and sugar in a large bowl and let it sit for 10 minutes. Add the remaining ingredients and knead the mixture by hand for about 15 minutes until a smooth dough forms. Place the dough in the bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour.
For the sauce: Peel and finely chop onions and garlic. Place a pot on the side burner of the gas grill and sauté onions and garlic with a dash of oil over medium heat for about 6 minutes until translucent. Add sugar and let it caramelize lightly. Deglaze with wine and reduce the liquid by half. Add tomatoes and balsamic vinegar and simmer with the lid half closed over low heat for about 15 minutes until a creamy consistency is achieved. Season with salt and pepper.
Fry bacon strips on medium heat in a cast-iron pan until crispy, about 7 minutes in multiple batches. Afterwards, let them drain on kitchen paper.
Cut the intestines of the chorizos and remove the sausage meat. Tear the meat into small pieces and fry in the pan with the bacon fat on high heat from all sides for about 2 minutes. Also drain on kitchen paper.
Preheat gas grill to 250°C indirect heat.
Spread the fat evenly in the pan with paper towels so that the entire inside of the pan is greased. Pour off excess fat through the spout.
Roll out the dough to about 1.5-2 cm thick and place it in the pan. Press down on the bottom and sides, trim off any excess dough at the edge of the pan with a knife. Use a fork to prick the bottom evenly several times to prevent it from rising while baking.
Spread chorizo sausage and bacon on the bottom, pour over with tomato sauce. Sprinkle with mozzarella, Gouda, and Parmesan. Place anchovy fillets on top. Place in the indirect zone of the grill and bake for about 30-40 minutes.
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Freddi, also known as the "Earl of booze 'n bacon," tries to somehow keep the wild BURNHARD content pile under control. He fills the grill memoirs with fancy recipes and essential guides. After work, the smoker smokes in the evening sun on Freddi's balcony – accompanied by a well-shaken Whisky Sour and his Fender Strat at the ready! That's all you need – The Stairway to Heaven, baby!