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Chicago-Style Deep-Dish Pizza

© Allison Huller McAlister

Have you ever picked up one of those little Pillsbury® Classic® Cookbooks in the supermarket checkout line? I enjoy these little recipe magazines, and I find a lot of great recipes in them most of the time. Lately I’ve been trying several that I found in the September 2001 issue dedicated to hamburger. This deep-dish pizza is one of them, though I’ve made minor changes to a couple of the ingredients from the original recipe, such as using less ground beef and more mushrooms.

This dish is quite simple to put together, especially the preparation of the crust. All you do is press a bunch of buttermilk biscuits together and voila, you’ve got your pizza crust. Spoon your ground beef mixture on top, then layer the other toppings, pop it into the oven for 20 short minutes and you’ve got a hearty entrée that’s ready to be served. A tossed salad is all you need to complete the meal.

One bite of this flavorful pie is all it took for us to decide the rating for this one – five stars. The buttermilk biscuit crust is just incredible! This pizza is also really filling, so it’s a delicious and satisfying meal. We’ll be having this one again soon, I’m sure.

Try it and let me know how it goes over at your house. Maybe it’ll end up in your rotation of family dinner favorites, too.

Have a good week and good eating!
Allison

Chicago-Style Deep Dish Pizza

Ingredients:
1 lb. ground beef
½ cup chopped onion
1 (6-oz.) can tomato paste
1 tsp. dried oregano
½ tsp. pepper
2 Tbsp. grated Parmesan cheese
1 (12-oz.) can Pillsbury® Big Country® Refrigerated Buttermilk Biscuits
1 (4.5-oz.) can mushrooms, drained
1 medium tomato, sliced
4 oz. (1 cup) shredded mozzarella cheese

Preparation:
Heat oven to 350°F. Spray a 9-inch pie pan with nonstick cooking spray. In a large skillet over medium-high heat, cook ground beef and onion until beef is thoroughly cooked, stirring frequently. Drain. Stir in tomato paste, oregano, pepper and 1 tablespoon of the Parmesan cheese. Keep warm while preparing the crust. Separate dough into 10 biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust. Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tablespoon of Parmesan cheese. Bake at 350°F for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.