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Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Prep Time: To Set Up Pizza Bar 1 hour Cook Time: 3 to 5 minutes @ 375* (177c) grill temp, 425* (190c) +/- stone temp Grill: Green Mountain Wood Pellet Grill “Davey Crockett” w/ the Pizza oven insert Pellets: Green Mountain’s Texas blend BBQ PelletsIngredients: Chicago Style Deep Dish Sausage Pizza w/ Caramelized Parmesan Cheese Crust
- 2 14 oz dough balls, rolled out into rounds
- Italian Style 4 Cheese Blend
- Smoked Provolone Cheese
- Asiago Cheese
- Romano Cheese
- Sharp Cheddar Cheese
- Grated Parmesan Cheese
- ¼ stick butter
- Sausage, ground (cooked)
- Mushrooms, sliced
- Pizza sauce, (your favorite)
- Minced fresh garlic
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Cooking Directions: Chicago Style Deep Dish Sausage Pizza w/ Caramelized Parmesan Cheese Crust
This pizza is to big to fit into the pizza oven, so we left the cover/top off and used the high heat of the stone to do this one. Coat your 9-inch spring pan with butter and then add around a half cup of the grated Parmesan cheese. You may need to adjust up or down a bit. If you get too much just pour the excess out into a bowl. Add it to the cheese going inside your pizza. This is how you get the Caramelized Parmesan Cheese Crust. Lay your dough gently into the spring pan working it into the base/corner and just laying the excess over the top. You only want to fill this part up a little more than halfway. So, lay down a base of sauce and then the smoked Provolone. Pile the Italian 4 cheese blend and some of the other cheeses over that and top with your sausage and mushrooms. Sprinkle more Parmesan cheese over this. Now you are ready for the second layer of dough. To ensure you get a good seal with both layers of dough brush the side of the dough in the spring pan with a little water. Lay the second layer of dough over this and press firmly into the pan, working your fingers around the sides of the pan to form a tight seal. Pinch a few “Vent” holes into this top crust. Now add a mix of the remaining cheeses to the top of the pan. Drizzle a little sauce over this and then more of the grated Parmesan cheese. I have preheated my grill to 375* (190c) giving me a stone temp of 425* (190c) +/-. Place your pizza directly onto the stone and shut the grill. (We are not using the Pizza Oven lid) Check it in 10 minutes and give it a ½ turn around. Give it another 10 minutes and it’s time to bring it in. Be careful this is around 6 pounds of molten cheese. Let it cool for a bit (10 minutes) before you remove it from the spring pan. Slice and serve…Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
Chicago Style Deep Dish Sausage Pizza with a Caramelized Parmesan Cheese Crust!!! A Wood Pellet Grill Recipe
We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love, Ken & Patti Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
