Deep dish sausage, prosciutto, and onion pizza from Food52

  • mozzarella cheese
  • red onions
  • Show all ingredients...

  • EYB Comments

    Can substitute Italian sausages for garlic sausages.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute Italian sausages for garlic sausages.

  • Rutabaga on March 19, 2017

    This filling is a tasty combination. I used bulk Italian chicken sausage. Unfortunately, I did not chop the prosciutto, but layered strips of it in the pie. It turned out to be quite difficult to slice through the prosciutto, so it should definitely be chopped first. Also, I felt the sauce hadn't thickened enough during baking. Liquid ran out across the counter when I cut into it, even though I had waiting 15 minutes after removing it from the oven. This could probably be solved by pre-cooking the sauce to a very thick consistency, giving it an extra-long rest after removing it from the oven, or squeezing out excess liquid from the cheese (I used fresh buffalo mozzarella). My husband raved about this pizza, but not so our five-year-old - it turns out he's a pretty hard-core Neapolitan pizza fan. But if you enjoy deep dish, this is a good one.

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