Double Sausage Deep Dish Pizza

Ken wanted pizza…not just the usual take out, but a huge, meaty deep dish. This would be perfect for a family night, including teenagers, to share for their favorite game. We put hot Italian sausage in the sauce and added spinach to make it healthy (LOL), plus sliced Italian hot sauce on top. Of course, mild sausage would work fine, too. And two kinds of cheese to make it extra gooey. It was literally heavy with flavor! To keep it easy Patti used ready made pizza crust.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Pacific Living Outdoor Oven but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Double Sausage Deep Dish Pizza
Back Yard Recipe

Prep Time: 20 minutes
Cook Time: 15 to 20 minutes at 400 Degrees (205c)
Grill: Pacific Living Outdoor Oven

Pellets: Lumberjack Oak

Ingredients: Double Sausage Deep Dish Pizza

  • 2 lbs. hot Italian sausage, divided
  • 2 Pillsbury readymade pizza crusts, or your favorite crust recipe
  • 1 24oz. jar chunky tomato sauce
  • 1 red onion, chopped
  • 1 cup sweet peppers, chopped
  • 2 Tablespoons fresh garlic, chopped
  • 2 medium fresh tomatoes, chopped
  • 1 10oz. box frozen spinach, thawed and drained
  • 1 Tablespoon dried oregano
  • 3 cups Mozzarella cheese, shredded
  • 8 slices Provolone cheese

Double Sausage Deep Dish Pizza
Back Yard Recipe

Directions: Double Sausage Deep Dish Pizza

In a large cast iron skillet cook half the sausage (that’s been chopped), peppers, onion, garlic and oregano until sausage is no longer pink. Mix in tomato sauce and spinach. Simmer on low 15 minutes to blend flavors. In small sauté pan cook remaining sausage that’s been sliced.

Unroll dough into extra large deep dish pizza pan going up sides of pan. Bake 8 minutes. Place Provolone cheese slices on bottom of crust. Pour sausage sauce mixture over cheese. Add sausage slices, then Mozzarella cheese. Top with fresh tomatoes.

In a Large Cast Iron Skillet Cook Half the Sausage

Simmer to Blend Flavors

Unroll Dough into Extra Large Deep Dish Pizza Pan

Bake 8 minutes

Double Sausage Deep Dish Pizza
Back Yard Recipe

Add Provolone Cheese Slices on Crust

Look at this Chunky Sauce

Add Sausage

Double Sausage Deep Dish Pizza
Back Yard Recipe

Ready for the Pacific Living Outdoor Oven

Cooking Directions: Pacific Living Outdoor Oven

Cooking in the Pacific Living Outdoor Oven is a snap. If you are going to use the smoke box fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)

Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position and hold it in. At this time press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.

Close the door and preheat the oven to your desired temp. You may have to adjust it up or down until you reach your temperature. But, once you hit it the oven will hold it. Cook your pizza for 15 to 20 minutes at 400 Degrees (205c) until the crust browns and the cheese is melted.


Double Sausage Deep Dish Pizza
Back Yard Recipe


The bottom stone gets “HOT” so you need to stay right with it or you will burn what your are cooking. I only use heavy cast iron or baking dishes here. For most things I have found that it is better to use the middle shelf. You can use a stone here or not depending on your cook.


Let’s Eat!!!

Double Sausage Deep Dish Pizza
Back Yard Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, 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 even do 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,
Ken & Patti
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