Deep-Dish Pizza Pie Recipe: Layers of Cheesy Goodness in Every Bite!

The pot lid rattles and you know dinner is almost ready. That little sound is like a promise that all the cheesy goodness you're about to enjoy is nearly done cooking. You sense that warm, delicious aroma sneaking past the kitchen and making you dream of that first cheesy bite.

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You remember when you first peeked under the lid and saw all the melted cheese mixed perfectly with that Italian sausage and tomatoes. You notice the steam escaping, smelling fresh basil and garlic blended in with the sauce. It kinda feels like a cozy hug after a long day.

While waiting for the timer to ding, you start thinking about how easy this whole cheesy feast came together in your pressure cooker. No need to stand and stir or babysit, just set it and let it do its thing. And you gotta admit, watching the float valve bob up means things are cooking just right.

Why Your Cooker Beats Every Other Pot

• The sealed lid locks in all those yummy flavors and keeps moisture perfect.
• You get super tender meals quicker thanks to high-pressure cookin.
• Natural release helps keep delicate ingredients from gettin all mushy.
• Float valve lets you know exactly when pressure is ready, no guesswork.
• The broth depth is just right so your sauce isn't too watery or heavy.
• Valve hiss is that satisfying sound you hear when pressure's releasing safely.
• It's way less clean-up compared to using multiple pots and pans.

What Goes Into the Pot Today

• 1 tablespoon olive oil to get things started with a nice sizzle.
• 1 pound Italian sausage, casing removed for that perfect crumble.
• 1 small onion, diced up fine so it melts into the sauce just right.
• 2 cloves garlic, minced, because you know garlic makes everything better.
• 1 can (28 ounces) crushed tomatoes that give the sauce its rich base.
• 1 teaspoon dried oregano for that classic Italian flavor punch.
• ½ teaspoon red pepper flakes to add a little kick but not overwhelm.
• 1 ball (16 ounces) pizza dough, ready to hold all that cheesy goodness.
• 2 cups shredded mozzarella cheese because gooey cheese is gonna be the star.
• 1 cup shredded provolone cheese for a little smoky richness.
• ½ cup grated Parmesan cheese, sharp and salty to finish things off.
• ¼ cup chopped fresh basil to sprinkle on top, fresh and bright.

The Full Pressure Cooker Journey

First up, preheat your oven to 4256F, or 2206C if you think in Celsius. That oven heat is gonna crisp the crust once the cheesy layers are done in the cooker. So get that ready while you move to the stove.

Heat your olive oil in a skillet over medium heat. Toss in the Italian sausage, get it browned and all crumbly in about 5 minutes. This is where the flavor base really gets going. Don't rush it.

Add the diced onion to the sausage and cook another 3 minutes until soft and fragrant. Then stir in your minced garlic and let it all cook for just one more minute. You don't want to burn that garlic; just let it join the party.

Now pour in the crushed tomatoes, sprinkle oregano and red pepper flakes right over the top. Stir everything up and let it simmer for about 10 minutes until it thickens into a rich sauce. Set it aside for a bit while you work on the dough.

Grease your deep-dish pizza pan or cast-iron skillet really well. Roll out the pizza dough and press it down into the pan so it makes a nice edge all around. That crust is gonna catch all the melty cheese and sausage sauce.

Layer half the mozzarella, provolone, and Parmesan cheeses over the dough first. Then spread half your sausage and tomato sauce mixture on top. Repeat the layers with the rest of the cheese and sauce. This double-layer trick makes every bite super cheesy and hearty.

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Valve Hacks You Need to Know

• Quick release shortcut When you gotta eat fast, use a slow release by carefully turning the valve until it hisses and pressure drops faster without splattering sauce.
• Natural release patience Letting your cooker do a natural release means the float valve will drop slowly. This keeps your cheese from separating and sauce stays perfect.
• Watch broth depth Keep your liquid just right. Too much water and your sauce gets thin, not enough and you risk burning. Float valve action can clue you in if pressure92s off.

Your First Taste After the Wait

That first bite feels like a warm hug. The mozzarella and provolone stretch delightfully, pulling into gooey strings that drip with deliciousness. Your tongue catches that little spicy note from the red pepper flakes, perfectly balanced with sweet tomato sauce.

You notice the sausage crumbs are tender and juicy, seasoned just right to blend with the rich cheeses. The crust is golden on the edges and soft enough in the middle to soak up all those flavors without falling apart.

A sprinkle of fresh basil on top adds a nice pop of color and a mild, fresh, almost peppery taste that lifts the whole dish. Its cheesy comfort food done right, exactly what you needed tonight.

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How to Store This for Later

• Fridge storage Cool your cheesy delight completely, then wrap it tight in plastic wrap or store in airtight containers. Good for about 3-4 days after cooking.
• Freezing portions Cut leftovers into slices and freeze each piece wrapped in foil, then into a freezer bag. You'll keep flavor and texture for months.
• Reheat in oven For leftovers, baking the slices at low heat helps the crust crisp back up and cheese melty again. Avoid microwave if you want that fresh-outta-oven feel.
• Quick microwave fix When youre in a hurry, microwave reheats work but be ready for cheese texture to change a bit. Add a couple seconds at a time to avoid overheating.

Your Most Asked Questions Answered

• Can I use turkey sausage instead of Italian? Yeah, turkey sausage works fine but flavors will be a bit milder. You might wanna add a little extra seasoning to bump it up.
• Is it okay to use pre-shredded cheese? Totally okay and saves time. Just know pre-shredded may melt slightly different because of anti-caking agents.
• Can I make this recipe without oven baking? Oven baking gives that perfect crust, but you can finish under a broiler if you dont have time. Just watch it close so cheese doesnt burn.
• Whats the best way to clean the pressure cooker after cheesy meals? Soak the insert in warm soapy water right after use. Cheese can stick, so a gentle scrub or even a plastic spatula helps ease it off without damage.
• How do I know when natural release is done? Youll see the float valve drop all the way down and no steam escaping before opening. This means the pot has depressurized safely.
• Can I add veggies to this? Heck yeah! Chopped mushrooms, bell peppers, or spinach mixed into the sauce are great for a veggie boost.

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29 Cheesy Recipes So Easy and Tasty, You’ll Wish You Cooked a Bigger Batch

A hearty and delicious deep dish pizza layered with gooey cheeses, flavorful Italian sausage, and basil—prepared easily in your pressure cooker with a crispy oven finish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 520 kcal

Equipment

• 1 Skillet for browning sausage
• 1 Deep-dish pizza pan or cast-iron skillet for baking pizza
• 1 Oven preheated to 425°F

Ingredients

  

Main Ingredients

• 1 tablespoon olive oil to get things started with a nice sizzle
• 1 pound Italian sausage casing removed for the perfect crumble
• 1 small onion diced fine
• 2 cloves garlic minced
• 1 can crushed tomatoes 28 ounces
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes for a little kick
• 1 ball pizza dough 16 ounces
• 2 cups shredded mozzarella cheese
• 1 cup shredded provolone cheese
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil chopped

Instructions

 

Instructions

• Preheat your oven to 425°F (220°C).
• Heat olive oil in a skillet over medium heat.
• Add Italian sausage and cook for 5 minutes until browned and crumbly.
• Add diced onion and cook 3 minutes until soft. Stir in garlic and cook for 1 minute.
• Add crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes until thick.
• Grease a deep-dish pan. Roll out pizza dough and press into pan to cover bottom and sides.
• Layer half the mozzarella, provolone, and Parmesan cheeses on dough.
• Spoon half the sausage-tomato mixture over the cheese. Repeat layers.
• Bake in the oven until crust is golden and cheese is bubbling, about 20-25 minutes. Sprinkle fresh basil on top before serving.

Notes

For storage, wrap leftovers tightly and refrigerate for up to 4 days. Reheat slices in a low oven to restore crispness. Freezes well too!