Chicago Deep-Dish Panzanella

Pizza is perhaps one of the most subjective food categories on the planet. No matter where you go, people will claim their city has the best pizza (or at least have an opinion on which city does). Living a stone’s throw from Chicago for most of my life, I know the pride and passion for deep-dish pizza runs, well, deep in the Windy City.

If you haven’t had the privilege of trying authentic Chicago-style deep-dish pizza, you have to understand that it’s very different from other regional pizza styles. The hearty, pie-like delicacy features a thick, buttery crust that’s piled high with gooey mozzarella cheese, meats and vegetables before being topped with a generous layer of chunky marinara sauce. The sauce is on top to protect the cheese and toppings from burning during the pie’s long, 30- to 40-minute baking time, and to help prevent the crust from becoming soggy.

I recently created a Chicago-style hot dog panzanella dish that turned out so well that I wondered if another legendary Chicago food would translate well. Spoiler: This Chicago deep-dish panzanella is better than I could have ever imagined. With a base of crusty, toasted focaccia and all the toppings typically found in a deluxe deep-dish pie, the panzanella is finished with a robustly flavored homemade Italian dressing, Parmesan, fresh herbs and a few (mandatory) dollops of marinara. It has all of the great taste of a Chicago-style pizza, but without the arduous assembly or agonizingly long bake time.

Ingredients for Chicago Deep-Dish Panzanella

• Toasted focaccia bread: While many panzanella recipes call for a rustic boule or ciabatta, I’m recommending toasted focaccia for this pizza-inspired version. It’s about as close as you can get the taste and texture of pizza dough.
• Deluxe pizza vegetables: A trio of red onion, green bell pepper and sliced mushrooms is lightly broiled to infuse a bit of homemade pizza flavor into the toppings.
• Italian sausage: Cooked and crumbled Italian sausage makes this Chicago deep-dish panzanella extra hearty and filling. Choose mild Italian for a crowd-pleasing taste, or opt for spicy Italian if your table enjoys an extra kick.
• Pepperoni: No deluxe Chicago-style deep-dish pizza is complete without at least a few pepperoni slices. The recipe calls for standard-size slices, but you could opt for mini pepperoni if you prefer.
• Black olives: Black olives add extra flavor and deep-dish pizza flair to this panzanella.
• Mozzarella pearls: If you don’t like fresh mozzarella, you can substitute low-moisture mozzarella cut into 1/2-inch cubes.
• Parmesan cheese: Tossing the dressed panzanella with finely grated Parmesan ensures every bite gets a burst of sharp, cheesy flavor.
• Pizzeria-inspired vinaigrette: A homemade dressing made with olive oil, red wine vinegar, Dijon, honey, dried oregano, dried Italian seasoning, garlic powder, crushed red pepper flakes, and a bit of salt and black pepper infuses everything with plenty of zesty Italian flavor.
• Fresh herbs: A flourish of finely chopped basil, parsley, oregano and/or thyme adds color, freshness and a tantalizing pizzeria aroma to the panzanella just before it’s served.
• Marinara sauce: Locals would cry foul if this Chicago deep-dish panzanella didn’t include a bit of chunky marinara on top like its namesake.

Directions

Step 1: Mix the dressing

In a glass measuring cup, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, Italian seasoning, dried oregano, garlic powder, salt and pepper, and crushed red pepper flakes, if desired. Set the dressing aside.

Step 2: Toast the bread cubes

Preheat the oven to 350°F with the rack in the center position. Arrange the cubed focaccia on a sheet pan. Drizzle and toss it with 2 tablespoons of olive oil. Bake the cubes for 10 to 12 minutes or until the bread is crisp and lightly golden. Remove the focaccia cubes from the oven and let them cool. Turn on your oven’s broiler.

Step 3: Broil the vegetables

On a second sheet pan, toss the sliced green pepper, onion and mushrooms with the remaining 2 tablespoons of olive oil. Broil them for five to eight minutes or until the vegetables have a light char on the edges and are tender-crisp. Remove the pan from the oven and let the vegetables cool.

Step 3: Cook the sausage

Meanwhile, in a large skillet over medium heat, brown the Italian sausage for six to eight minutes, breaking it up into bite-sized crumbles with a wooden spoon as it cooks. Drain any excess grease.

Editor’s Tip: You can transfer the sausage crumbles to a paper towel–lined plate to remove more grease.

Step 4: Combine and toss

In a large salad bowl, combine the focaccia cubes, broiled vegetables, Italian sausage, pepperoni, black olives and mozzarella pearls. Toss the ingredients with the salad dressing to coat them.

Step 5: Serve topped with Parmesan, herbs and marinara

Shower the salad with Parmesan cheese and fresh chopped herbs, if you’d like. Dollop the top of the panzanella with a few spoonfuls of optional marinara.

Editor’s Tip: Toss the salad a bit once the Parmesan and herbs are added to better incorporate them. Serve with additional marinara sauce on the side for drizzling over individual servings.

Chicago Deep-Dish Panzanella Variations

• Customize it with toppings: Feel free to add or omit any toppings in the recipe, as you would for a pizza. Consider adding sliced salami, Canadian bacon, fresh chopped tomatoes, sliced green olives, sun-dried tomatoes or artichokes. The pizza topping possibilities are endless.
• Try another bread: You can use homemade or store-bought focaccia bread for this Chicago deep-dish panzanella. If you don’t have access to focaccia, consider using a loaf of Italian bread, ciabatta or sliced breadsticks as an alternative.
• Swap the dressing: For a shortcut, use a bottle of your favorite store-bought Italian dressing.

How to Store Chicago Deep-Dish Panzanella

This Chicago deep-dish panzanella is best enjoyed within a few hours of being tossed with the dressing. After that, the bread will become soggier. That said, it will stay fresh for one to two days when refrigerated in an airtight food storage container. The bread will lose its crispness, but it will still be tasty.

Can you make a Chicago deep-dish panzanella ahead of time?

Yes. To make a Chicago deep-dish panzanella ahead of time, we suggest prepping all components as directed and storing them in individual containers. The toasted bread may be stored at room temperature for one or two days, and the vegetables, dressing and Italian sausage can be refrigerated separately for three to four days.

To assemble the panzanella, first warm the vegetables and the Italian sausage in the oven or microwave, then toss them together with the other ingredients and serve the salad as directed.

Chicago Deep-Dish Panzanella Tips

When can you serve Chicago deep-dish panzanella?

This Chicago deep-dish panzanella is fitting for a whole host of occasions. Enjoy it as an alternative to your family’s Friday pizza night, or tote it along to your next cookout with friends. It’s also a crowd-pleasing add-on to any game day spread.

Serve deep-dish panzanella alongside a platter of Buffalo wings, a batch of zucchini fries, and gooey mozzarella sticks for a football food feast to remember. It also pairs perfectly with grilled Italian sausage links, burgers and all of your favorite potluck and barbecue side dishes.