Description
This Detroit-style deep dish pizza is a fall feast in every bite—layered with creamy butternut squash sauce, smoky bacon, crisp Brussels sprouts, and golden pockets of gooey cheese. With a thick, crispy crust and garlic oil drizzle, it’s cozy, cheesy magic.
Ingredients
For the Pizza:
6 tablespoons olive oil (for the pans)
2 batches Detroit-style pizza dough (see below)
2 cups Gaby’s Butternut Squash Sauce
10 strips bacon, cooked and torn
2 cups shredded or shaved Brussels sprouts
16 oz brick-style whole-milk mozzarella, cut into ½-inch cubes
1 cup shaved Parmesan cheese
½ cup olive oil mixed with 16 cloves garlic, chopped
Red pepper flakes & fresh basil, to garnish
For the Dough (makes 2 batches):
4½ cups all-purpose flour
4 teaspoons kosher salt
2 teaspoons rapid rise yeast
2 teaspoons white sugar
Olive oil, as needed
Instructions
Make the Dough: In a large bowl, combine flour, salt, yeast, and sugar. Add 1½ cups warm water and a splash of olive oil. Stir until dough comes together, then knead for 8–10 minutes until smooth. Cover and let rise until doubled, about 2 hours.
Grease two 9×13-inch pans with olive oil. Divide dough in half, press into pans, and let rise another 30 minutes.
Preheat oven to 500°F (260°C).
Layer each dough with butternut squash sauce, mozzarella, bacon, and Brussels sprouts. Drizzle garlic oil over top.
Bake for 12–15 minutes, until the edges are deeply golden and crispy.
Remove from oven, sprinkle with Parmesan, red pepper flakes, and fresh basil. Let sit 5 minutes before slicing.
- Prep Time: 30 mins (plus 2.5 hours rising)
- Category: Dinner
Nutrition
- Calories: 520
- Fat: 32g
- Fiber: 3g
- Protein: 20g