Recipes Main Dishes Quiche Italian-Inspired Deep-Dish Pizza Quiche 5.0 (1) 1 Review 2 Photos A new twist on a deep-dish pizza that will wow your guests! Great for football parties! Serve with a nice salad and a glass of your favorite wine or bottle of beer! Submitted by Wildflour Updated on February 11, 2022 Save Rate Print Share Close Add Photo Prep Time: 45 mins Cook Time: 2 hrs 10 mins Additional Time: 2 hrs Total Time: 4 hrs 55 mins Servings: 8 Yield: 1 9 1/2-inch deep-dish pizza Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients nonstick cooking spray 1 tablespoon fine cornmeal 1 (16 ounce) package refrigerated pizza dough 2 cups shredded mozzarella cheese 2 cups shredded extra-sharp Cheddar cheese ¼ cup grated Parmesan cheese, or to taste ½ cup chopped sun-dried tomatoes, or to taste 8 ounces Italian sausage, cooked, pork 4 ounces sliced baby portobello mushrooms 1 small sweet red pepper, thinly sliced ¼ cup sliced black olives, or to taste Custard Mixture: 2 cups heavy cream 4 large eggs 1 teaspoon crushed dried basil 1 teaspoon dried oregano 1 teaspoon whole fennel seeds ½ teaspoon garlic salt ¼ teaspoon crushed red pepper ¼ teaspoon garlic powder 14 slices pepperoni Directions Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal. Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed. Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order. Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined. Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard. Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer. Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes. Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.) Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces. Cook's Notes: You can use homemade or purchased pizza dough. Use oven-roasted grape tomatoes instead of sun-dried, hot or mild pepper instead of sweet, and 1/2 teaspoon minced fresh garlic instead of the garlic powder if preferred. You can add whatever ingredients you like, this is just what we had in ours. Reheat slices low and slow in the microwave for 4 to 5 minutes on 30 to 40% power until warmed through and cheeses have melted. I Made It Print Nutrition Facts (per serving) 676 Calories 47g Fat 35g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 676 % Daily Value * Total Fat 47g 61% Saturated Fat 26g 129% Cholesterol 236mg 79% Sodium 1276mg 55% Total Carbohydrate 35g 13% Dietary Fiber 2g 6% Total Sugars 6g Protein 29g 58% Vitamin C 4mg 5% Calcium 526mg 40% Iron 3mg 18% Potassium 391mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.