Chicago Deep-Dish Panzanella

Why You’ll Love This Recipe

I love this recipe because I get the familiar flavors of deep-dish pizza in a fresh, colorful salad. Toasted bread provides plenty of crunch, tomatoes add juiciness, and Italian sausage and cheese make the dish substantial enough for me to serve as a meal.

I also find it ideal for using day-old bread. Instead of throwing slightly stale bread away, I toast it until crisp and let it soak up all the tomato juices and dressing. I can easily adjust the toppings depending on which pizza-inspired flavors I want.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Crusty Italian bread, preferably day-old
• Ripe tomatoes, chopped
• Italian sausage
• Fresh mozzarella, cubed or torn
• Parmesan cheese, grated or shaved
• Red bell pepper, sliced
• Green bell pepper, sliced
• Red onion, thinly sliced
• Fresh basil leaves
• Garlic cloves, minced
• Extra-virgin olive oil
• Balsamic vinegar
• Tomato paste
• Dried oregano
• Red pepper flakes, optional
• Salt
• Freshly ground black pepper

Directions

1. I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. I cut the bread into bite-sized cubes and toss them with a little olive oil, salt, and dried oregano. I spread the cubes over the baking sheet and bake them for about 10–15 minutes, tossing halfway through, until crisp and golden.
3. While the bread toasts, I heat a skillet over medium heat. I remove the Italian sausage from its casing, crumble it into the skillet, and cook it until browned and completely cooked through. I transfer it to a plate and let it cool slightly.
4. I add the sliced peppers to the skillet and sauté them for a few minutes until slightly tender but still colorful. I can leave them raw instead when I want more crunch.
5. I place the chopped tomatoes in a large bowl and season them lightly with salt. I let them sit for several minutes so they begin releasing their flavorful juices.
6. For the dressing, I whisk together olive oil, balsamic vinegar, tomato paste, minced garlic, oregano, black pepper, and red pepper flakes. I add a small spoonful of the tomato juices to loosen the dressing.
7. I add the toasted bread, cooked sausage, peppers, red onion, mozzarella, and Parmesan to the bowl with the tomatoes.
8. I pour the dressing over everything and gently toss until the ingredients are evenly coated.
9. I let the panzanella rest for about 10–15 minutes before serving. This gives the bread enough time to absorb some of the tomato juices and dressing without becoming completely soft.
10. Just before serving, I tear fresh basil leaves over the salad and finish it with extra Parmesan and freshly ground black pepper.

Servings and Timing

I find this recipe makes a generous main-dish salad for about 4–6 people. When I serve it as a side dish alongside other foods, I can stretch it to additional servings.

• Prep time: 20 minutes
• Cooking time: 20 minutes
• Resting time: 10–15 minutes
• Total time: about 50–55 minutes
• Servings: 4–6
• Yield: 1 large panzanella salad

Variations

For a pepperoni version, I replace some or all of the Italian sausage with sliced pepperoni. I like crisping the pepperoni briefly in a skillet before adding it to the salad.

When I want a vegetarian Chicago Deep-Dish Panzanella, I leave out the sausage and add roasted mushrooms, artichoke hearts, olives, or extra bell peppers.

For more traditional Chicago pizza flavor, I add giardiniera. Its combination of pickled vegetables and peppers gives my salad extra acidity, crunch, and heat.

I sometimes replace fresh mozzarella with provolone for a sharper pizza-inspired flavor. A combination of mozzarella and provolone works particularly well when I want plenty of cheese.

For extra tomato flavor, I add roasted cherry tomatoes alongside the fresh tomatoes. I find the roasted tomatoes contribute concentrated sweetness while the fresh ones keep the salad juicy.

Storage/Reheating

I think Chicago Deep-Dish Panzanella tastes best shortly after I assemble it. The resting period allows the bread to absorb the dressing, but storing the fully assembled salad for too long can make the bread overly soft.

If I prepare the recipe ahead, I store the toasted bread separately from the tomatoes, dressing, sausage, vegetables, and cheese. I combine everything about 10–15 minutes before I plan to eat it.

I refrigerate leftover assembled panzanella in an airtight container and try to eat it within 1–2 days. The bread becomes softer, but I still find the flavors delicious.

I don’t normally reheat the assembled salad. If I have stored the components separately, I can gently warm the sausage before combining everything while keeping the tomatoes, cheese, basil, and dressing cool or at room temperature.

FAQs

What makes this a Chicago Deep-Dish Panzanella?

I use ingredients associated with Chicago-style deep-dish pizza, such as Italian sausage, tomatoes, mozzarella, Parmesan, peppers, and oregano, and combine them using the basic concept of an Italian bread salad. The result gives me deep-dish-inspired flavors without making an actual pizza.

What kind of bread works best for panzanella?

I prefer sturdy, crusty Italian bread, ciabatta, or sourdough. Day-old bread works especially well because its drier texture allows it to absorb tomato juices and dressing without immediately falling apart.

Can I make Chicago Deep-Dish Panzanella ahead of time?

I can prepare all the individual components several hours ahead, but I wait to combine them until shortly before serving. I usually give the assembled salad about 10–15 minutes to rest so the bread absorbs some dressing while retaining texture.

Can I make this panzanella without Italian sausage?

Yes. I simply leave it out for a lighter salad or replace it with mushrooms, olives, artichoke hearts, roasted vegetables, or another favorite pizza-inspired topping.

How do I keep my panzanella from becoming soggy?

I toast my bread until it is thoroughly crisp and don’t add the dressing too far in advance. I also let exceptionally juicy tomatoes drain slightly if necessary. This gives me bread that absorbs plenty of flavor while still maintaining some pleasantly chewy and crisp areas.

Conclusion

Chicago Deep-Dish Panzanella gives me the bold, comforting flavors of deep-dish pizza in a colorful bread salad. I love the combination of crisp bread, juicy tomatoes, savory Italian sausage, creamy mozzarella, peppers, basil, and Parmesan, especially after everything has had a few minutes to absorb the tangy dressing. Whether I serve it as a hearty lunch, casual dinner, or party side dish, it is a fun way for me to bring pizza-inspired flavors to classic panzanella.

Chicago Deep-Dish Panzanella

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Chicago Deep-Dish Panzanella combines crisp toasted bread, juicy tomatoes, Italian sausage, mozzarella, peppers, and Parmesan with a punchy tomato-balsamic dressing. This hearty bread salad brings Chicago deep-dish pizza flavors to a fresh and satisfying meal.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50–55 minutes
• Yield: 1 large panzanella salad
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American
• Diet: Low Calorie

Ingredients

• Crusty Italian bread, preferably day-old
• Ripe tomatoes, chopped
• Italian sausage
• Fresh mozzarella, cubed or torn
• Parmesan cheese, grated or shaved
• Red bell pepper, sliced
• Green bell pepper, sliced
• Red onion, thinly sliced
• Fresh basil leaves
• Garlic cloves, minced
• Extra-virgin olive oil
• Balsamic vinegar
• Tomato paste
• Dried oregano
• Red pepper flakes, optional
• Salt
• Freshly ground black pepper

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Instructions

1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Cut the bread into bite-sized cubes and toss with a little olive oil, salt, and dried oregano. Spread on the prepared baking sheet and bake for 10–15 minutes, tossing halfway through, until crisp and golden.
3. While the bread toasts, heat a skillet over medium heat. Remove the Italian sausage from its casing, crumble it into the skillet, and cook until browned and completely cooked through. Transfer to a plate and let cool slightly.
4. Add the sliced peppers to the skillet and sauté for a few minutes until slightly tender but still colorful. Alternatively, leave them raw for additional crunch.
5. Place the chopped tomatoes in a large bowl, season lightly with salt, and let them rest for several minutes to release their juices.
6. Whisk together olive oil, balsamic vinegar, tomato paste, minced garlic, oregano, black pepper, and red pepper flakes, if using. Add a small spoonful of the released tomato juices to loosen the dressing.
7. Add the toasted bread, cooked sausage, peppers, red onion, mozzarella, and Parmesan to the tomatoes.
8. Pour the dressing over the salad and gently toss until everything is evenly coated.
9. Let the panzanella rest for 10–15 minutes so the bread absorbs some of the tomato juices and dressing while retaining texture.
10. Just before serving, tear fresh basil leaves over the salad and finish with additional Parmesan and freshly ground black pepper.

Notes

• Day-old Italian bread, ciabatta, or sourdough works especially well because the dry texture absorbs the dressing without immediately becoming soggy.
• For a pepperoni variation, replace some or all of the sausage with sliced pepperoni and crisp it briefly before adding.
• For a vegetarian version, omit the sausage and add roasted mushrooms, artichoke hearts, olives, or additional bell peppers.
• Add giardiniera for extra Chicago-inspired acidity, crunch, and heat.
• Provolone can replace some or all of the mozzarella for a sharper pizza-inspired flavor.
• Roasted cherry tomatoes can be combined with fresh tomatoes for additional sweetness and concentrated tomato flavor.
• For make-ahead preparation, store the toasted bread separately and combine all components 10–15 minutes before serving.
• Store leftover assembled panzanella in an airtight container in the refrigerator and consume within 1–2 days.

Nutrition

• Serving Size: 1 portion
• Calories: 520 kcal
• Sugar: 8 g
• Sodium: 980 mg
• Fat: 30 g
• Saturated Fat: 11 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 5 g
• Protein: 23 g
• Cholesterol: 55 mg