A Three-Generation Family Favorite

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Laura Book (Grand Canyon Synod, Queen Creek)

This deep dish pizza recipe has been passed down through generations—and continues to bring people together.

From family reunions to meals for new parents, it has become a source of comfort and connection.

Deep Dish Pizza

Ingredients

Filling:

  • Ground beef (1-1.5lbs)

  • Diced medium onion

  • Diced bell pepper (optional)

  • 2 4oz cans of mushrooms

  • 2-3 cloves of minced garlic to taste

  • 1 6oz can tomato paste

  • 1 15oz can tomato sauce

  • 1 Tbsp oregano (dried)

  • 1 Tbsp basil (dried)

  • Pinch of salt 

  • Pinch of pepper

  • Pinch of red pepper flakes

  • 8-10 oz of mozzarella cheese shredded

  • Parmesan cheese for finishing

Crust:

  • 1.5 cups of Pillsbury Hot Roll Mix

  • Slightly less than 1/2 cup very warm water

  • 2 Tbsp of vegetable oil

Instructions

Combine crust ingredients together in a bowl and stir until mixed well. Dough will be rather sticky. Cover and let rise 30-45 minutes. Move on to filling.

In a large skillet or stockpot, brown ground beef with diced onions, peppers, and mushrooms. After about 5-7 minutes or when meat has just turned brown, add minced garlic until aromatic (about a minute). Next add the tomato paste and sauce along with the spices. Let simmer on low while crust rises. 

Press the risen dough into a 9x13 inch greased casserole dish at least halfway up the sides. 

Spread half of mozzarella cheese on bottom of raw crust. Next spread half of red beef sauce over cheese. Repeat so that you have red sauce on top. Spread parmesan cheese over top layer of sauce.

Bake in preheated 425F oven for 20-25 minutes or until crust is brown on edges. Rest about 10 minutes before serving. 

Story

This deep-dish pizza recipe was passed down from three generations of mothers-in-law to daughters-in-law. It's still one of the staple meals when the Book family reunites in in northern Illinois, about 80 miles northwest of Chicago. I have delivered this dish to new mothers, and it's a good comfort meal after a loved one has passed as well. I hope you enjoy it as much as we have!

Brian FlatgardRooted at the Table, Recipes, 2026 RecipesComment