Upside-Down Deep-Dish Cast-Iron Venison Pizza

If you have ever been to the Windy City, you know folks there are serious about their deep-dish pizza. You can make a pretty good replica at home with ground venison, a cast-iron skillet, and your favorite pizza toppings.

This upside-down deep-dish pizza is easy to make in a cast-iron skillet and is even better with ground venison. All images by author.

For the dough, you can make your own, buy a pre-made roll from the refrigerated section of your grocery (look next to the canned biscuits), or check with your local pizza place to see if they sell their dough.

You will build this one from the bottom up. Brown a pound of ground venison and add 1 cup of your favorite pizza sauce. Set that aside.

Brown a pound of your ground venison and add your favorite pizza sauce..

Start with a 12-inch cast-iron skillet. Spray it down well with non-stick vegetable oil spray, or coat it all over with butter. Like I say, we’re building this pizza upside down. In the bottom of the skillet, add a single layer of the toppings of your choice. For this one, I used pepperoni, banana peppers and mushrooms.

I like to pre-cook the sliced mushrooms before adding them to the pizza.

Next, add some cheese, for that traditional deep-dish Chicago style. I started with sliced whole milk mozzarella and provolone. Don’t go crazy. A single layer of cheese will do.

Start layering the toppings and cheese in the bottom of the skillet.

We’ll be adding lots more as we build. Next, sprinkle on a light layer of shredded Italian blend or mozzarella cheese. Top that with a layer of the browned and sauced ground venison.

Add a second layer of toppings and cheese.

After that, repeat the process. I like to go at least two layers. That’s why we didn’t go super thick on the first round. Finally, top everything with the crust, sealing it tight to the edges of the skillet.

Cover the toppings with a pizza crust brushed with olive oil.

Brush the top with olive oil. Use a knife to cut a few vent holes in the crust to allow the steam to release as the pizza bakes. Bake at 400 degrees for 25 minutes.

Remove the pizza and let it rest for five to 10 minutes. Run a knife around the edge of the pizza to release the crust from the skillet. Cover the pizza with a baking sheet, and carefully flip it over to let the pizza fall out onto the baking sheet so that the crust in now on bottom. Return the pizza to the oven to bake for another five to 10 minutes.