Chicago Deep Dish Pizza Dip
If You Love Lou’s, You Will Love This
If you’ve ever wished you could scoop a slice of Chicago deep-dish pizza onto a piece of bread, this recipe is for you. Chicago Deep Dish Pizza Dip is warm layers of creamy cheese, stretchy mozzarella, provolone, and a chunky seasoned tomato topping. This is all baked together into a warm and comforting dip. Perfect for game days, parties, or whenever you’re craving pizza. Or for a perfect fondue style family dinner!
This pizza dip has everything I love about a good Chicago-style deep-dish pizza: layers of creamy ricotta, gooey mozzarella, melty provolone, and a bright, chunky tomato topping that steals the show. I especially love that it delivers all those rich pizza flavors in an easy-to-share appetizer, and the buttery pizza bread dippers make sure not a single bite gets left behind.
My Lore Of Lou’s
Because of my job as a recipe blogger, I spend a lot of time online, probably more than most people should. Lately, my feeds have been flooded with self-proclaimed food influencers declaring they have found the “best pizza in Chicago”. (Eye Roll) Every time they start talking about deep dish.
I find myself rolling my eyes a little. This is not because I dislike deep-dish pizza. As someone who was born and raised in Chicago, deep dish simply isn’t what we ate every Friday night growing up. On both the southwest side where I was raised and the northwest side where I live now, pizza night meant a neighborhood pizzeria. This is a thin cracker-crust pizza cut into squares, and a few coveted corner pieces that everyone fought over the second the box hit the table.
Now don’t get me wrong, deep dish absolutely has its place. Mister Tipsy loves Lou Malnati’s! While I know that is probably sacrilegious to admit, I’d personally choose Giordano’s or Connie’s. That said, there is one thing about Lou Malnati’s that I absolutely love: their signature tomato topping.
My Copy Cat Version
Lou’s has a fresh, chunky texture and a flavor that is instantly recognizable. One day I found myself thinking about how to turn those flavors into the ultimate party dip. This recipe combines layers of creamy ricotta, mozzarella, and provolone with a chunky tomato topping inspired by the flavors I love most from a Lou Malnati’s deep-dish pizza. The result is everything I enjoy about a slice of Chicago-style pizza, but in scoopable form, perfect for sharing with friends and family.
The Star Of The Show
One of the things that makes a Lou Malnati’s deep-dish pizza so recognizable is the tomato topping. Many pizza sauces that are cooked down until smooth. Lou’s sauce has a fresh, chunky texture with visible pieces of tomato. It also has a bright flavor that balances the richness of the cheese. You will combine the crushed tomatoes with drained diced tomatoes. Then add just a few simple seasonings. This recipe captures that signature texture and flavor that Lou Malnati’s fans know and love.
Give It A Rest
Just like a deep-dish pizza, this dip needs a little time to rest before serving. Allowing it to sit for 10 to 15 minutes gives the melted cheeses time to settle and redistribute, which helps the layers hold together better and prevents the dip from being overly runny when you scoop into it.
Pro Tip: If you’re ever ordering a deep-dish pizza for delivery in Chicago, ask for it uncut. Having the pizza sliced immediately allows the cheese and sauce to spread before they’ve had a chance to set. Leaving it whole lets everything rest and settle properly. Once it arrives, give it a few minutes on the counter before cutting it yourself. This will allow for cleaner slices and a much better deep-dish experience.
Butter Makes It Better
The butter may seem like a small addition, but it plays an important role in bringing all the flavors together. It adds a rich, buttery finish. This mimics some of the flavor people love in a Chicago deep-dish crust. Butter also helps the pizza bread dippers become golden, crisp, and extra delicious. That final drizzle over the hot dip gives every bite a little extra richness. It will make the whole dish taste more like something you’d get from your favorite neighborhood pizzeria.
Make Ahead For Extra Time
This is a great recipe to assemble ahead of time if you’re entertaining. You can prepare all the layers, cover the dish tightly, and refrigerate it for up to a day before baking. When you’re ready to serve, remove the dip from the refrigerator and allow it to sit at room temperature for 30 to 45 minutes before baking. This helps the dish heat more evenly and ensures the cheese layers become perfectly melted and bubbly without overcooking the top.
Slow Cooker Version
If you’d like to make this recipe in a slow cooker, assemble the dip exactly as directed in a well-greased slow cooker insert. Cook on LOW for 3 to 4 hours or until the cheese is fully melted and the edges are hot and bubbly. Since slow cookers trap moisture, you may notice a little extra liquid on top from the tomatoes. Simply remove the lid during the last 30 minutes of cooking to allow some of that moisture to evaporate. Just like the oven version, let the dip rest for about 10 minutes before serving so the layers can settle and the cheese can firm up slightly.
I have not made it this way. I do think it will work, but I know I would prefer the oven version personally.
Make It Pasta
One of my favorite things about this recipe is that if you happen to have leftovers, you can easily turn them into an entirely new meal. Simply warm the leftover dip and toss it with your favorite cooked pasta. Add a splash of pasta water if needed to loosen the sauce. The creamy cheeses and chunky tomato topping create a rich, baked-pasta-style sauce. It tastes like a cross between deep-dish pizza and lasagna. This makes it a delicious second dinner the next day.
Reheating Instructions
To reheat leftover pizza dip, place it in an oven-safe dish, cover loosely with foil, and warm in a 350-degree oven for about 20 to 25 minutes or until heated through. I put the dish in the cold oven and let it warm slowly as the oven heats.
If you’re only reheating a small portion, the microwave works just fine. I prefer the oven because it helps the cheese stay creamy and keeps the top from becoming rubbery. If the dip seems a little thick after refrigeration, a small splash of milk stirred in before reheating can help bring it back to its original creamy texture.
Serving Ideas
If you’re serving this pizza dip for dinner or at a party, my Pizza Salad is the perfect side dish to round out the meal. It has all the flavors of your favorite pizzeria salad. It is made with crisp lettuce, fresh vegetables, cheese, and a zesty dressing that balances the richness of the warm, cheesy dip. Together they create a fun pizza-night spread.
Chicago Deep Dish Pizza Dip
This cheesy pizza dip is inspired by the flavors of a classic Chicago deep-dish pizza. Layers of ricotta, mozzarella, provolone, and a chunky seasoned tomato topping bake together into a rich and gooey dip that's perfect for game day, parties, or pizza night. Serve it with buttery pizza breadsticks for the ultimate deep-dish experience.
Ingredients
- For the Tomato Topping
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can petite diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- For the Cheese Layer
- 2 cups whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 large egg
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons black pepper
- 1 teaspoons sugar
- 1 teaspoon kosher salt
- Additional Cheese Layers
- 2 cups shredded mozzarella cheese
- 12 slices provolone cheese
- For Finishing
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- Grated Parmesan cheese, for serving
- For the Pizza Bread Dippers
- 1 tube refrigerated pizza dough
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375 degrees.
- Drain the diced tomatoes well before adding to the recipe.
- In a large bowl, combine the ricotta cheese, 2 cups mozzarella cheese, egg, garlic powder, onion powder, black pepper, sugar, and salt. Mix until fully combined.
- In a separate bowl, stir together the crushed tomatoes, drained diced tomatoes, tomato paste, olive oil, sugar, salt, oregano, and basil.
- Grease a 9 x 13 baking dish.
- Spread the ricotta mixture evenly into the bottom of the baking dish.
- Sprinkle the remaining 2 cups of mozzarella cheese evenly over the ricotta layer.
- Arrange the provolone slices over the mozzarella layer.
- Spread the tomato mixture evenly over the top.
- Drizzle the surface with 2 tablespoons of olive oil.
- Bake for 35 to 45 minutes or until the edges are bubbling and the cheese is hot throughout. Ovens vary, so keep an eye on it the first time you make it.
- While the dip bakes, place the pizza dough on a parchment-lined baking sheet. Bake according to package directions until lightly golden.
- Remove the pizza dough from the oven and brush with 2 tablespoons melted butter. Return to the oven for a few minutes until the butter is absorbed and the crust is crisp and golden.
- Cut into squares for serving.
- When the dip comes out of the oven, drizzle with the melted butter and sprinkle with grated Parmesan cheese.
- Loosely tent the dip with foil and allow it to rest on the stovetop for 10 to 15 minutes before serving. This helps the cheese settle and makes the dip easier to scoop.
- Serve warm with the buttery pizza bread dippers.
Notes
This dip is inspired by the flavors of a Chicago deep-dish pizza, with layers of cheese and a chunky tomato topping. The resting time is important, so don't skip it. The cheese will continue to settle and distribute throughout the dip as it sits.