<h2>Ingredients:</h2>
<ul>
<li>Pizza dough enough for a 12-inch deep dish pizza</li>
<li>1.2 lbs of low-moisture, whole milk mozzarella cheese, sliced</li>
<li>1/4 cup of high-quality extra virgin olive oil</li>
<li>1/2 lb Italian sausage, raw</li>
<li>1 cup of sweet Vidalia onions, thinly sliced</li>
<li>1 cup of green bell peppers, thinly sliced</li>
<li>1 cup of fresh mushrooms, thinly sliced</li>
<li>1/2 cup of Kalamata olives, pitted and sliced</li>
<li>2 cups of high-quality canned San Marzano tomatoes, hand crushed, with juice</li>
<li>4 cloves of garlic, minced</li>
<li>1/2 cup of fresh basil leaves, torn</li>
<li>1/4 cup of fresh oregano leaves, chopped</li>
<li>1/4 lb of Parmigiano-Reggiano cheese, freshly grated</li>
<li>Sea salt and freshly ground black pepper to taste</li>
</ul>
<h2>Instructions:</h2>
<ol>
<li>Preheat your oven to 475°F.</li>
<li>While the oven is preheating, heat 2 tablespoons of olive oil in a skillet over medium heat. Add onions, bell peppers, and mushrooms, and sauté until they are soft and lightly caramelized. Season with salt and pepper to taste. Remove from heat and set aside.</li>
<li>In a bowl, combine the crushed San Marzano tomatoes, minced garlic, torn basil leaves, chopped oregano, and a pinch of salt and pepper. Mix well to create your pizza sauce.</li>
<li>Grease your 12-inch cast iron skillet with the remaining olive oil. Press the pizza dough into the skillet, pushing it up the sides. Make sure the dough is evenly distributed in the skillet.</li>
<li>Lay the sliced mozzarella cheese directly on top of the dough, covering the entire surface.</li>
<li>Spread the raw, crumbled Italian sausage evenly over the cheese.</li>
<li>Distribute the sautéed onions, bell peppers, and mushrooms evenly over the sausage.</li>
<li>Sprinkle the sliced olives evenly over the vegetables.</li>
<li>Spoon your homemade pizza sauce over the top, spreading it to the edges.</li>
<li>Sprinkle the freshly grated Parmigiano-Reggiano cheese over the sauce.</li>
<li>Bake in the preheated oven for about 25-30 minutes, or until the crust is golden and the cheese on top is bubbling and starting to brown. Rotate the pan halfway through baking for an even cook.</li>
<li>Remove from oven and let the pizza rest for 15 minutes before slicing. This helps the cheese to set and makes the pizza easier to slice. Drizzle with a little more olive oil, cut into slices, and serve. Enjoy your homemade, gourmet deep-dish pizza!</li>
</ol>