deep-dish pizza of chicago
| Measure | Ingredient |
|---|---|
| Cornmeal | |
| Basic pizza dough; (see recipe) or | |
| 1 | Loaf frozen bread; (1 lb.) dough, thawed |
| 4 cups | (16 oz.) sargento classic shredded; mozzarella cheese |
| 1½ pounds | Lean pork sausage |
| 3 cans | (14-1/2 oz. each) italian or plum tomatoes; chopped and drained |
| 1½ teaspoon | Each: dried oregano leaves& fennel seeds; crushed |
| ½ cup | Sliced fresh mushrooms; (optional) |
| Fresh basil |
1. Grease one 14 x 2-inch (deep-dish) pizza pan or two 9x2-inch round cake pans; sprinkle lightly with cornmeal.
2. On lightly floured surface, roll dough to 16-inch circle to fit large pan or two 12-inch circles to fit cake pans. Press dough into bottom and 1-½ inches up sides of pan(s).
3. Evenly sprinkle 3 cups cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel, mushrooms and remaining 1 cup cheese. Place pizza(s) in 500 F oven; immediately reduce heat to 400 F. Bake 40 to 50 minutes or until crust is golden brown and sausage is cooked through. Remove from oven; cool on wire rack for 10 minutes before serving.
Recipe by: Sargento®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 17, 1998
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