Chicago deep dish beef pizza
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| ¾ | cup | Warm water |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Salt -- divided |
| 2 | tablespoons | Olive oil |
| 2½ | cup | Quick mixing flour |
| Cornmeal | ||
| 1 | pounds | Lean ground beef |
| 2 | Cloves garlic -- crushed | |
| 3 | cups | Jarlsberg cheese -- |
| Shredded | ||
| 1½ | cup | Tomato sauce |
| 1 | small | Green pepper -- sliced |
| 4 | ounces | Mushrooms -- drained |
Directions
In large bowl, dissolve yeast in water. Stir in sugar, ¾ teaspoon salt and olive oil. Add 1 cup flour and beat until smooth. Mix in remaining flour until dough forms. Turn out onto lightly floured sutface; knead 1 minute. Grease heavy skillet with ovenproof handle.
Sprinkle lightly with cornmeal. Roll dough out 1½ inch larger than skillet; press into bottom and up sides. Cover; let rise for 30 minutes. Preheat oven to 425 F. Heat small skillet over medium heat until hot. Crumble beef into skillet. Add garlic and remaining salt; cook 7 minutes, stirring to separate meat until no pink remains.
Drain well. Spread 2 cups cheese over bottom of crust. Top with beef mixture; drizzle with tomato sauce. Arrange green pepper and mushrooms on tomato sauce. Sprinkle with remaining cheese. Bake 20 to 30 minutes or until cheese is melted and crust is brown. Let stand on wire rack 10 minutes. You can substitute cooked sausage or sliced pepperoni for ground beef.
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