Chicago deep dish beef pizza

Yield: 6 servings

Measure 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
\N \N Cornmeal
1 pounds Lean ground beef
2 \N Cloves garlic -- crushed
3 cups Jarlsberg cheese --
\N \N Shredded
1½ cup Tomato sauce
1 small Green pepper -- sliced
4 ounces Mushrooms -- drained

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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