Chicago deep-dish pizza

Yield: 4 servings

Measure Ingredient
1 pounds .
1 pounds .
¼ \N Cu p
16 ounces Can tomatoes
6 ounces .
⅓ \N Cu p
1 teaspoon P.
1 teaspoon P.
12 ounces . loaf frozen white bread dough,thawed Italian sausage chopped onion can tomato paste Grated Parmesan Cheese dried oregano leaves,crushed dried basil leaves,crushed natural low moisture part-skim Mozzarella

DIRECTIONS ------------------------------------------------------------ On lightly floured surface,let dough stand at room temperature 1 hour.Remove casing from sausage.Brown sausage;drain.Add onions; cook until tender.Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes.Roll dough to 15 X 11" rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers.Bake @ 425 degrees 20 minutes.Sprinkle with additional Parmesan cheese,if desired.Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and ½ cup chopped green peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8.

Converted by MMCONV vers. 1⅕

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