Chicago deep-dish pizza
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | . |
| 1 | pounds | . |
| ¼ | Cu p | |
| 16 | ounces | Can tomatoes |
| 6 | ounces | . |
| ⅓ | 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
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