Deep-dish pizza of chicago

Yield: 1 Servings

Measure Ingredient
\N \N Cornmeal
\N \N Basic pizza dough; (see recipe) or
1 \N 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)
\N \N 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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