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Deep Dish Pizza Of Chicago
Ingredients
- Cornmeal Basic pizza dough, (see recipe) or possibly
- 1 loaf frzn bread, (1 lb.) dough, thawed
- 4 c. (16 ounce.) sargento classic shredded, mozzarella cheese
- 1 1/2 lb Lean pork sausage
- 3 can (14-1/2 ounce. each) italian or possibly plum tomatoes, minced and liquid removed
- 1 1/2 tsp Each: dry oregano leaves& fennel seeds, crushed
- 1/2 c. Sliced fresh mushrooms, (optional) Fresh basil
Directions
- 1. Grease one 14 x 2-inch (deep-dish) pizza pan or possibly 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 possibly two 12-inch circles to fit cake pans. Press dough into bottom and 1-1/2 inches up sides of pan(s).
- 3. Proportionately sprinkle 3 c. cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel, mushrooms and remaining 1 c. cheese. Place pizza(s) in 500 F oven; immediately reduce heat to 400 F. Bake 40 to 50 min or possibly till crust is golden and sausage is cooked through. Remove from oven; cold on wire rack for 10 min before serving.
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