Deep Dish, Chicago Style Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
basic pizza dough, cornmeal variation 1 can (28 ounces) Italian plum tomatoes, seeded and drained 4 garlic cloves, minced or pressed
2 tablespoons minced fresh basil or oregano, or 2 teaspoons dried basil or oregano salt about 1/2 cup olive oil, preferably extra-virgin
3 cups (about 12 ounces) shredded mozzarella cheese 1/2 cup (about 2 ounces) freshly grated Parmesan cheese 12 ounces lean Italian sausages, removed from casings and crumbled



1 Prepare the dough and preheat the oven to 475 F. as directed in the basic recipe.
2 Crush the tomatoes in a bowl with your hands or a fork. Add the garlic, basil or oregano, and salt to taste. Reserve.
3 Press the dough into a 15-inch deep-dish pizza pan (or divide it in half and press each half into two 9-inch pans) as described in the basic recips. Cover with plastic wrap and let the dough rise in a warm spot for about 20 minutes. Prick the bottom every 1/2-inch with the tines of a fork. Bake for 4 minutes, then remove from the oven and lightly brush the crust with olive oil.
4 Spread the mozzarella cheese completely over the bottom of the crust, then spoon on the tomatoes. Sprinkle with the Parmesan cheese and top with the sausage. Drizzle evenly with olive oil. Place on the bottom rack of the oven for 5 minutes, then move to a rack in the upper portions of the oven and bake until the crust is golden brown, the cheese is bubbly, and the sausage is cooked through, about 30 minutes. Remove from the pan to a cutting tray or board, lightly brush the crust with olive oil, slice, and serve immediately.

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