April 11, 2010

CHICAGO DEEP DISH PIZZA


 
CRUST:
 
1 pkg. active dry yeast
1 c. warm water (105-115 degrees)
1 tsp. sugar
1 tsp. salt
2 tbsp. vegetable oil
2 1/2 c. all purpose or whole wheat flour (if using self rising flour omit salt)
 
FILLING/TOPPING:
 
2 cans Huns all natural tomato sauce special with tomato bits, onions, celery & green peppers
1 lb. ground sausage
Black olives, sliced
Green pepper, chopped
Onions, chopped
Pepperoni
Mushrooms
Shredded cheese (Mozzarella, Romano, Parmesan)
 
 
CRUST: Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. Press into bottom and sides of a 14"x2" round deep dish, lightly oiled pizza pan and bake in preheated 425 degree oven about 10 minutes.FILLING: May lightly saute.
Brown ground sausage in large skillet, add 2 cans of tomato sauce and simmer 5 to 10 minutes. Spread sauce over partially baked crust and top with remaining as desired, cheese last. Bake in 425 degree oven 25 to 30 minutes. Let set for about 10 minutes before cutting.

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