April 11, 2010

CHICAGO DEEP DISH PIZZA


 
1 loaf frozen Italian bread dough, thawed
1 1/2 lbs. mild Italian sausage, casing removed
2 1/2 c. sliced fresh mushrooms
1 1/2 c. thinly sliced onion
1 c. coarsely chopped green pepper
2 lg. cloves garlic, crushed
2 1/4 c. pizza sauce (3 cans, 8 oz. each)
1 1/4 tsp. Italian seasoning
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded Provolone cheese
1 c. canned Italian plum tomatoes, chopped and drained
 
Let bread dough rise at room temperature in buttered bowl covered with a towel, about 1 1/2 hours, or until doubled in volume.Meanwhile, cook sausage, mushrooms, onion, green pepper and garlic in large skillet until sausage is brown and crumbly; drain off excess fat. Stir in pizza sauce and seasonings. Simmer, uncovered, 15 minutes. Cool.
Press dough into buttered and lightly dusted with cornmeal 12 inch deep dish pizza pan. Spoon in filling. Sprinkle with combined cheeses. Let stand 15 minutes.
Preheat oven to 425 F. Bake 25 minutes. Garnish with pieces of plum tomatoes. Return to oven 5-10 minutes or until crust is golden. Let stand 5 minutes before serving.

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