Title: Deep-Dish Pizza of Chicago
Categories: Bnr, List
Yield: 1 Servings

Cornmeal
Basic pizza dough; (see
-recipe) or
1 Loaf frozen bread; (1 lb.)
-dough, thawed
4 c (16 oz.) sargento classic
-shredded; mozzarella cheese
1 1/2 lb Lean pork sausage
3 cn (14-1/2 oz. each) italian or
-plum tomatoes; chopped and
-drained
1 1/2 ts Each: dried oregano leaves&
-fennel seeds; crushed
1/2 c Sliced fresh mushrooms;
-(optional)
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
1-1/2 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 on Feb 17, 1998