Name: Chicago Deep-Dish Pizza
Yield: 8
Ingredients: 2 tsp. sugar; 1 package dry yeast; 1 c. warm water (100 to 110 degrees); 1 tbsp. extra-virgin olive oil; 2 3/4 c. all-purpose flour; 1/4 c. yellow cornmeal; 1/2 tsp. salt; Cooking spray; 2 c. shredded part-skim mozzarella cheese; 2 precooked mild Italian chicken sausages; 1 can whole tomatoes; 1 1/2 tsp. chopped fresh oregano; 1 1/2 tsp. chopped fresh basil; 2 c. thinly sliced mushrooms; 3/4 c. chopped green bell pepper; 3/4 c. chopped red bell pepper

Step 1Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.

Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Step 3Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 by 15–inch rectangle on a lightly floured surface. Place dough in a 13 by 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.

Step 4Preheat oven to 400 degrees.

Step 5Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.

Step 6Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400 degrees for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.

Chicago Deep-Dish Pizza

Ingredients

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