Chicago deep-dish pizza
Yield: 4 servings
Ingredients:
- 1 lb . -loaf frozen white bread - -dough thawed
- 1 lb . -Italian sausage
- 1/4 Cu p -chopped onion
- 16 oz Can tomatoes -
- 6 oz . -can tomato paste
- 1/3 Cu p -Grated Parmesan Cheese
- 1 ts P. -dried oregano - -leaves crushed
- 1 ts P. -dried basil leaves crushed
- 12 oz . -natural low moisture
Instructions:
- -part-skim Mozzarella DIRECTIONS ------------------------------------------------------------ On lightly floured surface let dough stand at room temperature 1 hour.Remove casing from sausage.Brown sausage;drain.Add onions; cook until tender.Stir in tomatoes tomato paste Parmesan cheese and seasoning;simmer 15 minutes.Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers.Bake @ 425 degrees 20 minutes.Sprinkle with additional Parmesan cheese if desired.Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions.Add 1 tsp. fennel seed to meat mixture. Serves 8. Converted by MMCONV vers. 1.20
