Chicago Deep-Dish Pizza

The whole family is happy when it's pizza night. This version features chicken sausage, but feel free to substitute another lean meat topping like turkey pepperoni or Canadian bacon.

Yield: 8 servings (serving size: 1 piece)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 339
  • Calories from fat: 0.0%
  • Fat: 8.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.4g
  • Carbohydrate: 47.1g
  • Fiber: 3.5g
  • Cholesterol: 34mg
  • Iron: 3.1mg
  • Sodium: 645mg
  • Calcium: 244mg

Ingredients

  • 2 teaspoons sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 12.4 ounces all-purpose flour (about 2 3/4 cups) plus 2 tablespoons, divided
  • 1/4 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • Cooking spray
  • 1 (28-ounce) can whole tomatoes, drained
  • 1 1/2 teaspoons chopped fresh oregano
  • 1 1/2 teaspoons chopped fresh basil
  • 2 cups thinly sliced mushrooms (about 6 ounces)
  • 3/4 cup chopped green bell pepper
  • 3/4 cup chopped red bell pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed and chopped

Preparation

  1. 1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
  2. 2. Weigh or lightly spoon 12.4 ounces flour (about 2 3/4 cups) into dry measuring cups; level with a knife. Combine 9 ounces flour (about 2 cups), cornmeal, and salt in a bowl. Stir oil into yeast mixture; stir in flour mixture. Add remaining 3.4 ounces flour (about 3/4 cup) to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 2 tablespoons flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  3. 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  4. 4. Preheat oven to 400°.
  5. 5. Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray; press dough up sides of dish. Bake at 400° for 10 minutes.
  6. 6. While crust bakes, chop tomatoes; place in a sieve. Drain tomato mixture 10 minutes. Pat tomatoes dry with paper towels. Place tomatoes in a large bowl; stir in oregano and basil.
  7. 7. While tomatoes drain, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes without stirring. Stir in bell peppers; cook 5 minutes or until tender, stirring often.
  8. 8. Spread 1 1/2 cups cheese over dough, pressing gently. Arrange chopped sausage evenly over cheese. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese.
  9. 9. Bake at 400° for 25 minutes or until crust browns and cheese is golden. Cool 5 minutes before cutting.
  10.  
  11. Young Chefs can:
  12. Measure cheese
  13. Measure mushrooms and chopped bell peppers
  14.  
  15. Older Chefs can:
  16. Chop sausage with dinner knife
  17. Help press dough into baking dish
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