Chicago Deep-Dish Pizza
More From Oxmoor House
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
- 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
- 1. Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes.
- 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. 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. Preheat oven to 400°.
- 5. Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15inch rectangle on a lightly floured surface. Place dough in a 13 x 9inch glass or ceramic baking dish coated with cooking spray; press dough up sides of dish. Bake at 400° for 10 minutes.
- 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. 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. 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. Bake at 400° for 25 minutes or until crust browns and cheese is golden. Cool 5 minutes before cutting.
- Young Chefs can:
- Measure cheese
- Measure mushrooms and chopped bell peppers
- Older Chefs can:
- Chop sausage with dinner knife
- Help press dough into baking dish
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