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Chicago-Style Pizza

Randy Mayor; Jan Gautro
Yield

8 servings (serving size: 1 piece)

Ingredients

  • 2 (10-ounce) cans refrigerated pizza crust dough
  • Cooking spray
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
  • 1 1/4 cups cooked Atsa Spicy Pizza Sausage
  • 3 tablespoons thinly sliced fresh basil
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, drained
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/8 teaspoon black pepper

Nutrition Information

  • calories 313
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 4.2 g
  • monofat 3.7 g
  • polyfat 1.8 g
  • protein 17.2 g
  • carbohydrate 36.5 g
  • fiber 0.7 g
  • cholesterol 32 mg
  • iron 2.5 mg
  • sodium 743 mg
  • calcium 180 mg

How to Make It

  1. Preheat oven to 450°.

  2. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450° for 2 minutes. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.