Recipe

Chicago Style Italian Sausage And Pepper Deep Dish Pizza Recipe

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Ingredients

2 ts Dried oregano
1 tb Olive oil
1 1/2 c Canned crushed tomatoes
1 Garlic clove; crushed
1/4 ts Salt
1 1/2 c sliced green bell pepper
1 1/2 c sliced onion
1/2 c Yellow cornmeal
1 pk Dry yeast
1 tb Olive oil
2 tb Yellow cornmeal
1 1/4 c Shredded reduced-fat Monterey Jack cheese;
2 1/2 c Sliced mushrooms
1 ts Sugar
1 c Warm water;
Vegetable cooking spray
2 1/2 c All-purpose flour
1/4 ts Salt

Directions

Step #1 ~- 3/4 c shredded provolone cheese -- (3 oz) Oregano sprigs -- (optional) Dissolve sugar & yeast in warm water in a small bowl; let this stand 5 mins.
Step #2 Place flour, & 1/4 tsp salt in a food processor/blender, 1/2 c cornmeal, & pulse 2 times or until mixed.
Step #3 With processor on, slowly add yeast mixture & 1 tbsp of oil through food chute; process until dough forms a ball.
Step #4 Process for 1 extra min.
Step #5 Turn dough out onto a lightly floured surface, & knead lightly 4 to 5 times.
Step #6 Place the dough in a bowl coated with cooking spray, turning dough to coat top.
Step #7 Cover the dough, free from drafts, & let rise in a warm place (85 degrees), 45 mins or until doubled in bulk.
Step #8 Heat 1 tbsp oil in a large nonstick skillet over med-heat/flame.
Step #9 Add bell pepper, onion, & crushed garlic, & saute for 5 mins.
Step #10 Add mushrooms, dried oregano, & 1/4 tsp salt; saute 3 mins or until tender.
Step #11 remove this from heat; let cool.
Step #12 Punch dough down; cover & let rest for 5 mins.
Step #13 Divide dough in half.
Step #14 Roll each half of dough into an 11-inch circle on a lightly floured surface.
Step #15 Place the dough into 2 (9-inch) round cake pans coated with cooking spray & each Sprinkle topd with 1 tbsp cornmeal; press dough up sides of pan.
Step #16 Cover & let rise 20 mins or until puffy.
Step #17 Spread half of vegetable mixture over each prepared crust, & top each with half of the crushed tomatoes.
Step #18 Sprinkle top cheeses evenly over pizzas.
Step #19 bake this at 475 degrees for 15 mins.
Step #20 Reduce oven temperature to 375 degrees, & bake an extra 15 mins.
Step #21 Cut each pizza into 8 wedges.
Step #22 Garnish with oregano sprigs, if desired.
Step #23 S: 8 servings (serving size: 2 wedges).
Step #24 Nutritional Information: CALORIES 342 (28% from fat); PROTEIN 14.
Step #25 8g; FAT 10.
Step #26 6g (sat 4.
Step #27 4g, mono 3.
Step #28 4g, poly 0.
Step #29 9g); CARB 47.
Step #30 2g; FIBER 3.
Step #31 4g; CHOL 19mg; IRON 3.
Step #32 6mg; SODIUM 417mg; CALC 261mg SOURCE: Cooking Light YEAR: 1995 ISSUE: Jul/Aug PAGE: 106.
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