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Chicago-Style Deep Dish Sausage Pizza



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Assortment of Pizzas
Assortment of Pizzas
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Nielsen, Erwin
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La Belle Cuisine


Chicago-Style Deep Dish Sausage Pizza

1 package active dry yeast
3/4 cup warm water
2 cups flour
1/4 cup olive oil
1 teaspoon salt
Grated Parmesan cheese

1 pound Italian sausage
1/4 cup chopped onion
2 cloves garlic, minced
One 16-ouce can tomatoes
One 16-ounce can tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste
12 ounces mozzarella cheese slices
Grated Parmesan cheese

For dough: In a large bowl, dissolve the yeast in warm water. Add flour,
oil and salt. Mix well. On a lightly floured surface, knead the dough until
it is smooth.
Sprinkle Parmesan cheese on the bottom of a greased 12-inch deep-dish
pizza pan or a 13-by-9-inch baking pan. Press the dough onto the bottom
and 1 inch up the sides of the pan. Preheat the oven to 425 degrees F.
For filling:
Remove the sausage from its casing and slice it. Brown the sausage in a large skillet in a little olive oil. Add the onion and garlic and continue to sauté the mixture until the onions are translucent. Stir in the tomatoes, tomato paste, oregano, basil, salt and pepper. Simmer the
mixture 15 minutes.
Cover the pizza dough with half of the mozzarella slices and half of the
meat sauce. Repeat. Sprinkle with Parmesan cheese. Bake 30 minutes
in a deep dish pizza pan, or 20 minutes in a 13-by-9-inch pan. Let stand
10 minutes before serving. Serves 8.

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