Name: Deep-Dish Pizza of Chicago
Ingredients: Cornmeal; Basic pizza dough; (see recipe) or; 1 Loaf frozen bread; (1 lb.) dough, thawed; 4 c (16 oz.) sargento classic shredded; mozzarella cheese; 1 1/2 lb Lean pork sausage; 3 cn (14-1/2 oz. each) italian or plum tomatoes; chopped and drained; 1 1/2 ts Each: dried oregano leaves& fennel seeds; crushed; 1/2 c Sliced fresh mushrooms; (optional); Fresh basil

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Grains	Chicago	Bnr, List	1	Servings

INGREDIENTS

		Cornmeal
		Basic pizza dough; (see recipe) or
1		Loaf frozen bread; (1 lb.) dough, thawed
4	c	(16 oz.) sargento classic shredded; mozzarella cheese
1 1/2	lb	Lean pork sausage
3	cn	(14-1/2 oz. each) italian or plum tomatoes; chopped and drained
1 1/2	ts	Each: dried oregano leaves& fennel seeds; crushed
1/2	c	Sliced fresh mushrooms; (optional)
		Fresh basil

INSTRUCTIONS

1. Grease one 14 x 2-inch (deep-dish) pizza pan or two 9x2-inch round cake
pans; sprinkle lightly with cornmeal.
2. On lightly floured surface, roll dough to 16-inch circle to fit large
pan or two 12-inch circles to fit cake pans. Press dough into bottom and
1-1/2    inches up sides of pan(s).
3. Evenly sprinkle 3 cups cheese in bottom of dough-lined pan(s). Crumble
sausage over cheese. Top with tomatoes, oregano, fennel, mushrooms and
remaining 1 cup cheese. Place pizza(s) in 500 F oven; immediately reduce
heat to 400 F. Bake 40 to 50 minutes or until crust is golden brown and
sausage is cooked through. Remove from oven; cool on wire rack for 10
minutes before serving.
Recipe by: Sargento®
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 17, 1998

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