Chicago Deep Dish Pizza
From Emerile Lagasse
List of Ingredients
CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA
Recipe courtesy of Emeril Laggase, 1999
2 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt
Freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage links, cut into 1/2-inch pieces
1 recipe of Basic Pizza Dough
12 ounces grated mozzarella cheese
2 cups tomato sauce
2 tablespoons dried oregano
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and
pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove
from the heat and set aside.
In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper
towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased
12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and
pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the
tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30
minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings. Recipe
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