Chicago-Style Deep-Dish Pizza
Source of Recipe
BettyCrocker
Recipe Introduction
"What is Chicago-style pizza? It’s a lofty yeast dough topped lightly with tomato and generous portions of sausage and cheese."
Prep: 45 min
Start To Finish: 1 hr 10 min
Makes 12 servings
Deep-Dish Crusts (See Below)
8 cups shredded mozzarella cheese (32 ounces)
1 pound bulk Italian sausage, cooked and drained, or 2 packages (3 1/2 ounces each) sliced pepperoni
Vegetable Toppings (See Below)
2 cans (28 ounces each) Italian-style pear-shaped tomatoes, chopped and well drained
2 to 4 tablespoons chopped fresh oregano leaves or 2 teaspoons dried oregano leaves or Italian seasoning
1/2 to 1 cup grated Parmesan cheese
1. Move oven racks to lowest positions. Heat oven to 425°F. Make Deep-Dish Crusts.
2. Reserve 1 cup of the mozzarella cheese. Sprinkle remaining mozzarella cheese over crusts. Top with sausage, Vegetable Toppings and tomatoes. Sprinkle with oregano and Parmesan cheese. Sprinkle with the reserved mozzarella cheese.
3. Bake 20 to 25 minutes (switching top and bottom pans halfway through bake time) or until crust is brown and cheese is melted and bubbly. Cut pizza immediately into pieces. Let pizza stand a few minutes for easier serving.
--------------------------------------------------------------------------------
Deep-Dish Crusts
2 packages regular or active dry yeast
1 1/2 cups warm water (105°F to 115°F)
6 cups Original Bisquick® mix
1/4 cup olive or vegetable oil
1. Dissolve yeast in warm water in large bowl. Stir in Bisquick and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. (At this point, dough can be covered and refrigerated for up to 24 hours.) Divide dough in half. Pat each half of dough in bottom and up sides of 2 jelly roll pans, 15 1/2x10 1/2x1 inch, greased with olive oil if desired. Or divide dough into fourths and press in bottom and up sides of 4 round pans, 9x1/2 inches, greased with olive oil if desired.
--------------------------------------------------------------------------------
Vegetable Toppings
Sliced fresh mushrooms
Chopped green bell pepper or chopped onion
Sliced green onions or chopped onion
Sliced ripe olives
Sliced pimiento-stuffed olives
|
Â
Â
Â
|
member logon
