Recipe - Deep-Dish Pizza Of Chicago

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

1. Grease one 14 x 2inch (deepdish) pizza pan or two 9x2inch round cake
pans; sprinkle lightly with cornmeal.

2. On lightly floured surface, roll dough to 16inch circle to fit large
pan or two 12inch circles to fit cake pans. Press dough into bottom and
1One half inches up sides of pan(s).

3. Evenly sprinkle 3 cups cheese in bottom of doughlined 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 brandnamerecipes by Barbrabarbra@pipeline.com on Feb 17, 1998