Wednesday, January 19, 2011

Chicago Style Deep-Dish Pizza

An easy to fix deep-dish pizza cooked in a cast-iron skillet. To be sure pizza doesn't stick, I give it a shot of non-stick spray.

• 1/2 lb mild Italian sausage
• 1 red bell pepper or green bell pepper, cut into strips
• 1 thinly sliced onion
• 1 tablespoon olive oil
• 1 garlic clove, finely chopped
• 2 tablespoons pepperoni, thinly sliced and cut into strips
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 (10 ounce) package refrigerated pizza dough
• 1/2 cup pizza sauce
• 2 tablespoons parmesan cheese
• 2 cups shredded mozzarella cheese


Preheat oven to 425 degrees.

Remove skins from sausage and cook in heavy skillet, crumbling as you cook. Remove sausage to plate covered with paper towel to drain.

Remove fat from skillet.

Sauté sweet pepper and onion in olive oil in the same skillet over medium heat for about 5 minutes, stirring occasionally. Add the garlic and cook for another minute. Add pepperoni, basil, oregano and black pepper; cook another 2 to 3 minutes, stirring occasionally.

Unroll pizza dough and place in well-seasoned 10-inch cast-iron skillet. You may need to stretch slightly so dough comes up about 1 inch on the sides.

Spread dough with 2 tablespoons of the pizza sauce.

Spread half the vegetable filling evenly over and top with half of the sausage.

Sprinkle with 1 tablespoon Parmesan cheese and dot with 3 tablespoons sauce.

Top with half of the mozzarella cheese. Repeat layering again. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and crust is golden brown.

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