Chicago-Style Stuffed Pizza Recipe

Chicago-Style Stuffed Pizza Recipe photo by Taste of Home

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"Excellent" is the rating I give this hearty double-crust pizza. Favorite filling are tucked inside, and tasty tomato sauce tops the pie.—Edie DeSpain, Logan, Utah

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Chicago-Style Stuffed Pizza Recipe

Prep: 30 min. + rising Bake: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Johnsonville® Ground Sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

Directions

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce. Yield: 8 slices.

Nutritional Facts 1 serving (1 slice) equals 379 calories, 16 g fat (6 g saturated fat), 35 mg cholesterol, 906 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Chicago-Style Stuffed Pizza in Taste of Home August/September 2006, p8

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Chicago-Style Stuffed Pizza

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(1-1) of 1 reviews

Reviewed on Oct. 09, 2009 by chefjoe08

I made 2 thin crustt pizza'a and another deep dish and it came out almost as good as the chicago pizza I grew up with. Way better than anything else we have here in Texas.