Chicago Deep Dish Pizza Recipe
- 1 loaf (1 pound) frozen bread dough, thawed
- 1 pound Johnsonville® Mild Italian Links
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1/2 pound sliced fresh mushrooms
- 1 small onion, chopped
- 2 teaspoons olive oil
- 1 can (28 ounces) diced tomatoes, drained
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seed, crushed
- 1/4 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1. Press dough onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish. In a large skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over dough. Top with mozzarella cheese.
- 2. In a skillet, saute mushrooms and onion in oil until onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350° for 25-35 minutes or until crust is golden brown. Yield: 8 slices.
2 pieces equals 786 calories, 38 g fat (15 g saturated fat), 97 mg cholesterol, 2,110 mg sodium, 75 g carbohydrate, 8 g fiber, 42 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.