1 cup canned Italian plum tomatoes, chopped and drained
Instructions
Let bread dough rise at room temperature in buttered bowl covered with a towel, about 1-1/2 hours, or until doubled in volume.
Meanwhile, cook sausage, mushrooms, onion, green pepper, and garlic in large skillet until sausage is brown and crumbly; drain off excess fat. Stir in pizza sauce and seasonings. Simmer, uncovered, 15 minutes. Cool.
Press dough into buttered and lightly dusted with cornmeal 12-inch deep dish pizza pan. Spoon in filling. Sprinkle with cheeses. Let stand 15 minutes.
Preheat oven to 425 degrees. Bake 25 minutes. Garnish with pieces of tomatoes. Return to oven for 5 to 10 minutes or until crust is golden. Let stand 5 minutes before serving.
Originally Submitted
2/9/2011
0 Out of 5 from
0 reviews
You can add this Chicago Deep Dish Pizza recipe to your own private DesktopCookbook.
