Thursday, August 5, 2010

Chicago Style Deep Dish Pizza

Okay... not exactly the healthiest of meals I have prepared-- but definitely one that we will be made again just about as fast as I can!  I almost cried when I realized that the leftovers somehow did not make it to the fridge and had to be thrown out instead!  My husband and I both loved this recipe, and it made a TON of pizza!  Served with a nice fresh salad, you can definitely get a few meals out of this one!  Normally I like for my deep dish crust to be a little more buttery (if you've ever had Gino's, you know what I mean) but this is about as close as I have come to replicating authentic deep dish at home.  I'd love suggestions if someone has an idea for a different crust!

Chicago Style Deep Dish Pizza

1 loaf frozen bread dough, thawed
1 pound bulk Italian sausage
sliced pepperoni
2 cups shredded mozzarella cheese
1/2 pound sliced fresh mushrooms (I used baby bellas)
1 small onion, chopped
2 teaspoons olive oil
28 ounces petite diced tomatoes, drained
3/4 teaspoons oregano
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup grated Parmesan cheese

Press the dough into the bottom and the sides of a greased 9 x 13 baking dish.  Cover bottom of the pan with sliced pepperoni.  In a large skillet, cook the sausage over medium heat until no longer pink.  Drain and sprinkle over dough and pepperoni.  Top with all of the mozzarella cheese.  In the same large skillet, saute the mushrooms and onion in oil until the onion is tender.  Stir in the tomatoes, oregano, salt, and garlic powder.  Spoon over the Parmesan cheese.  Bake at 350 degrees for about 30 minutes, or until the crust is golden brown.

Source: Adapted from Taste of Home Grand Prize Winners