Easy Chicago Style Pizza
Pizza is one of the monthly favorites at my house. We try to cook the pizza with a theme every time. Last month was a thin crunchy Italian pizza, but this month we are doing it big.. Chicago style deep dish!!
- 2 packages of pre-made whole wheat dough
- 1/2 pound shredded mozzarella cheese
- 1 sliced onion, 1 sliced pepper, sliced mushrooms, spinach, broccoli, sausage
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 Tablespoons olive oil
- 1-14 oz can crushed tomatoes with juice
- 2-3 large cloves fresh garlic, minced
- 1/2 teaspoon salt
- Parmesan cheese
Use the lowest oven rack, and preheat the oven to 425 degrees.
Prepare a 12-inch deep dish pizza pan by spraying well with cooking spray, and lightly dusting the bottom with cornmeal.
Stretch or roll out one pound of the dough to cover the bottom or the pan, and press up the sides a bit.
Lay cheese, cooked sausage, or any flat filling like spinach over the cheese.
Layer any large toppings over the first layer.
Add small toppings to the last layer (sauteed onions, mushrooms). Sprinkle with basil and oregano
Stretch or roll out the second pound of dough, and gently place it on top of the pizza, pressing the sides into the bottom layer of dough, so that they are well sealed.
Bake pizza for 20 minutes or until top dough is hard and just starting to turn light golden on the sides, and bottom dough is firm and starting to crisp.
While pizza is baking, sauté minced garlic in olive oil in a small saucepan for about 30 seconds. Remove the pan from the heat and add canned tomatoes. Stir to combine, and let simmer for 15 minutes to thicken.
Season with salt to taste.
Remove pizza from the oven, and reduce oven temperature to 375 degrees.
Spoon tomato-garlic mixture over the top of the pizza evenly, and return to oven for another 15-20 minutes, or until bottom crust is crispy and light brown.
Let pizza stand for 15 minutes before cutting. If desired, sprinkle grated parmesan cheese on top before serving.