Chicago Style Sausage Pizza
"My brother in law is a Displaced Chicagoian who was craving this pizza, so I looked it up on-line and made it for his birthday.. the whole family loved it"
- Ready In:
- 1hr 35mins
- Ingredients:
- 21
- Yields:
-
1 pizza
- Serves:
- 6-8
ingredients
- 1 teaspoon sugar
- 1 (1/4 ounce) package dry yeast
- 1 cup warm water
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup yellow cornmeal
- 1⁄4 teaspoon salt
- 1 tablespoon olive oil
- vegetable oil cooking spray
- 1 tablespoon olive oil
- 1 1⁄2 cups chopped green bell peppers
- 1 1⁄2 cups chopped onions
- 1 garlic clove, crushed
- 2 1⁄2 cups sliced mushrooms
- 2 teaspoons dried oregano
- 1 lb pork sausage
- 1⁄4 teaspoon salt
- 2 tablespoons yellow cornmeal
- 1 1⁄2 cups canned crushed tomatoes
- 1 1⁄4 cups shredded reduced-fat monterey jack cheese
- 3⁄4 cup shredded provolone cheese
- oregano sprig (optional)
directions
- Crust: Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Place flour, cornmeal, and salt in a food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process for 1 additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Place the dough in a bowl coated with cooking spray, turning dough to coat top. Cover the dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell pepper, onion and crushed garlic, and saute for 5 minutes. Add mushrooms, sausage dried oregano, and salt; saute 3 minutes or until tender. Remove from heat; let cool.
- Punch dough down; cover and let rest for 5 minutes. Divide dough in half.
- Roll each half of dough into an 11-inch circle on a lightly floured surface. Place the dough into 2 (9-inch) round cake pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. Cover and let rise 20 minutes or until puffy.
- Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas. Bake at 475degrees F for 15 minutes. Reduce oven temperature to 375 degrees, and bake an additional 15 minutes. Cut each pizza into 8 wedges. Garnish with oregano sprigs, if desired.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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