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Chicago Deep-Dish Pizza |
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Serves: 8 Print this RecipeYou'll get cheers when you serve this hearty, thick-crusted pizza. The make-it-your-way style pleases kids and adults alike. Chicago Deep-Dish Crust (below) 4 cups shredded mozzarella cheese (16 ounces) Vegetable Toppings (below) 1/2 to 1 pound bulk Italian sausages, cooked and drained OR 1 package (3 1/2 ounces) sliced peperoni 1 (28-ounce) can Italian plum tomatoes, chopped and well drained 1 tablespoon snipped fresh or 1 to 2 teaspoons dried oregano leaves or Italian herb seasoning 1/4 to 1/2 cup grated Parmesan cheese CHICAGO DEEP-DISH CRUST 1 package active dry yeast 3/4 cup warm water (105° to 115°) 3 cups Original Bisquick® baking mix 2 tablespoons olive oil VEGETABLE TOPPINGS Sliced mushrooms Chopped green or red bell pepper Chopped onion Sliced ripe olives Sliced pimiento-stuffed olives Coarsely chopped sun-dried tomato in oil 1. Place oven rack in lowest position of oven. Heat oven to 425°. Prepare Deep-Dish Crust; sprinkle with mozzarella cheese. 2. Top with one of the Meat Toppings, desired Vegetable Toppings and tomatoes; sprinkle with oregano and Parmesan cheese. 3. Bake on lowest oven rack until crust is brown and cheese is melted and bubbly, 20 to 25 minutes. For Chicago Deep-Dish Crust 1. Dissolve yeast in warm water in large bowl. Stir in baking mix and olive oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with baking mix. Knead dough until smooth and no longer sticky, about 60 times. Let rest 5 minutes. 2. Press in bottom and up sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, greased with olive oil if desired. Or divide dough into halves and press in bottom and up sides of 2 round pans, 9 x 1 1/2 inches, greased with olive oil if desired. 1 SERVING: Calories 565 (Calories from Fat 305); Fat 24g (Saturated 13g); Cholesterol 60mg; Sodium 1890mg; Carbohydrates 39g (Dietary Fiber 3g); Protein 29g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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