Chicago Deep-Dish Pizza
- 1 (1 lb.) frozen white bread dough, thawed
- 1 lb. Italian sausage
- 1/4 c. chopped onion
- 2 tsp. dried oregano
- 2 (6 oz.) pkg. 100% natural Kraft low moisture part-skim Mozzarella cheese slices
- Kraft grated Parmesan cheese
- 1 (16 oz.) can tomatoes
- 1 (6 oz.) can tomato paste
- On lightly floured surface, allow dough to stand, covered, at room temperature for 1 hour or until doubled in volume.
- Remove sausage from casing.
- Brown meat; drain.
- Add onions and cook until tender.
- Stir in tomatoes, tomato paste and oregano; simmer 15 minutes.
- Roll out dough to 15 x 11-inch rectangle; press onto bottom and 1-inch up sides of greased 13 x 9-inch pan.
- Cover with half of Mozzarella cheese and meat sauce.
- Sprinkle with Parmesan cheese.
- Bake at 425u0b0 for 20 minutes.
- Let stand 15 minutes before serving.
- Makes 8 servings.
frozen white bread dough, italian sausage, onion, oregano, natural, parmesan cheese, tomatoes, tomato paste
Taken from www.cookbooks.com/Recipe-Details.aspx?id=955797 (may not work)