This is amazing Chicago-style deep-dish pizza and you have to give it a try.
1 (Chicago-Style Deep-Dish)
Green bell pepper
Mrs. dash italian medley
16 Ounce, ground
24 Ounce (Newman's Own Sockarooni)
Preheat oven to 400 degrees.
Chop onion, mushrooms and bell pepper. Place in medium skillet and cover with a little olive oil and Italian seasoning. Saute until onions are clear and mushrooms have cooked down. Set aside.
Roll out pizza dough until it's large enough to fit into the cheesecake pan. Trim off any dough that is hanging over the edges. Piece together trimmings and roll out to make another crust for the top of the pizza. Set aside.
Cover the crust in the pan with sauteed vegetables, sausage, pepperoni and fresh mozzarella.
Place second crust on top of the pizza. Use a fork or knife to poke a few holes in the top of the crust to keep it from bubbling. Pour a thick layer of the Sockarooni tomato sauce over the top of the pizza. Bake at 400 degrees for 45 minutes. Remove from oven and release Springform pan. Serve hot.
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