Deep-Dish Pizza, Chicago Style

Name: Deep-Dish Pizza, Chicago Style
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 3 teaspoons olive oil; 1 pound hot Italian pork sausage, casings removed; 1 cup finely chopped onion; 1/2 cup chopped green bell pepper; 1 teaspoon red pepper flakes; 1 (8-ounce) package sliced button mushrooms; 3 garlic cloves, minced; 1 tablespoon tomato paste; 2 (8-ounce) cans tomato sauce; 1 teaspoon dried oregano; 1/2 teaspoon fennel seeds, crushed; 1 (10-ounce) can refrigerated pizza crust dough, or Homemade Pizza Dough (page 194); 8 ounces fresh mozzarella cheese, sliced (about 6 slices); 4 ounces mozzarella cheese, shredded (1 cup); 1 cup grated Parmesan cheese

December 9, 2011

Chicago’s best-loved food is deep-dish pizza. Do it up right, just as they do in the windy city, with heaping portions of spicy, hot Italian sausage, green peppers, fresh mushrooms, and onions. You can cheat a little and use refrigerated dough, but if you don’t want to upset the mob, try making your own dough from scratch (see page 194). Chicago-style pizza and our beloved home of Austin, Texas, have more of a connection than one might realize. Reportedly, the famous Chicago-style deep-dish pizza was invented by former University of Texas football star Ike Sewell. Go Horns!

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