Serves: 4
Total Calories: 743
Yield: 4 (2-slice) servings

Crust:
1 package dry yeast
1 1/4 cups warm water
1 tablespoon sugar
1 1/2 teaspoons salt
2 tablespoons oil
3 cups all-purpose flour
2 tablespoons cornmeal
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Sauce and Topping:
1 (28-ounce) can Italian pear tomato, well drained, chopped
1 tablespoon oregano
1 teaspoon sugar
2 tablespoons oil
1 pound mozzarella cheese or Scamorza cheese, thinly sliced
1 pound mild Italian sausage, broken up, cooked, drained
1/2 cup grated Parmesan cheese

Crust:
Dissolve yeast in water. Add sugar, salt, and oil. Stir in flour to make a soft dough. turn out onto well-floured board. Knead about 3 minutes. Put in greased bowl; cover and let rise in warm place until doubled in bulk, about 1 1/2 hours.

Sauce and Topping:
Combine tomatoes, oregano, and sugar. Set aside.

Brush a 14-inch, deep-dish pizza pan with oil; sprinkle with cornmeal. Punch dough down; press in bottom of pan. Let rise about 30 minutes. Arrange cheese over dough. Place sausage over cheese. Spread with tomato sauce. Sprinkle with Parmesan cheese. Place pizza in a 500° oven. Immediately reduce heat to 450° and bake 20–25 minutes or until cheese is melted and Crust is golden.


Fun Fact: Chicago lays claim to a number of regional specialties, all of which reflect the city’s ethnic and working class roots. Included among these are its nationally renowned deep-dish pizza and the Chicago-style hot dog. The grand tour of Chicago cuisine culminates annually in Grant Park at the Taste of Chicago, the largest food festival in the world, which runs from the final week of June through Fourth of July weekend.

Nutritional Facts:

Serves: 4
Total Calories: 743
Calories from Fat: 475

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