Isaacs' Home Recipes Main MainDish Recipes Chicago Style Stuffed Pizza

Chicago Style Stuffed Pizza

1 tsp active dry yeast
1 cup warm water (110 to 115 degrees)
2 tsp sugar
2 Tbsp vegetable oil
1-1/2 tsp salt
2-1/2 to 3 cups flour
1/2 cup yellow cornmeal
1/2 lb bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 tsp dried oregano
1/4 cup tomato sauce

In a large mixing bowl, dissolve yeast in warm water.
Add sugar; let stand for 5 minutes.
Add oil and salt.
Add 1-1/2 cups flour and cornmeal; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes.
Place in a greased bowl; turn once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.
Punch dough down; let rest for 5 minutes.
Divide into two portions, one slightly larger than the other.
On a lightly floured surface, roll out larger portion to a 12" circle.
Press onto the bottom and up the sides of a greased 10" ovenproof skillet.
In a large skillet, cook sausage, green pepper, onion and garlic over medium 
heat until meat is no longer pink; drain.
Stir in the mozzarella, pepperoni, Parmesan and oregano.
Spread over crust.
On a lightly floured surface, roll remaining dough into an 11" circle.
Place over pizza; seal edges.
Cut four slits in top.
Bake at 375 degrees for 30-35 minutes or until crust is golden brown.
Spread with tomato sauce.

*8 slices

(Taste of Home - August/September 2006)