Pizza Recipes

Preparation Time: Approximately 3 hrs. (includes dough rise)
Cook Time: 1 hour 25 minutes
Yields 2 large pizzas, 8 slices each

Preparation time allows time for our Chicago style dough to rise.

Ingredients

Pizza dough (use our Chicago style pizza dough recipe)

2 T. Olive Oil

½ t. Salt

¼ t. Black Pepper

¼ t. Red Pepper Flakes

1 t. Fennel Seeds

1 T. Chopped Fresh Garlic

2 t. Chopped Fresh Basil

1 t.  Chopped Fresh Oregano

1  28 oz can Plum Tomatoes, Crushed

1 T. Dry Red Wine

1 t. Sugar

1 T. Extra Virgin Olive Oil

1 lb. Fresh Mozzarella Cheese, Sliced Thinly

1 c. Grated Parmesan Cheese

1 lb. Crumbled Italian Sausage, Mild or Hot, Cooked and Drained

8 oz. Thinly Sliced Mushrooms

1 Green Bell Pepper, Cored and Sliced

1 Yellow Onion, Sliced

1 c. Thinly Sliced Black Olives

Directions:

While the pizza dough is allowed to rise, the tomato sauce can be assembled. Heat olive oil in a medium saucepan over high heat. Add garlic, cooking for 30 seconds. Add herbs, seeds, and all seasonings. Cook for an additional 30 seconds. Add tomatoes, wine, and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring occasionally until thickened (20-30 minutes). Remove from heat, let cool.

Preheat oven to 475°. Oil 2 12-inch round deep-dish pizza pans. Press 1 piece of dough to onto each pan, stretch to the edge and approximately one inch up the sides. Let stretched dough rest for 5 minutes.

Layer mozzarella over bottom of each pie in an even layer. Top each pizza with half of the topping ingredients (Sausage, Bell Pepper, Olives, Onion, and Mushrooms). Spread sauce evenly over each pizza, then top with Parmesan cheese. Bake until top is golden and the cheese is gooey (Approximately 40 minutes). Remove from the oven when done, slice with a pizza cutter and serve immediately.