Crumbled sausage, chopped onions, diced tomatoes, oregano—this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.
What You Need
Original recipe yields 8 servings
1 pkg. active dry yeast
3/4 cup warm water (108°F)
2 cups flour
1/4 cup oil
1/2 tsp. salt
1/3 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
1/4 cup chopped onion s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1-1/2 pkg. (7 oz. each) KRAFT Slim Cut Mozzarella Cheese Slice s
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Let's Make It
Heat oven to 425°F.
Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.
Serve this delicious pizza with a crisp, mixed green salad.
Substitute lean ground beef for the sausage.
Substitute 13x9-inch pan for the pizza pan. Assemble pizza as directed. Bake at 425°F for 20 min. or until crust is golden brown.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.