Esta es una exhibición prevé de cómo se va ver la receta de 'Deep Dish Pizza Of Chicago' imprimido.

Receta Deep Dish Pizza Of Chicago
by Global Cookbook

Deep Dish Pizza Of Chicago
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • Cornmeal Basic pizza dough, (see recipe) or possibly
  • 1 loaf frzn bread, (1 lb.) dough, thawed
  • 4 c. (16 ounce.) sargento classic shredded, mozzarella cheese
  • 1 1/2 lb Lean pork sausage
  • 3 can (14-1/2 ounce. each) italian or possibly plum tomatoes, minced and liquid removed
  • 1 1/2 tsp Each: dry oregano leaves& fennel seeds, crushed
  • 1/2 c. Sliced fresh mushrooms, (optional) Fresh basil

Direcciones

  1. Grease one 14 x 2-inch (deep-dish) pizza pan or possibly two 9x2-inch round cake pans; sprinkle lightly with cornmeal.
  2. On lightly floured surface, roll dough to 16-inch circle to fit large pan or possibly two 12-inch circles to fit cake pans. Press dough into bottom and 1-1/2 inches up sides of pan(s).
  3. Proportionately sprinkle 3 c. cheese in bottom of dough-lined pan(s). Crumble sausage over cheese. Top with tomatoes, oregano, fennel, mushrooms and remaining 1 c. cheese. Place pizza(s) in 500 F oven; immediately reduce heat to 400 F. Bake 40 to 50 min or possibly till crust is golden and sausage is cooked through. Remove from oven; cold on wire rack for 10 min before serving.