Minutes Prep time: 30
Minutes Total time: 140
Servings: 6
Difficulty: Intermediate
2 cups all-purpose flour
1 teaspoon instant dry yeast
1 teaspoon granulated sugar
1/4 teaspoon salt
2/3 cup warm water
3 tablespoons melted butter
PAM® Olive Oil No-Stick Cooking Spray
1 can (28 oz each) Hunt's® Crushed Tomatoes
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh oregano
1 tablespoon butter, softened
1 pound sliced mozzarella cheese
1/2 pound hot Italian pork sausage
2 tablespoons grated Parmesan cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 309 mg | 31% |
| Carbohydrate | 44 g | 15% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 29 g | 44% |
| Iron | 3 mg | 19% |
| Calories | 558 kcal | 28% |
| Sodium | 1073 mg | 45% |
| Protein | 29 g | 56% |
| Saturated Fat | 16 g | 78% |
| Sugars | 6 g | 1% |
| Vitamin C | 7 mg | 12% |
Place flour, yeast, sugar and salt in food processor; pulse 10 seconds until combined. Pour in water and melted butter. Pulse until dough forms a ball, about 30 seconds. Spray medium bowl with cooking spray. Place dough in bowl; cover and let rise until doubled in size, about 1 hour.
Preheat oven to 400°F. Stir together tomatoes and garlic in small saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and stir in basil and oregano.
Coat a 12-inch cast iron skillet with softened butter. Stretch dough to cover bottom of skillet. Top with mozzarella cheese, pieces of uncooked sausage, tomato sauce and Parmesan cheese. Bake 45 minutes. Remove from oven and let stand 10 minutes before cutting into 6 slices.
Chicago-Style Deep Dish Pizza
