Monday, January 11, 2010

Chicago Style Deep Dish Pizza

1/4 lb. mild Italian sausage, bulk (not rope style) ($.64)
2 pkgs. Betty Crocker pizza crust, mixed according to directions on package ($1.58)
2 1/2 C. mozzarella cheese, shredded ($.38)
1 1/2 C. marinara sauce, your favorite variety ($.50)
4-5 mushrooms, sliced very thin ($.15)
2 tsp. Chicago Deep Dish Pizza spice (The Spice House carries it - and they ship across the country! A very worthwhile investment.) ($.10)
1/4 C. parmesan ($.20)
1/2 tsp. parsley ($.05)

Form Italian sausage into a ball, place between 2 sheets of waxed paper. Roll ball into 1/4" thickness - or as thin as you can possible get it. Chill 20 minutes, gently remove from wax paper and lightly fry in a large skillet - 5-8 minutes, or til partially cooked through.

Meanwhile, mix pizza dough according to directions on package. Let rise 15 minutes.

Lightly grease a springform pan, using all but 1/4 of the dough mixture (save for later or make mini garlic bread pizza out of it to snack on while cooking the deep-dish) - form dough evenly up to 1/2" from top of pan. Top with mozzarella, then with sausage. Pour sauce over the top and bake at 425 for 25-30 minutes. Remove from oven, add mushrooms, parmesan, and parsley and bake an additional 8-12 minutes, or until veggies are cooked through on top.

Remove from springform pan, place on cutting board. Let stand 5 minutes before slicing.

Yields = 3-4 servings
Total Cost: $3.45 - cost per serving $1.15

No comments:

Post a Comment