Chicago Classic Deep Dish Pizza

from the kitchen of Chef Paul Prudhomme

Makes 1, 12-inch pizza

This recipe is based on the style of pizza that was created in Chicago during the 1940's.
1 12-inch Deep Dish pizza crust
1½ tablespoons Chef Paul Prudhomme's Herbal Pizza and Pasta Magic®
½ pound Italian sausage
1 (14 oz) can diced tomatoes
1 (6 oz) package sliced Mozzarella cheese
olive oil, for brushing
how to prepare

Note:  Because the recipe uses uncooked Italian sausage, it is important that the sausage be pressed out as thinly as possible. This helps the sausage to cook quickly. Always check to be sure that the sausage is fully cooked before serving.

Preheat the oven to 400°.

Brush the pizza crust with olive oil, including the edges and sides of the crust.  Sprinkle the crust evenly with the Herbal Pizza & Pasta Magic.  Remove the casings from the sausage and discard.  Press the sausage into very thin patties (see Note) and place them in a single layer on the crust.

Drain the tomatoes in a kitchen strainer, pressing the tomato pieces gently with a spoon to remove as much liquid as possible.  Arrange the tomato pieces evenly over the sausage.  Arrange the slices of Mozzarella in a single layer on top of the sausage and tomatoes. Cover the surface of the pizza as evenly as possible, cutting pieces of the cheese slices to fit, as needed.

Bake at 400° until the sausage is fully cooked and the cheese is golden and bubbly, about 25 minutes.  Serve immediately.

Copyright © 2001 by Paul Prudhomme