Chicago-Style Stuffed Pizza Recipe

Name: Chicago-Style Stuffed Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon active dry yeast; 1 cup warm water (110u00b0 to 115u00b0); 2 teaspoons sugar; 2 tablespoons canola oil; 1-1/2 teaspoons salt; 2-1/2 to 3 cups all-purpose flour; 1/2 cup yellow cornmeal; 1/2 pound bulk Italian sausage; 1 small green pepper, diced; 1 small onion, diced; 3 garlic cloves, peeled and sliced; 2 cups shredded part-skim mozzarella cheese; 1/3 cup chopped pepperoni; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/4 cup tomato sauce

Servings: persons

1 teaspoon active dry yeast
1 cup warm water (110u00b0 to 115u00b0)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

1
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
4
Preheat oven to 375u00b0. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
5
On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon active dry yeast, 1 cup warm water (110u00b0 to 115u00b0), 2 teaspoons sugar, 2 tablespoons canola oil, and more.

Yes, Chicago-Style Stuffed Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicago-Style Stuffed Pizza

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