Chicago Stuffed Pizza

Bahan-bahan

Filling:

2 medium garlic cloves, peeled & minced

3 Tbsp. Oil

4 × 28 oz. cans Italian plum tomatoes, drained, but juice reserved or 6 lbs ripe tomatoes, peeled & sliced or cut in chunks

1 tsp. dried basil leaves

1-1/2 tsp. dried oregano leaves

2 Tbsp. Oil

1 Tbsp. Butter

2 med. Onions, peeled & sliced

salt & freshly ground pepper

1 lb fresh mushrooms, sliced

3 Tbsp. Oil

1# Italian sausage, remove casings if not bulk

3/4 tsp. ground fennel seeds (opt.)

3/4 lb. Shredded mozzarella

Topping Ingredients:

2 Tbsp. Oil

2 oz. Grated Parmesan cheese

Arahan

Prepare dough several hours in advance, keep refrigerated in 2 portions, 3/5 and 2/5

Sauté garlic in large skillet in 3 Tbsp. Oil. Cook until soft but not brown; set aside.

Cook tomatoes in skillet over medium heat until slightly thickened & nearly all liquid has evaporated , 40-45 minutes. Stir in basil & oregano, remove to bowl to cool.

Add oil & butter to skillet. Add onion slices, cooking over medium heat until onions soften, 10-15 minutes. Add salt & pepper; set aside in bowl

Slice mushrooms. Heat oil in skillet- sauté until dry. Salt & set aside

Add fennel to sausage. Cook over medium heat.

Assemble: Lightly flour work surface. Roll out larger ball of dough to 20 inch circle. Place in deep-dish pizza pan or springform, allowing excess dough to hang over pan sides. Brush with 1 Tbsp. Oil. Sprinkle lightly with salt. Spread I c. shredded mozzarella cheese over dough. Scatter sausage pieces evenly over cheese; scatter mushrooms over sausage and add onions. Top with 3/4 of tomato mixture & spread evenly. Finish with 1-1/2 c. shredded mozzarella. Brush sides of dough and overhanging part with water: set aside.

Roll out remaining dough to a 14 inch circle. Place it over filling. Seal to other crust. Cut an X to serve as a vent. Brush top of dough with remaining Tbsp. of oil. Spread with remaining tomato mixture. Top with remaining mozzarella & Parmesan. Brush edge of crust with cold water. Bake on lower rack of a 450 degree oven until well-browned and thoroughly hot, about 30-40 minutes. Serve immediately from pan.

Nota

I use my largest spring form for this, or you can use a 14-inch deep-dish pizza pan.

You will need roll, bread or pizza dough of your choice; if you prepare in advance, keep in 2 portions, 3/5 and 2/5 (frozen bread dough, thawed, would work. You could also use your bread machine-egg bread is my favorite)

This is a very nice casual dish for company.