Chicago Deep-Dish Pizza

This recipe is from Cooking Light magazine, and was a little time intensive, but worth it! You can save time by buying pre-made pizza dough, but you made need to adjust the cooking time. I hope you enjoy!

• 2 tsps sugar
• 1 package dry yeast
• 1 cup warm water
• 1 tbsp extra-virgin olive oil
• 2 3/4 cups flour, divided
• 1/4 cup yellow cornmeal
• 1/2 tsp salt
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 2 precooked mild Italian chicken sausages, casings removed, chopped OR 1/2 lb. ground turkey, Italian seasoned, cooked
• 1 (28-ounce) can whole tomatoes, drained
• 1 1/2 tsps chopped fresh oregano
• 1 1/2 tsps chopped fresh basil
• 2 cups thinly sliced mushrooms (or to taste)
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped red bell pepper

1. To make dough, dissolve sugar and yeast in warm water in large bowl; let stand for 5 minutes. Stir in olive oil.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour to prevent dough from stick to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 45 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
4. Roll dough into an 11x15-inch rectangle on a lightly floured surface. Place dough in a 13x9-inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups of cheese evenly over dough. Arrange chopped sausage evenly over cheese.
5. Preheat oven to 400 degrees.
6. Chop tomatoes; place in sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
7. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese.
8. Bake at 400 degrees for 25 minutes or until crust browns and cheese bubbles.
9. Cool 5 minutes before cutting.

Nutritional information (makes 8 servings): Calories 330; fat 9.2 g; protein 17.8g; carbs 44g; fiber 3.2g; chol 31mg; iron 3.9mg; sodium 365mg; calc 244mg.