Deep Dish Pizza Recipe
Ingredients
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon, crushed | |
| Ground red pepper | 1/8 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Vegetable cooking spray | ||
| Ground chuck | 6 Ounce | |
| Onion | 1 Cup (16 tbs), chopped | |
| Green pepper | 1 Cup (16 tbs), chopped | |
| 6 Large cloves garlic, crushed | ||
| Cornmeal | 1 Tablespoon | |
| French bread dough package | 2 , refrigerated | |
| Mozzarella cheese | 3/4 Cup (16 tbs) | |
| Romano cheese | 1/4 Cup (16 tbs), grated | |
| Crushed red pepper | 1 To taste, dried | |
Directions
Combine first 7 ingredients in a small saucepan, stirring well; cook over low heat until thoroughly heated.
Set aside.
Coat a large skillet with cooking spray, and place over medium-high heat until hot.
Add meat and next 3 ingredients; cook until meat is browned, stir-ring until meat crumbles.
Drain and set aside.
Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 1/2 teaspoons corn-meal.
Unroll 1 package bread dough; fold each cor-ner in toward center to form a diamond shape.
Pat dough, folded corners up, into a prepared pan.
Repeat with remaining bread dough.
Spread 1/2 cup tomato mixture over each prepared crust; top each with 1 cup meat mixture.
Sprinkle each with 1/4 cup plus 2 tablespoons mozzarella cheese and 2 tablespoons Romano cheese.
Bake at 475° for 12 minutes.
Let stand 5 minutes.
Cut each pizza into 4 wedges.
Serve with crushed red pep-per, if desired.
Set aside.
Coat a large skillet with cooking spray, and place over medium-high heat until hot.
Add meat and next 3 ingredients; cook until meat is browned, stir-ring until meat crumbles.
Drain and set aside.
Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 1/2 teaspoons corn-meal.
Unroll 1 package bread dough; fold each cor-ner in toward center to form a diamond shape.
Pat dough, folded corners up, into a prepared pan.
Repeat with remaining bread dough.
Spread 1/2 cup tomato mixture over each prepared crust; top each with 1 cup meat mixture.
Sprinkle each with 1/4 cup plus 2 tablespoons mozzarella cheese and 2 tablespoons Romano cheese.
Bake at 475° for 12 minutes.
Let stand 5 minutes.
Cut each pizza into 4 wedges.
Serve with crushed red pep-per, if desired.
Chef
