"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicago Style Deep Dish Pizza, by Kathy Giffin, is from The Giffin Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg Hot Roll Mix 3 lb. Mozzarella Cheese, grated or sliced 1 28 oz can crushed tomatoes 1 tsp basil 1 tsp oregano 1/2 lb. Italian sausage, cooked and/or 1/2 lb. pepperoni 1/4 c. fresh grated Parmesan cheese
Prepare Hot Roll Mix according to directions for pizza dough. Let dough rest 5 minutes. Pour vegetable oil into bottom of pan to coat. With clean, greased hands, press dough into bottom and up 1 1/2 inch up sides of deep dish pizza pan. Prick dough all over with fork. Place on bottom rack in 450º oven for 5 minutes to par-bake dough.
Remove pan from oven. Spread mozzarella cheese evenly over dough. Cover with crushed tomatoes. Sprinkle oregano and basil over tomatoes. Distribute sausage and or pepperoni over tomatoes. Sprinkle Parmesan cheese over all. Return to middle rack in 450º oven. Bake 40 minutes until crust is golden brown.
Dad & I learned to love Gino's pizza the year we lived in Chicago. This is a good substitute when we can't get the real thing.
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