Chicago-Style Deep Dish Pizza

Jeremy and I had fun making this pizza after the trick-or-treaters were done taking away all the candy.  We were a little worried about how the crust would turn out because I haven't personally worked with yeast before.  It turned out really well, we thought.  Perfectly baked throughout.  I skipped the mushrooms, but otherwise stayed very true to the recipe.  Jeremy said he would have preferred a tomato sauce on the pizza, but overall, I really liked this lower-calorie version of deep dish pizza. 


Chicago-Style Deep Dish Pizza
(from Cooking Light Magazine)


220 calories/slice  Yield: 12 slices   or
330 calories/slice  Yield: 8 slices

Ingredients:
2 teaspoons sugar
1 package dry yeast
1 cup warm water
1 tablespoon extra-virgin olive oil
2&3/4 cups flour, divided
1/4 cup yellow cornmeal
1/2 teaspoon salt
cooking spray
2 cups shredded reduced-fat mozzarella cheese
2 cooked Italian turkey sausage links, chopped
1 can (28 oz) whole tomatoes, drained
1/2 tablespoon oregano
1/2 tablespoon basil
2 cups thinly sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper

Directions:
Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes.  Stir in olive oil.

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, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish.

Spread 1&1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.

Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.

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. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.