Chicago Deep-Dish Pizza With Mushrooms, Peppers, And Onions

Recipe Ingredients

1 teaspoon	5ml	Sugar
1		Dry yeast
1 cup	237ml	Warm water - (105Fto
		- 115 degrees)
2 1/2 cups	156g / 5.5oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Olive oil
		Vegetable cooking spray
1 tablespoon	15ml	Olive oil
1 1/2 cups	219g / 7.7oz	Chopped green bell pepper
1 1/2 cups	93g / 3.3oz	Chopped onion
1		Garlic clove - crushed
2 1/2 cups	592ml	Sliced mushrooms
2 teaspoons	10ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Yellow cornmeal
1 1/2 cups	93g / 3.3oz	Canned crushed tomatoes
1 1/4 cups	296ml	Shredded - (5 ounces)
		Monterey Jack
		- cheese
3/4 cup	177ml	Shredded - (3 ounces)
		- provolone cheese
		Oregano sprigs - (optional)

Recipe Instructions

Directions: Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in a food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 tablespoon of oil through food chute; process until dough forms a ball. Process for 1 additional minute. Turn dough out onto a lightly floured surface, and knead lightly 4 to 5 times. Place the dough in a bowl coated with cooking spray, turning dough to coat top.

Cover the dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add bell pepper, onion, and crushed garlic, and saute for 5 minutes. Add mushrooms, dried oregano, and 1/4 teaspoon salt; saute 3 minutes or until tender. Remove from heat; let cool. Punch dough down; cover and let rest for 5 minutes. Divide dough in half.

Roll each half of dough into an 11-inch circle on a lightly floured surface. Place the dough into 2 (9-inch) round cake pans coated with cooking spray and each sprinkled with 1 tablespoon cornmeal; press dough up sides of pan. Cover and let rise 20 minutes or until puffy. Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas.

Bake at 475F for 15 minutes. Reduce oven temperature to 375F, and bake an additional 15 minutes. Cut each pizza into 8 wedges.

Garnish with oregano sprigs, if desired.

Source:
Pasquale Bruno, Jr.

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