Chicago-Style Stuffed Pizza

Name: Chicago-Style Stuffed Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 slices
Ingredients: 1 teaspoon active dry yeast; 1 cup warm water (110° to 115°); 2 teaspoons sugar; 2 tablespoons canola oil; 1-1/2 teaspoons salt; 2-1/2 to 3 cups all-purpose flour; 1/2 cup yellow cornmeal; 1/2 pound bulk Italian sausage; 1 small green pepper, diced; 1 small onion, diced; 3 garlic cloves, peeled and sliced; 2 cups shredded part-skim mozzarella cheese; 1/3 cup chopped pepperoni; 1/4 cup grated Parmesan cheese; 1 teaspoon dried oregano; 1/4 cup tomato sauce

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + rising Bake: 30 min.

By Taste Of Home Editorial Team

Recipe by Edie DeSpain, Logan, Utah

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 10, 2022

I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. —Edie DeSpain, Logan, Utah

Editor's Note: 1 pound of ready-made pizza dough may be used instead of the homemade dough in the recipe.

TEST KITCHEN APPROVED

Chicago-Style Stuffed Pizza

1 Reviews Add your review

Yield:8 slices

Prep:30 min

Cook:30 min

Save Saved Saving email print

Ingredients

1 teaspoon active dry yeast
1 cup warm water (110° to 115°)
2 teaspoons sugar
2 tablespoons canola oil
1-1/2 teaspoons salt
2-1/2 to 3 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 pound bulk Italian sausage
1 small green pepper, diced
1 small onion, diced
3 garlic cloves, peeled and sliced
2 cups shredded part-skim mozzarella cheese
1/3 cup chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup tomato sauce

Text Ingredients

Shop Recipe

Directions

1
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.

2
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
4
Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
5
On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.