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Title: Eddie's Deep-Dish Pizza
Categories: Pizza
Yield: 8 Servings
| 25 | oz | Homemade pizza dough or |
| 3 | Tubes refrigerated pizza dough, (10-oz.) | |
| 3 | oz | Italian bulk sausage -(about 1/3 cup uncooked) |
| 15 | sl | Pepperoni |
| 1/2 | c | Sliced fresh mushrooms |
| 1/2 | c | Green pepper strips |
| 1/2 | c | Diced onion |
| 1/2 | c | Pizza sauce plus |
| 2 | tb | Pizza sauce |
| 1 1/2 | c | Shredded provolone cheese |
Grease a 1-1/2-inch-deep, 9-1/2-inch-round baking pan. Roll out 1- 1/2 tubes of the dough (about 15 ounces) to a 12-inch circle. Fit into the pan, smoothing dough over the bottom and up the sides. Some dough should hang over edge. Gently fry the sausage in a skillet until it is no longer pink. Drain and spread over crust. Scatter pepperoni slices over the sausage. Add mushrooms, green peppers and onions. Spread 6 tablespoons of pizza sauce over the filling. Top with 3/4 cup of the cheese. Roll out 1 tube of dough (10 ounces) to a 10-inch circle. Place on top of pie. Press the top and bottom edges together to seal. Fold inward to form a crust. Cut several slits in top of pie to allow steam to escape. Bake in a preheated, 500-degree oven for 10 minutes, or just until crust begins to brown. Remove from oven and top with remaining 4 tablespoons sauce and 3/4 cup cheese. Return to oven for 6 to 8 minutes. Cut into wedges and serve. Makes 2 to 3 servings. Recipe from Ed Sutter, owner of Eddie's Pizzeria; 1176 Britain Road; Akron, Ohio; (330) 633-7004. Formatted by Lynn Thomas dcqp82a@prodigy. com. Source: Akron Beacon Journal 8-10-97. Lynn's Notes: Made this 10-8-97; used a 10" pie plate and only used 2 tubes of pizza dough. Added red pepper strips and 1/2 cup more shredded cheese. Delicious pizza!
Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft Recipe by: Akron Beacon Journal
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