Deep Dish Pizza - RC Week 4

Awww, say it ain't so.  Last week of my self-imposed recipe challenge.  If we make it through this week with five recipes, it will be a success.  Gee, maybe I can stick with things?

This week will require some tweaking here and there as I am using Street Food Chicagoas my guide and let me tell ya, there's a whole lotta calories going on in Chicago.  Whew!  But wow, yummy stuff in this book.  Had trouble narrowing it down to just five, so we may have six this week as well.  My thanks goes out to Pam for hosting the giveaway where I won this fabulous cookbook!  I'm so happy to finally use it.

First this week, and you probably knew I'd have to do it, pizza.  Chicago style deep dish pizza.  Believe it or not, I have never had the pleasure.  Although I did eat at a Pizzeria Uno once or twice in my life.  :)

This recipe required a trip to Chef Central to pick up a deep dish pan which I've been wanting anyway (for super big cakes) so it wasn't too much of an inconvenience.  And if you are ever in New Jersey, I highly recommend a visit to Chef Central.  It's the most awesomest cooking store ever!

Ok, on to the pizza.  I took a dough short cut and made some slight modifications which will be noted below.

2 lbs whole wheat pizza dough
1 lb chicken sausage, casings removed
1 lb part skim mozzarella
1 cup sauce
1/3 cup pecorino romano, grated

Heat oven to 475.  Brush deep dish pan with olive oil to coat evenly.  Spread dough and crimp 1 1/2 to 2 inches up the sides.  Cover with a kitchen towel and let rest for 15 minutes.  Prick the bottom of dough with a fork about every 1/2 inch and back on bottom rack for 5 minutes.

Remove from oven and drizzle more olive oil over dough.  Cover with mozzarella cheese, then tomato pulp.  Sprinkle with romano cheese and top with quarter sized pieces of sausage meat.  Bake on lower rack for 45-50 minutes.  Let rest for 5 minutes before cutting and serving.
* Modifications
Recipe calls for a white flour dough and has a corresponding recipe in the book.
Recipe called for 1/2 lb. pork sausage but I'm saving my pork fat allowance for another recipe this week and wanted more sausage on the pie.
Recipe calls for a tomato pulp but I used my usual homemade version.  I highly suggest doing the pulp though because my sauce gave off a bit too much liquid.  The book's sauce indicates draining the tomatoes and two different stages during prep.

A hot (and yummy) mess

I think this would be a great meal to make for your sweetie this Valentine's Day.  Nothing says love like sauce and cheese dripping down your chin.  Enjoy!