Friday, September 26, 2008

Chicago Style Pizza

Fridays always feel so hectic, why is that? Anyways because they seem so hectic and I'm always usually beat by the time they come around so I lean on the family staple that Friday night means pizza night. Now about half the time I'll stick with a good frozen standby but occasionally I like to do one from scratch especially if its quick and simple. Let me tell you, this one fits the bill. You can vary this recipe up anyway you like whether it be tame or flaming and feisty but regardless its a great HEALTHY pizza that all will enjoy.

: Chicago Style Pizza and caesar salad (go on I won't tell grab a beer too!)

Chicago Style Pizza

2 (10-ounce) cans refrigerated pizza crust dough
Cooking spray
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper

Preheat oven to 450°.

  1. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle.
  2. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes.
  3. Sprinkle with Parmesan cheese and pepper.
  4. Bake at 450° for 2 minutes.
  5. Reduce oven temperature to 425° (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.
Recipe and photo courtesy of CookingLight

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