Chicago Pizza

1 loaf (16 oz.) frozen bread dough, thawed
1/4 pound fresh spinach (or other vegetables of choice)
1/4 pound cooked Italian sausage (or other cooked meats)
8 ounces Mozzarella cheese, shredded (2 cups)
1 can (28 oz.) tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 clove garlic, crushed
salt and pepper to taste
1/3 cup grated Parmesan cheese

Thaw dough and allow to raise according to package directions.

Preheat oven to 450 F.

Roll dough into a 12×16 inch rectangle. Spray 9×13 baking pan with non-stick spray. Drape dough over the pan. Press dough into bottom and up sides of pan. Crimp edges, creating a ridge around entire edge of pizza. Prick the dough in the bottom of the pan about every 1/2-inch intervals with a fork. Bake for 5 minutes. Remove from oven and reduce heat to 350 F.

Chop spinach and spread evenly over pizza dough. Add cooked meat and sprinkle with the Mozzarella cheese.

Drain tomatoes and crush or blend (don’t puree). Add oregano, basil, garlic and salt and pepper to taste. Spoon sauce over pizza and gently spread over toppings. Sprinkle with Parmesan cheese.

Bake at 350 F for 30-40 minutes. Allow pizza to stand for 5 minutes before cutting.
Serves 6.

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