Chicago Style Pizza
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 sheets pizza dough, round
- 500 g mozzarella, rated
- 2 medium bell pepper (s)
- 2 large sausages, Luganighe / or raw pork sausage
- 350 g tomato (s), passed
- some basil
- some oregano
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Grease a springform pan with a diameter of approx. 24cm. Line the springform pan with a pizza dough up to the edge. Prick the dough a little with a fork and cover with the mozzarella. Remove the still raw sausages from the skin, pull them apart and spread them over the mozzarella. Top with chopped paprika and season with oregano, salt and pepper to taste.
- Spread the 2nd dough thinly over the whole thing and fold the two edges of the dough together. If desired, mozzarella can also be worked into the edge. Cut a small hole in the middle of the dough with a knife so that enough air can escape. In addition, prick a little with a fork.
- Place the tomatoes on top of the batter and sprinkle with basil and parmesan.
- Bake the pizza at 210 ° in the oven for approx. 30-40. Since the dough can burn easily, cover with aluminum foil.
- Mixed salad goes well with it.
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