Chicago-Style Pizza

Name: Chicago-Style Pizza
Yield: Makes 4 servings
Cuisine: American
Ingredients: Parmesan cheese, ½ cup (2 oz/60 g) grated; Dried oregano, 2 teaspoons; Fennel seeds, 1 teaspoon; Vegetarian Italian sausages (I like Tofurky brand), 3, cut into ½-inch (12-mm) slices; Canned San Marzano tomatoes, 1 cup (6 oz/185 g) drained and chopped; Extra-virgin olive oil, 1 tablespoon; Vegetarian Italian sausages (I like Tofurky brand), 3, cut into ½-inch (12-mm) slices; Prepared deep-dish cornmeal pizza crusts, 2 (8- to 9-inches/20- to 23-cm in diameter); Part-skim mozzarella cheese, 2 cups (8 oz/250 g) shredded

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

In this vegetarian version of the famous Midwestern pizza, I use a purchased cornmeal crust and tofu-based Italian sausages. Keep this in mind for your busiest nights. Serve with a Caesar salad (hold the anchovy).

Ingredients

Prepared deep-dish cornmeal pizza crusts, 2 (8- to 9-inches/20- to 23-cm in diameter)
Part-skim mozzarella cheese<

Americas
United States
Chicago
Dinner
Winter
Vegetarian
Pizza
Gluten-free

Method

Preheat the oven to 425°F (220°C). Arrange the pizza crusts on 1 or 2 rimmed baking sheets. Top the pizza crusts evenly with the mozzarella cheese.
In a saucepan, warm the oil over medium heat. Add the sliced sausages and cook until crisped, 2 minutes