Tuesday, November 8, 2011
Chicago Style Deep-Dish Pizza
Sometimes homemade pizza just sounds good.
Brian and I have fond memories of being newlyweds and making Chef Boyardee pizzas together after work. We would each make our own - trying to out-create each other.
After the kids were born, we perfected bread sticks - touting that they were better than Little Caesar's bread sticks!!
This deep-dish style homemade pizza is good for a change of pace.
1 lb. lean ground beef
1/2 roll of sausage
1/2 cup chopped onion
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato sauce
1 tsp. dried oregano leaves
1/2 tsp. pepper
2 tbsp. grated Parmesan cheese
2(12 oz.) cans refrigerator biscuits
1 (2.5 oz.) jar sliced mushrooms
1 medium tomato, sliced
1 cup shredded mozzarella cheese
Heat oven to 350 degrees. Spray 13 x 9 inch pan with cooking spray. In large skilled, cook ground beef and sausage with onion until meat is thoroughly cooked. Drain.
Stir in tomato paste, oregano, pepper and 1 tbsp. Parmesan cheese. Keep warm this warm while preparing crust.
Separate dough into biscuits. Arrange biscuits in sprayed pan; press over bottom and up sides to form crust.
Spoon hot beef mixture into crust. Place mushrooms over beef mixture. Arrange tomato slices over mushrooms. Sprinkle with mozzarella cheese and remaining tbsp. of Parmesan cheese.
Bake at 350 degrees for 20-25 minutes or until crust is deep golden brown. Cool 5 minutes before serving.