Chicago-style Stuffed Pizza is a traditional American recipe for a what is effectively a pie made from pizza topping stuffed between two pizza crusts. The full recipe is presented here and I hope you enjoy this classic American dish of: Chicago-style Stuffed Pizza.
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This is a classic Chicago style of pizza which, in effect, is a pie made with two pizza crusts.
Ingredients:
2 bread dough pizza base
180g pepperoni slices
180g Italian sausage
240g mushrooms, sliced
1 green bell pepper, cored and cut into thin strips
1 red onion, cut into thin strips
200ml special pizza tomato sauce
240g Mozzarella cheese, grated
240ml Ricotta cheese
1 tbsp Italian Seasoning
2 garlic cloves
1 tsp salt
black pepper, to taste
Method:
Turn the pizza doughs onto a lightly-floured surface and either roll or pull both of them until they're about 30cm in diameter. Cover the dough with a kitchen towel and set aside in a warm place to raise for 10 minutes.
Lightly grease a 28cm deep-dish pizza pan with a little olive oil. Set one of the pizza crusts inside so that the crust covers both the base and the sides of the dish. Tip the tomato sauce into the crust then cover with layers of all the other ingredients (finishing off with the seasonings). Lift up the second pizza crust and place on top of the dish. Use a fork to crimp the two pizza crusts together so that they seal together securely (in the same manner you would make a pie). Prick a few holes in the top to allow steam to escape then cut off any excess crust.
Place the stuffed pizza in an oven pre-heated to 170°C and bake for about 40 minutes, or until the crusts are golden and cooked through and the filling is bubbling.
Allow to cool for a few minutes then slice into wedges and serve hot.
