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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Turkey sausage, tomatoes and a host of tasty toppings crown JoAnn Brass' deep-dish-pleaser. My husband and I re-created the Chicago-style pizza we'd always enjoyed in restaurants, she notes from Glendale, Arizona. Ingredients:
1 cup water (70° to 80°) |
4-1/2 teaspoons olive oil |
1/2 teaspoon sugar |
1 teaspoon salt |
2-1/2 cups king arthur unbleached bread flour |
1-3/4 teaspoons active dry yeast |
1 italian turkey sausage link (4 ounces), casing removed |
1 can (14-1/2 ounces) italian diced tomatoes, drained |
2 to 3 teaspoons italian seasoning |
1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained and chopped |
1/4 cup sliced pimiento-stuffed olives |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When the cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes.
2. Meanwhile, in a nonstick skillet, crumble and cook sausage over medium heat until no longer pink; drain. Press dough into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 425° for 12-14 minutes or until lightly browned. Combine tomatoes and Italian seasoning; spread over crust. Sprinkle with sausage, artichokes, olives and cheese. Bake for 14-18 minutes or until crust is golden and cheeses are melted. Yield: 8 slices.
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