Tomorrow we are having a Chicago Style Pizza for dinner. I have no idea if this is really what a Chicago Style Pizza is like but it will work for us. You can do a search for Atsa Spicy Pizza Sausage either here on the site or on the web. I have made it before as a pizza topping. It is basically a couple kinds of sausage, red wine and a few other seasonings. For this particular pizza, I think I'll just do some spicy sausage and then I plan to have marinara for dipping on the side. We'll also have a green salad.
Amy - amylz
Cooking Light, JANUARY 2001
2 (10-ounce) cans refrigerated pizza crust dough
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 1/4 cups cooked Atsa Spicy Pizza Sausage
3 tablespoons thinly sliced fresh basil
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/8 teaspoon black pepper
Preheat oven to 450. Unroll dough portions onto a large baking sheet coated with cooking spray, slightly overlapping the edges. Pinch edges together to seal. Pat the dough into a 15 x 12-inch rectangle. Sprinkle mozzarella cheese over dough, leaving a 1/2-inch border, and top with sausage, basil, and tomatoes. Sprinkle with Parmesan cheese and pepper. Bake at 450 for 2 minutes. Reduce oven temperature to 425 (do not remove pizza from oven), and bake an additional 12 minutes or until cheese melts.
Yield: 8 servings (serving size: 1 piece)
CALORIES 313 (30% from fat); FAT 10.3g (sat 4.2g,mono 3.7g,poly 1.8g); PROTEIN 17.2g; CHOLESTEROL 32mg; CALCIUM 180mg; SODIUM 743mg; FIBER 0.7g; IRON 2.5mg; CARBOHYDRATE 36.5g