Chicago-Style Stuffed Pizza
net.cooks/turtleva!ken (1983)
Servings: 6

Crust:
1 package active dry yeast
1 1/4 cups lukewarm water
1 tablespoon melted shortening
2 tablespoons sugar
1 teaspoon salt
4-1/4 to 4-1/2 cups flour
Oil

Filling:
1 1/2 pounds mild Italian sausage
1 medium onion, chopped
1 medium green pepper, chopped
1 tablespoon oil
1/2 teaspoon salt
1 package (10 ounces) mozzarella cheese, thinly sliced
1 can (4 ounces) sliced mushrooms, drained

Topping:
1 can (28 ounces) Italian-style tomatoes, drained, chopped
1/2 teaspoon Italian Seasoning
1/4 teaspoon fennel seed
1/3 cup grated Parmesan cheese

Dissolve yeast in lukewarm water. Add shortening, sugar, and salt. Stir in 2 cups flour. Add enough more flour to form a soft dough.

Turn dough onto lightly floured board; knead until smooth and elastic, working in more flour as needed. Divide dough into thirds. Cover and set one-third aside.

Roll two-thirds of the dough into a 14-inch circle. Brush a 12-inch pizza pan (at least 2 inches deep) lightly with oil. Press dough evenly over bottom and up sides of pan.

Remove sausage from casing and crumble into crust (it need not be cooked before using). Saute onion and green pepper in 1 tablespoon oil until tender. Stir in salt; sprinkle vegetables over sausage. Top with mozzarella cheese and mushrooms.

For topping, saute tomatoes and spices 10 minutes, breaking up tomatoes with a fork.

Roll out remaining one-third of dough into a 12-inch circle. Set over filling in pan. Crimp edges of top and bottom crust together to seal well. Prick top crust with fork.

Spread tomato sauce over top. Sprinkle with parmesan cheese.

Bake at 425 degrees 45 minutes, or until crust is golden. Let pizza stand 10 minutes before serving.