Recipe: Fast Deep-Dish Pizza (using frozen bread dough)

FAST DEEP-DISH PIZZA

2 cans (28 ounces each) plum tomatoes, drained
2 large garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
3 teaspoons olive oil, divided use
Cornmeal
1 pound (1 loaf) frozen bread dough, thawed
1 pound shredded mozzarella cheese (about 4 cups)
7 ounces thinly sliced pepperoni
1/2 cup grated Parmesan

Preheat oven to 425 degrees F.

Coarsely chop tomatoes. Place in strainer and drain well. Combine tomatoes with garlic, parsley, oregano and basil in bowl; set aside.

Brush a 12-inch diameter, deep-dish pizza pan with 1 teaspoon oil. Sprinkle pan with cornmeal.

Roll bread dough out to (13-inch) round on lightly floured surface. Transfer dough to pan, extending 1-inch up pan sides. Spread dough with 1 cup tomato mixture. Sprinkle half of mozzarella over it. Top with half the pepperoni and remaining tomato mixture. Sprinkle with remaining mozzarella. Distribute remaining pepperoni atop mozzarella. Sprinkle with Parmesan. Drizzle with remaining 2 teaspoons olive oil.

Bake until cheese bubbles and begins to brown and crust is golden brown, about 40 minutes.

Makes 1 (12-inch) pizza, 8 servings
Source: Bon Appetit magazine, 1991