CHICAGO STYLE DEEP DISH PIZZA

10.0 serving(s) PIZZA DOUGH - MARTIN''S
16.0 oz Mozzarella Cheese, part skim milk
3.25 cup Tomatoes, red, ripe, canned, wedges in tomato juice
3.0 serving Johnsonville sweet Italian sausage
1.0 cup, sliced Onions, raw
8.0 serving Black Olives - Sliced (2 Tbsp.)
0.5 cup Bell peppers (Green, Red, Yellow, Orange)
5.0 cloves Garlic
3.0 tsp Splenda No Calorie Sweetener
6.0 tbsp Extra Virgin Olive Oil
1.0 tbsp Basil

Heat oven to 425°F. Spray 12 inch spring form pan with Pam, then pour 3 to 4 tablespoons of olive oil into bottom of pan. Also sprinkle about 3 tablespoons of corn meal over oil. Allow pizza dough to rise per pkg instructions. Drain tomatoes and crush gently from juices to create a fairly dry not runny sauce. Add crushed garlic, basil, and splenda to tomatoes. Stir completely. Slice peppers, onions, and chop cooked sausage. Drain olives. Set all aside for easy assembly. Once dough is risen stretch to fit the pan. Place in pan. Allow to rest 15 minutes covered. Push sides up sides of pan to form sides. Place in oven and bake for 10 minutes til just beginning to brown. Remove from oven and spread mozzarella across bottom of crust up to sides to cover completely. Top with sausage followed by vegetables. Top with tomatoes spreading across surface of vegetables and sausage. Top with 1 cup fresh grated parmesan if desired. Drizzle with extra olive oil. Bake at 425 ° F for 25 minutes til bubbly and browned nicely. Remove from oven and place on cooling rack. Remove outside of springform pan to allow to cool for about 15 minutes. Slice and enjoy.

Serving Size: 1/10 of a 12 inch spring form pan pizza

Number of Servings: 10.0

Recipe submitted by SparkPeople user KAYAKPIKE.