Pizza Friday...Chicago Style!

A few years ago the hubby and I went to Chicago for a wedding and my only request was that we stop somewhere for deep dish pizza. I had heard about Lou Malnati's and it did not disappoint.  Our waitress asked us a question I will never forget, "Do you want regular crust or butter crust?" Puzzled we asked, "What is butter crust?"   The waitress then grabbed a hunk of fat at her side and said, "This is butter crust."  We were sold. 

Since eating true deep dish pizza I have craved it ever since.  Lou Malnati's will overnight pizza to your home, we've had it and it is quite good, but it is a bit expensive.  I figured I could try it myself at home and the results got two thumbs up from the hubby so it is a keeper.  I encourage everyone to try deep dish pizza in their home.  You can decide for yourself if you want the butter crust.

Chicago Style Deep Dish Pizza

• Store bought pizza dough (or you could make it yourself)
• 1T butter or olive oil
• 1-1/2c. Marinara Sauce, jarred or homemade (recipe to follow)
• 2 c. mozzarella cheese, shredded
• 2-3 links Italian sausage, removed from casing, crumbled and sauteed
• 1 medium bell pepper, sliced thinly
• 1/2 red onion, sliced thinly
• Sliced mushrooms, as many as you want

Preheat the oven to 425. Take a 10"d. round nonstick metal baking pan and butter or oil the bottom and sides.  This will ensure that your crust does not stick, will add a bit of flavor, and make for a crispier crust.  Next, spread out the pizza dough bringing it up the sides a bit.  The dough is very elastic so you will have to continually press the dough up into the sides as you add your ingredients.  Then add all the cheese (yes, the cheese goes first).  Next add the sauce.  Finally, add the all of your toppings.  Place in oven for 30-40 minutes.  It usually takes about 30 minutes in my oven.  Remove pizza from oven then remove pizza from pan (a few large forks and a big spatula help).  Place pizza on baking sheet or other cutting board, slice and enjoy.

Note:  You can change the toppings to your liking.  

Marinara Sauce

• 2-28oz cans of whole, peeled, tomatoes (I prefer San Marzano tomatoes for their fresh taste)
• Olive oil, about 1/4 cup
• 1 large yellow onion, diced
• 3 large garlic cloves, finely chopped
• 1 t. basil
• 1t. oregano
• Salt and pepper, to taste
• 1/2 t. red pepper flakes (optional)

Place tomatoes in blender and pulse until almost smooth.  In a heavy bottomed pot heat olive oil to medium high and add onions and garlic.  Saute until quite soft, about 10 minutes.  Add tomatoes, basil, and oregano.  Bring to a boil and then reduce to a simmer.  Add salt, pepper and red pepper (if using).  Let simmer for about one hour. 

Makes about six cups of sauce.  Extra sauce can be frozen and used for a variety of other foods including spaghetti, lasagna, or even in soups.