Chicago Deep Dish Pizza by Bella Gluten-Free

Its reversed order of stacking the ingredients and slow cooking process, makes this pizza more of a torte. The cheese melts into the dough, the sausage cooks into the cheesy crust and the sauce conceals it all.

Servings: Makes 8 servings. • Prep: 25 mins • Total: 65 mins
		Ingredients: Prepare Bella Gluten-Free Pizza, Rolls, and Focaccia Mix 1/2 lb mozzarella, thinly sliced or dairy-free cheese 1/2 lb Italian sausage, casing removed 5-6 wild mushrooms, sauteed lightly in oil 3/4 cup of your favorite tomato sauce 1/4 cup Parmesan cheese, finely grated 1 TBL fresh basil, chopped 1 TBL fresh Italian flat-leaf parsley, chopped 1 tsp fresh oregano, chopped
With Bella Gluten-Free Pizza, Rolls, and Focaccia Mix Chicago Deep Dish Pizza is back on the table.		Prep: 20 minutes
		Directions: Preheat oven to 375 degrees and lightly grease or line with parchment paper a 10” springform pan. • Mix Bella Gluten-Free Pizza, Rolls, and Focaccia Mix according to instructions. Divide dough in half and freeze or double toppings to make two pizzas. Add dough into the spring form pan pressing dough up the side of the pan to form a pie like crust. Place covered in a warm draft-free area, or uncovered in a warming oven, and let rise 20-30 minutes. • On risen dough, first add a layer of mozzarella cheese, next the raw sausage, mushrooms. then the sauce, and finally add the Parmesan cheese and fresh herbs. This reversed layering prevents the cheese from overcooking and allows the meat to cook thoroughly while baking a longer time at a lower temperature. • Bake 40-45 minutes until crust is brown and firm to touch. The center will be risen but soft to the touch. • Remove outside ring of springform pan and cut pizza into 8–12 slices. Makes one thick 10” pizza. Serves 4–6 Chef’s Notes: Use parchment paper to line the entire springform pan. It will help protect against any scratches made from the cheese or sauce sticking to the sides.