Chicago Deep Dish Pizza

Who doesn't love a deep-dish pizza? And since I live in Illinois here's a nod to my state, Chicago style.

Prep: 40 min. + rising    Bake: 40 min.   Makes: 12 servings

• 2 - 2 1/2 c. all-purpose flour
• 1/4 c. cornmeal
• 1 pkg. (1/4 oz.) quick-rise yeast
• 1 1/2 tsp. sugar
• 1/2 tsp. salt
• 1 c. water
• 1/3 c. olive oil

TOPPINGS

• 1/2 lb. sliced fresh mushrooms
• 4 tsp. olive oil, divided
• 1 can ( 28 oz.) diced tomatoes, well drained
• 1 can (8 oz.) tomato sauce
• 1 can (6 oz.) tomato paste
• 2 to 3 garlic cloves, minced
• 1/2 tsp. salt
• 1/4 tsp. each dried basil, oregano and pepper
• 3 c. (12 oz.) shredded part-skim mozzarella cheese, divided
• 1 lb. bulk Italian sausage, cooked and crumbled
• 1/4 c. grated Parmesan cheese
• thinly sliced fresh basil leaves, optional

1. In a large bowl, combine 1 1/2 c. flour, cornmeal, yeast, sugar and salt. In a warm saucepan, heat water and oil to 120 degrees-130 degrees. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 min.
3. In a large skillet, cook and stir mushrooms in 2 tsp. olive oil over med.-high heat until tender. In a small bowl, mix the tomatoes, tomato sauce, tomato paste and seasonings.
4. Generously grease a 13 in. x 9 in. baking pan or dish with the remaining 2 tsp. oil. Punch dough down. Roll out into a 15 in. x 11 in rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 c. mozzarella cheese.
5. Spoon half of the sauce over the cheese (save remaining sauce for other use or for dipping). Layer with the sausage, sautéed mushrooms, remaining mozzarella cheese and Parmesan cheese.
6. Cover and bake at 450 degrees for 35 min. Uncover; bake about 4-6 min. longer or until lightly browned. Sprinkle with basil if desired.