Lunch Anyone?

To our Friends in Chicago, today we eat thinking of you.

I wont say this is better than what they have, but ya know...

I did it eat all.

Best part of making it myself,

I didn't have to wait for hour and a half to get it

saving $$$$

My own special Sauce is the BOMB!!

CHICAGO-STYLE DEEP DISH PIZZA

Make your own favorite pizza dough, or purchase the pre-made in your freezer department at the store. we make ours with a whole wheat recipe just as often as the store made.

Oil the sides of the spring form pan, then put a little olive oil on your fingers and press and push the dough to the edge and up the sides of the pan. The dough should be 1/8 inch throughout.

3/4 to 1 lb. sliced mozzarella cheese

1 14-oz. can of tomatoes

1 tsp. basil

1 tsp. oregano

2 cloves garlic

salt

grated Parmesan cheese

3 Tbs. olive oil

Layer the mozzarella cheese all over the bottom of the pies. Cook tomatoes, basil, oregano and garlic on the stove top. Get as much water to "cook off" to create more of a paste than a sauce. Throw it in a processor for a few seconds to smooth out the tomato chunks.

Layer Tomato Sauce over Cheese.

Add your favorite toppings, we used spinach and red peppers. We cooked these first as there is a lot of water in these veggie's that will water down your dough if it isn't taken care of.

Liberally sprinkle with grated Parmesan cheese and drizzle the olive oil on top.

pre-heat your over to 475 degree F oven. Bake for 20-25 minutes or until the top is golden and gooey and the crust is a light golden brown.