Chicago Deep-Dish Pizza - cooking recipe

Ingredients

1 (1 lb.) frozen white bread dough, thawed
1 lb. Italian sausage
1/4 c. chopped onion
2 tsp. dried oregano
2 (6 oz.) pkg. 100% natural Kraft low moisture part-skim Mozzarella cheese slices
Kraft grated Parmesan cheese
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste

Preparation

On lightly floured surface, allow dough to stand, covered, at room temperature for 1 hour or until doubled in volume.
Remove sausage from casing.
Brown meat; drain.
Add onions and cook until tender.
Stir in tomatoes, tomato paste and oregano; simmer 15 minutes.
Roll out dough to 15 x 11-inch rectangle; press onto bottom and 1-inch up sides of greased 13 x 9-inch pan.
Cover with half of Mozzarella cheese and meat sauce.
Sprinkle with Parmesan cheese.
Bake at 425\u00b0 for 20 minutes.
Let stand 15 minutes before serving.
Makes 8 servings.