No Gluten, No Problem Pizza by Kelli Bronski

Author:Kelli Bronski
Language: eng
Format: epub
Publisher: The Experiment

Deep-Dish Sausage

MAKES ONE 9-INCH (23 CM) PIZZA

With layers of provolone and mozzarella cheese, Italian sausage, and marinara sauce, this is an homage to the original Chicago-style deep-dish pizza that first came onto the scene in the 1940s.

1 recipe Chicago Deep-Dish Dough (prepared while preheating the oven)

4 ounces (115 g) thinly sliced provolone

6 ounces (170 g) shredded low-moisture mozzarella

5 ounces (140 g) Italian sausage, casings removed

1¼ cups (310 g) Marinara Sauce

2 tablespoons grated Parmesan

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