American · Dinner
Chicago Deep-Dish Pizza (Low-Calorie)
A single-serving Chicago deep-dish pizza built in a small pan with a thin cornmeal crust, lean Italian pork sausage crumbled over part-skim mozzarella, and a chunky crushed-tomato layer seasoned with oregano and garlic. Reduced cheese and a light crust keep it under 400 calories while holding the tall-edged, sauce-on-top layered format.
$3
25 minsPrep
30 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
385Calories
35.2gProtein
12.4gFat
31.8gCarbs
4.8gSugar
2.1gFiber
1198mgSodium
120mgChol
4.5gSat Fat
378mgPotassium
218mgCalcium
2.4mgIron
1mcgVitamin B12
5.8mgVitamin C
protein-rich
low-calorie
low-calorie
Instructions
1
Prep
Whisk flour, cornmeal, yeast, salt, olive oil and warm water in a bowl until a shaggy dough forms with no dry flour.
2
Knead
Turn the dough onto a surface and knead until smooth and slightly tacky but no longer sticking to your hands.
3
Proof
Cover the bowl and leave the dough 60 minutes until roughly doubled and springy.
4
Simmer
Cook crumbled pork sausage in a dry skillet over medium heat 5 minutes until no pink remains, then add garlic, crushed tomatoes and oregano and simmer 6 minutes.
5
Bake
Press dough up the sides of an oiled 6-inch pan, layer mozzarella, sausage, then sauce and parmesan, and bake at 425°F for 20 minutes until golden.
6
Plate
Rest the pizza in the pan 5 minutes, then lift onto a plate and cut into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz366g lean Italian pork sausage, casing removed
- 2.2 oz60g all-purpose flour
- 0.8 oz20g cornmeal
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp active dry yeast
- 6 tbsp90ml warm water
- 1.8 oz50g part-skim mozzarella
- 7 oz100g, a quarter of a 14.5 oz can crushed tomatoes
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parmesan
