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Chicago Deep-Dish Pizza

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main-dish nut free lunch


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2 teaspoons sugar

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm water (100° to 110°)

1 tablespoon extra-virgin olive oil

12 19/50 ounces all-purpose flour (about 2 3/4 cups), divided

1/4 cup yellow cornmeal

1/2 teaspoon salt

cooking spray

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

2 precooked mild italian chicken sausages (about 6 ounces), casings removed, chopped

1 (28-ounce) can whole tomatoes, drained

1 1/2 teaspoons chopped fresh oregano

1 1/2 teaspoons chopped fresh basil

2 cups thinly sliced mushrooms (about 6 ounces)

3/4 cup chopped green bell pepper

3/4 cup chopped red bell pepper

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