Deep-Dish Sausage and Tomato Pizza

To. Die. For.

This Deep Dish Sausage and Tomato Pizza was to die for. Absolutely delicious. I'm not particularly a fan of any meat. In fact, I hadn't really planned to eat this one. When I saw it over at Vicarious Foodie, I figured the guys would love it so I tried it. I ate 3 pieces. The crust was delicious. The spicy sausage, divine. Not particularly diet friendly, but oh! So worth it!

Deep-Dish Sausage and Tomato Pizza
Recipe from Vicarious Foodie

1/2 teaspoon sugar
1 cup warm water (110 to 115 degrees F)
1 (1/4-ounce) package active dry yeast (about 2 1/2 teaspoons)
2 1/4 to 2 1/2 cups all-purpose unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil, plus more for oiling bowl
1/3 recipe Atsa Spicy Pizza Sausage

1 (14 to 16-ounce) can diced tomatoes, well drained
1 cup grated whole milk mozzarella cheese (about 1/4 pound)
1 cup grated Fontina cheese (about 1/4 pound)
2 tablespoons grated Parmesan
1/4 cup shredded fresh basil leaves, for garnish

In a large bowl, dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.

Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

While the dough is rising, prepare sausage (see recipe below). Stir in tomatoes and transfer mixture to a strainer over a bowl to drain and cool.

Preheat oven to 500 degrees F.

Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place for 15 minutes.

Sprinkle dough with half of mozzarella and fontina and top with sausage-tomato mixture and remaining cheeses. Sprinkle the top with the Parmesan and bake the pizza in the lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400 degrees and bake 5-10 minutes more, or until crust is golden brown.

Top with fresh basil, if desired, and serve immediately.