Chicago-Style Pizza (Deep Dish)

Ingredients:

• 150 g of spicy Italian sausage
• 150 g sweet Italian sausage
• 1 red onion, sliced ​​into half rings
• 1 red bell pepper, sliced ​​into rounds
• 1/2 cup tomato sauce (see recipe below)
• 1/4 cup chopped tomatoes
• Homemade or store-bought pizza dough
• Flour for working with dough
• 1 tbsp olive oil, plus a little extra for greasing the base
• 3 tbsp. l. grated parmesan
• 1/3 cup of a mixture of 4 coarsely grated cheeses (mozzarella, Parmesan, provolone, pecorino romano)

Tomato sauce:

• 1 can (800 g) of whole plum tomatoes
• 1/2 red onion, finely diced
• 4 tablespoons minced garlic
• Salt and ground black pepper
• 6 chopped fresh basil leaves
• 3 tablespoons red wine
• 1/2 cup water

Preparation:

1. Preheat oven to 260°C.
   
   Roll out the pizza dough on a lightly floured surface into a circle approximately 12 inches (30 cm) in diameter and 0.5-0.8 inches (1.5-2 cm) thick. Grease a 10-inch (25 cm) pie pan and spoon the dough into the pan, spreading it out to form a rim. Let the dough rest and rise for about 30 minutes.
2. Meanwhile, heat the oil in a large skillet. Remove the sausage casings and add the ground meat to the skillet. Cook until the sausage is browned. Add the onion and cook for about 5 minutes, until softened. Season with salt and pepper. Add the bell pepper and cook until softened, about 3-4 minutes. Remove from heat and let cool.
   
   Place the base in the oven and lightly bake it for 8-10 minutes.
3. Drizzle the crust with olive oil, brush with tomato sauce, top with 1 cup of the meat mixture, and sprinkle with grated Parmesan cheese, chopped tomatoes, and cheese. Bake in the oven until the crust is golden brown and the cheese is melted, about 5-10 minutes.
   
   Cut into triangles and serve immediately.
   
   Tomato sauce: Heat oil in a saucepan over medium heat. Add the onion and garlic and sauté for about 5-7 minutes, until the onion is translucent and soft. Season with salt and pepper to taste, then add the basil leaves, red wine, and plum tomatoes. Bring to a boil and simmer for about 20-25 minutes.
   
   Cool the sauce before using. Yield: about 3 cups.