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Chicago Style Stuffed Pizza
August 19, 2006

My son goes to college at Northwestern in the Chicago area, so when he was home for a visit, I wanted to make an authentic stuffed pizza like the ones he enjoyed so much there. This was a good recipe but we have some suggestions for improvement. We thought the pizza dough would be better without the cornmeal and prefer our traditional pizza dough recipe. Also, there was a complaint that there was not enough mozzarella cheese. My sister, who lived in Chicago for years, said, "Whatever it is, it's good," which suggested it was not quite like the Chicago stuffed pizzas she'd had. Also, I think it would be better to add the tomato sauce on during the last 5 to ten minutes of cooking so it retains the rich red color and does not look browned and dry, and it could use a sprinkle of parmesan on top. As I made the recipe, my son advised me that sliced tomatoes must be included in the filling, and that was very good. The next night, I tried it again, and this time made a sauteed fresh spinach, onion, and mushroom filling (not forgetting the sliced tomatoes), my usual pizza dough recipe, and a spaghetti sauce topping added during the last 10 minutes, more cheese, and it was given far better reviews. Hope this helps!

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