Chicago-Style Deep-Dish Pizza Bagel
From McGough's Recipes
Ingredients
- 2 poppy seed bagels, sliced in half and innards hollowed out (reserve for another use)
- 2 tablespoons olive oil
- 8 ounces hot Italian sausage, crumbled and cooked
- 8 ounces deli mozzarella, thinly sliced
- 1 cup whole San Marzano tomatoes, hand crushed and dried on paper towel
- 8 fresh basil leaves, cut into chiffonade
Directions
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. "Stuff" the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm.
