Uno's Cheese and Tomato Deep Dish Pizza Recipe

Chunky Tomato Sauce:
1 (28-ounce) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion
3 cloves garlic, minced
½ teaspoon salt
Fresh ground pepper to taste

Pizza:
3 tablespoons vegetable oil
16 ounces of pizza dough (at room temperature)
4 cups shredded part-skim mozzarella, divided
¾ cup chunky tomato sauce
2 tablespoons freshly grated Romano cheese
1 tablespoon dried oregano

1. To prepare sauce, combine all ingredients in a saucepan, bring to a boil, reduce heat and simmer for about 10 minutes. Let cool. For the deep-dish recipe, you will have sauce leftover.
2. To prepare pizza, preheat oven to 400F. Pour oil in a 10-inch round, deep-dish pan or springform pan. Place dough in the center of pan and work dough from the center outward, pressing to cover bottom of pan and halfway up sides. Prick with a fork.
3. Bake crust in oven for about 10 minutes. Remove from oven and allow to cool for 10 minutes.
4. Spread 2 cups cheese on crust, top with 3/4 cup tomato sauce. Sprinkle remaining 2 cups cheese, Romano cheese and oregano on top. Bake for 35 to 40 minutes, rotating the pizza every 15 minutes. The crust should be golden brown, and the cheese should be bubbling. Remove from oven, cool for 3 minutes. Remove pizza from the pan using a spatula, cut and serve. Serves 6 to 8.

Recipe by Jeanette Hurt, "Relish the American Table," June 11, 2006.

Per serving: 460 calories, 24g fat, 25g prot., 38g carbs., 2g fiber, 940mg sodium.