Deep Dish Florentine Pizza Recipes

SAUSAGE FLORENTINE PIZZA

Steps:

• Preparation Instructions:
• Position oven rack in center of oven and preheat to 400 degrees F.
• In a large skillet, saute sausage, mushrooms and garlic until the meat is browned.
• Drain off fat and remove excess with paper towels.
• To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste.
• Cook, stirring frequently, until hot.
• Place pizza crust on a lightly greased baking sheet.
• Bake for 5 minutes and remove from oven.
• Spread meat mixture evenly over pizza crust.
• Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly.
• Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy!
• *Always cook sausage to internal temperature of 160 degrees F

DEEP-DISH FLORENTINE PIZZA

Steps:

• For crust:
• Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
• Sprinkle with 4 teaspoons cornmeal.
• Dissolve yeast in warm water & sugar in mixing bowl.
• Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
• Mix well.
• Stir in enough additional flour to make a soft dough.
• Knead for about 5 minutes.
• Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
• Punch dough down.
• Cover.
• Let rest 10 minutes.
• Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
• For topping:
• While dough is rising, thaw spinach in microwave.
• Squeeze moisture from spinach.
• Remove meat from casing if necessary.
• Brown in a 12-inch skillet with onion & garlic.
• Drain the fat off.
• Add spinach, cook about 10 minutes more.
• Spread cheese evenly over crust.
• Arrange meat mixture over cheese.
• Top with mushrooms.
• Combine pizza sauce & water.
• Spread over toppings.
• Bake at 450 degrees for about 15 - 18 minutes.
• Sprinkle grated Parmesan cheese over pizza.
• Bake an additional 5 - 10 minutes.
• Let rest 5 - 10 minutes before cutting.

FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees.
• For the alfredo sauce.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the minced garlic and saute for a minute.
• Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
• Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
• Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
• Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
• Season with white pepper to taste.
• For the spinach topping.
• Squeeze as much of the water from the spinach as possible.
• Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
• Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
• Spread the alfredo sauce evenly over the pizza dough.
• Spread the spinach/pesto mixture over the alfredo sauce.
• Top with the remaining mozzarella cheese.
• Bake for 20 minutes or until crust is brown and cheese is bubbly.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

FABULOUS FLORENTINE PIZZA

Steps:

• Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
• When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
• After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
• Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
• While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
• Slowly add the oil and continue to blend.
• Add the parmesan cheese and blend until creamy.
• Add salt and pepper to taste.
• Set the pesto aside.
• Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
• Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
• Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
• Bake in a 430F oven for about 15 minutes.