DEEP-DISH PIZZA WITH ITALIAN SAUSAGE AND BROCCOLI RABE
Provided by Bobby Flay
Categories main-dish
Time 2h50m
Yield 2 (9 or 10-inch) deep-dish pizzas
Number Of Ingredients 25
Steps:
- Bring a large pot of salted water to a boil, add the broccoli rabe and blanch for 2 minutes. Drain in a colander and run cold water over. Drain well again and squeeze out excess liquid.
- Heat 2 tablespoons of the oil, chili flakes and garlic in a large saute pan over medium heat and cook for 1 minute. Add the broccoli rabe, salt and pepper and cook until slightly tender, about 5 minutes.
- In a separate large saute pan, heat the remaining 2 tablespoons of oil over high heat until the oil begins to shimmer. Add the sausage links and using a wooden spoon, gently break up the meat into coarse pieces. Cook until deep golden brown. (You do not need to cook all the way because it will continue to cook in the oven.) Combine the sausage and the broccoli rabe and let cool slightly.
- Heat the oil in a medium saucepan over high heat. Add the garlic and cook for 30 seconds. Add the tomatoes and oregano, bring to a boil and cook until the mixture thickens, about 15 minutes. Stir in the basil and season with salt and pepper. Let cool slightly.
- Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment. Add the oils and mix for 30 seconds. Add the cornmeal, 3 cups of the flour and salt and beat for 5 minutes. Switch to the dough hook and mix in the remaining 2 1/2 cups of flour and knead, using the dough hook for 2 minutes. Add the butter and knead until incorporated. The dough is a very moist dough so do not add more flour unless absolutely needed.
- Place the dough in a large bowl lightly oiled with vegetable oil, cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size, about 45 minutes. Punch down the dough and allow to double in size again.
- Preheat the oven to 450 degrees F. Place 2 pizza stones into the oven to preheat as well. Generously oil 2 (9 or 10-inch) deep dish pie pans with olive oil (about 2 tablespoons for each pan).
- Divide the dough in half and press the dough out slightly on the counter top. Place the dough in the prepared pans and push out to cover the bottom and up the side of the pans. (If using the 9-inch pans, pinch a 2-inch ball off each dough to make a better fit.)
- Combine the cheese in a bowl. Place half of the cheese of the bottom of each pie crust. Divide the sausage filling over the cheese and then top with the remaining cheese, patting the cheese firmly down over the filling. Spoon some of the sauce over the top of the cheese to cover completely. Place the pans into the oven on the pizza stones and bake in the oven until golden brown, about 40 minutes. Remove from the oven and sprinkle the top with Parmesan. Let the pizza rest on a baking sheet for 5 minutes before slicing.
DEEP-DISH SAUSAGE PIZZA
Provided by Valerie Bertinelli
Categories main-dish
Time 3h15m
Yield one 10-inch deep-dish pizza
Number Of Ingredients 23
Steps:
- For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
- Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
- Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
- For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
- For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
- Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
- Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
- Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
- Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
- Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.
SAUSAGE, PEPPERS AND ONION DEEP DISH PIZZA
Provided by Molly Yeh
Time 3h50m
Yield 2 pizzas (6 to 12 servings)
Number Of Ingredients 15
Steps:
- In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
- Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
- Once the dough is ready, preheat the oven to 500 degrees F.
- Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
- Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
- Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
SAUSAGE AND PEPPERONI DEEP DISH PIZZA
I got this recipe mainly from eponinejenna5's Deep Dish Pizza, which was great. I played around with the ingredients, and here's my version.
Provided by Joellen1972
Categories Poultry
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage, onion, pepper, and garlic.
- Prepare pizza dough (you'll need a cup of hot water) and press into greased 13 x 9 pan (3 qt.) baking dish. Pizza dough should go up about 1-2 inches on the sides on the baking dish.
- Spread sausage on top of dough, followed by a layer of pepperoni.
- Cover meats with the tomatoes and tomato sauce. Finish by spreading cheese over top of it all.
- Bake at 425 for about 20 minutes.
Nutrition Facts : Calories 371.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 85.3, Sodium 1189.8, Carbohydrate 11.9, Fiber 1.9, Sugar 6.2, Protein 23.1
ITALIAN SAUSAGE DEEP DISH PIZZA
Johnsonville makes it easy to make your own authentic deep dish pizza with this fantastic recipe! If you're looking for a pizza pie feast, this dish is packed with mushrooms, green peppers, black olives and delicious mounds of mozzarella, Parmesan and provolone cheese. Add in your favorite Johnsonville Italian Sausage for that extra layer of goodness, and you're good to go!
Provided by Johnsonville Sausage
Categories Pork
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
- In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
- Remove peppers and set aside.
- In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
- Position oven rack in the lower third of the oven and preheat to 400ºF.
- Butter the bottom and sides of two 9-inch round baking pans.
- Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
- Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
- Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
- Spread ¾ cup of pizza sauce over cheese layer.
- Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
- Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
- Remove from oven and let rest for 5 minutes.
- Cut into wedges.
- Serve.
Nutrition Facts : Calories 315.4, Fat 23.1, SaturatedFat 11.9, Cholesterol 58.6, Sodium 713.7, Carbohydrate 8.4, Fiber 1.6, Sugar 1.9, Protein 18.8
HOMEMADE DEEP DISH SAUSAGE PIZZA
This came out of Quick Cooking Magazine. It is delicious. It is new to our family but will be a much repeated recipe. Kids love it too. :)
Provided by Melanie Murray
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll and stretch dough into a 9 inch circle.
- Cover with plastic wrap; let rest for 10 minutes.
- Roll and stretch the dough into a 12 in circle.
- Sprinkle corn meal into a greased 9 inch springform pan.
- Place dough in pan and press 1 inch up the sides of pan.
- Spread pizza sauce over crust.
- Top with sausage, 1 cup cheese, oregano and green pepper.
- Sprinkle with remaining cheese.
- Bake at 425 degrees for 20-25 minutes or until crust is golden brown.
- Remove to a wire rack; let stand for 5 minutes before removing sides of pan.
Nutrition Facts : Calories 258.1, Fat 19, SaturatedFat 8.3, Cholesterol 53.1, Sodium 588.4, Carbohydrate 8, Fiber 1.6, Sugar 1.6, Protein 13.3
SAUSAGE DEEP DISH PIZZA
This hearty pizza pie is sure to become a staple in your house. Frozen bread dough is pressed into a springform pan to make an easy crust, then spread with the sauce and topped with sausage, green pepper and cheese.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 slices.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll and stretch dough into a 10-in. circle. Cover with plastic wrap; let rest for 10 minutes. Roll and stretch the dough into a 12-in. circle. Grease a 10-in. cast-iron or other ovenproof skillet; sprinkle with cornmeal. Press dough onto bottom and 1 in. up sides of prepared skillet. , Spread with pizza sauce; top with sausage, 1 cup cheese, oregano and green pepper. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden brown, 20-25 minutes.
Nutrition Facts : Calories 393 calories, Fat 16g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 1007mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 4g fiber), Protein 19g protein.
DEEP-DISH SAUSAGE PIZZA
My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. -Michele Madden, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 548 calories, Fat 34g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1135mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 4g fiber), Protein 27g protein.
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