Tuesday, February 9, 2010

Chicago-Style Deep Dish Pizza

We had a Super Bowl party for 2 and I made Chicago-style deep dish pizza, which is something I ate once, loved, and think about from time to time. Because I had been thinking about it a lot lately, I decided it was time to try my hand at it, and did an internet search for a recipe. The one I decided on was from allrecipes.com, though, of course I tweaked it to satisfy my own tastes. I used fresh garlic rather than the garlic powder called for. More importantly, I made a crust rather than using the frozen bread dough called for. Lastly, I made my pizza in a black cast iron skillet. It was beautiful!

I did not get a photo because of lack of light that day, plus we were really hungry. This is a leftover slice, which was my lunch the next day. It was just as delicious reheated. I'll be making this again, and next time it will be a vegetarian version--asparagus season is right around the corner.

Chicago-Style Deep Dish Pizza
1 pkg. yeast
1 tsp. sugar
1 cup warm water
2 - 2 1/2 cups bread flour
2 Tbsp. olive oil
1 tsp. salt
1 lb. bulk sausage
8 oz. shredded mozzarella cheese
8 oz. sliced fresh mushrooms
1 onion, thinly sliced
2 cloves garlic, minced
1 28 oz. can diced tomatoes, well drained
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. dried red pepper flakes
1/2 freshly grated parmesan cheese

For the crust: In a mixing bowl, dissolve the sugar and yeast in warm water. Let stand 10 minutes. Stir in the oil, salt, and enough flour to form a stiff dough, beating until smooth. Turn out onto a lightly floured surface and let it rest for 5 minutes. Roll or pat the dough into a circle, then transfer it to a lightly oiled, 10 inch deep dish pizza pan, a springform pan, or skillet.

For the filling: Crumble the sausage into a large skillet and cook, over medium heat, until evenly browned. Drain the sausage well and place onto the prepared crust. Drain excess fat from the skillet and add the mushroom and onions; cook until the onions are tender. Stir in the garlic, then the tomatoes, oregano, salt, and red pepper.

Sprinkle the mozzarella cheese over the sausage, then spread the tomato mixture over it. Top with the Parmesan cheese.

Bake the pizza in a preheated 350 degree oven for 35 minutes, until the crust is golden brown.

1 comment:

  1. Mmmmm, that looks delicious! I love leftovers for lunch. As much as I love thin-crust pizza, I can't resist a full-on Chicago-style deep dish every once in a while. Great idea to use your cast iron skillet. I like to use a dough with a bit of cornmeal, like Uno's pizza.