Chicago Pizza Sausage Recipes

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DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

Provided by Valerie Bertinelli

Categories     main-dish

Time 3h15m

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast
2 tablespoons sugar
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt
4 tablespoons unsalted butter, melted
1 teaspoon extra-virgin olive oil
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion)
1 teaspoon minced garlic (about 1 large garlic clove)
1 tablespoon tomato paste
1/4 teaspoon dried oregano
Pinch crushed red pepper
1/2 teaspoon kosher salt
One 14.5-ounce can stewed tomatoes
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces)
1 cup freshly shredded soft Asiago cheese (about 4 ounces)
All-purpose flour, for dusting
6 large basil leaves, torn, for garnish

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.

HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE



Homemade Bulk Italian Sausage, Chicago Style image

After having lived in Chicago for over 25 years, I crave Italian sausage and of course it is not available in Denmark, so I have adapted this recipe from one I found on grouprecipes.com. This is excellent to use on deep dish Chicago style pizzas and it also freezes well.

Provided by Dan-Amer 1

Categories     Pork

Time 15m

Yield 3 pizzas, 3 serving(s)

Number Of Ingredients 11

1 1/2 teaspoons salt
3 1/2 teaspoons paprika
2/3 teaspoon garlic powder
2/3 teaspoon fennel seed
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
1/2 teaspoon sage
1/2 teaspoon basil
1/2 teaspoon thyme
1 lb ground lean pork

Steps:

  • Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
  • With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
  • Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
  • When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.

Nutrition Facts : Calories 412.8, Fat 32.6, SaturatedFat 12, Cholesterol 109.1, Sodium 1250.4, Carbohydrate 2.9, Fiber 1.5, Sugar 0.3, Protein 26.2

CHICAGO-STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA RECIPE



Chicago-Style Italian Sausage And Pepper Deep Dish Pizza Recipe image

Make our Chicago-Style Italian Sausage And Pepper Deep Dish Pizza Recipe at home tonight for your family. With our Secret Restaurant Recipe your Deep Dish Pizza will taste just like those you get from Giordano's, Pizzeria Uno's, Lou Malnati's, Gino's, Rosati's and many other famous Chicago Culinary Landmarks.

Provided by Mark

Categories     Kid Favorite     Main Course     Party Recipe

Time 1h30m

Number Of Ingredients 10

1 tablespoon Olive Oil
2 cups thinly sliced Yellow Onions
Salt (to taste)
Freshly ground Black Pepper (to taste)
2 cups seeded and thinly sliced Green Bell Peppers
1/2 pound Italian Sausage Links (cut into 1/2-inch pieces)
1 recipe Basic Pizza Dough (Recipe Below)
6 ounces grated Mozzarella Cheese
1 cup Tomato Sauce
1 tablespoon Dried oregano

Steps:

  • Make dough using the Basic Pizza Dough recipe below.

CHICAGO-STYLE PAN PIZZA



Chicago-Style Pan Pizza image

This is the best Chicago-style pizza that I have ever had. Make sure that you use the Parmesan in hard triangle form. It tastes so much better when you grate it yourself.

Provided by JAIME5025

Categories     Main Dish Recipes     Pizza Recipes

Time 1h5m

Yield 6

Number Of Ingredients 12

1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage
2 cups shredded mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons olive oil
1 (28 ounce) can diced tomatoes, drained
¾ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon fennel seed
¼ teaspoon garlic powder
½ cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
  • Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
  • Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
  • Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Nutrition Facts : Calories 578.2 calories, Carbohydrate 46.8 g, Cholesterol 61.2 mg, Fat 27.4 g, Fiber 4.9 g, Protein 32.3 g, SaturatedFat 10.5 g, Sodium 1815.9 mg, Sugar 8.4 g

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage and Pepper Deep Dish Pizza image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h20m

Yield 2 (12-inch) pizzas

Number Of Ingredients 17

1 recipe basic pizza dough, recipe follows
3 tablespoons olive oil
4 cups thinly sliced yellow onions
Salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 pound Italian sausage, crumbled
1/2-pound provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2-pound mozzarella, sliced
1 package active dry yeast
2 teaspoons sugar
1 cup warm water (110 degrees F)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 teaspoons salt
Olive oil

Steps:

  • Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
  • Preheat the oven to 400 degrees F.
  • In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
  • In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
  • Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
  • Remove the pizza from the oven and cut into individual servings.
  • In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

CHICAGO DEEP-DISH PIZZA



Chicago Deep-Dish Pizza image

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

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.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g

CHICAGO-STYLE DEEP-DISH SAUSAGE PIZZA



Chicago-Style Deep-Dish Sausage Pizza image

Crumbled sausage, chopped onions, diced tomatoes, oregano-this Chicago-style deep-dish pizza's got it all. And you can make it from scratch. Here's how.

Provided by My Food and Family

Categories     Pizza

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 pkg. active dry yeast
3/4 cup warm water (108°F)
2 cups flour
1/4 cup oil
1/2 tsp. salt
1/3 cup KRAFT Grated Parmesan Cheese, divided
3/4 lb. Italian sausage, crumbled
1/4 cup chopped onion s
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1-1/2 pkg. (7 oz. each) KRAFT Slim Cut Mozzarella Cheese Slice s

Steps:

  • Heat oven to 425°F.
  • Dissolve yeast in warm water; let stand 5 min. Add flour, oil and salt; stir until mixture forms ball. Place on lightly floured surface; knead until smooth and no longer sticky. Sprinkle 2 Tbsp. Parmesan onto bottom of 12-inch deep-dish pizza pan sprayed with cooking spray. Press dough onto bottom and 1 inch up side of prepared pan.
  • Brown sausage in large skillet; drain. Add onions; cook and stir 5 min. or until tender. Drain. Stir in tomatoes, tomato paste and oregano; simmer 15 min., stirring occasionally.
  • Place half the mozzarella on bottom of crust; cover with half the meat sauce. Repeat layers. Sprinkle with remaining Parmesan.
  • Bake 30 min. or until crust is golden brown. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 430, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 40 mg, Sodium 990 mg, Carbohydrate 34 g, Fiber 3 g, Sugar 4 g, Protein 21 g

CHICAGO DEEP-DISH SAUSAGE PIZZA



Chicago Deep-Dish Sausage Pizza image

Chicago-style deep-dish pizza ready to eat in 45 minutes? You bet! Thanks to a thick Pillsbury™ pizza crust, copious amounts of cheese and classic toppings like Italian sausage, bell peppers, mushrooms and olives, this loaded pizza is over-the-top in every way-save the time it takes to make it.

Provided by Pillsbury Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 9

1 lb bulk Italian pork sausage
1/2 cup chopped green bell pepper
1 cup sliced fresh mushrooms
1 can (8 oz) pizza sauce
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 1/2 cups shredded mozzarella cheese (6 oz)
2 medium plum (Roma) tomatoes, chopped
1/4 cup sliced ripe olives, if desired
2 tablespoons chopped green onions (2 medium)

Steps:

  • Heat oven to 400°F. Spray 9-inch square pan with cooking spray. Heat 10-inch nonstick skillet over medium-high heat. Cook sausage and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Stir in mushrooms and pizza sauce. Keep warm over low heat.
  • Unroll dough in pan. Press in bottom and up side of pan, folding edge under to form crust. Sprinkle 1/2 cup of the cheese evenly in bottom of crust. Spoon hot sausage mixture over cheese. Top with remaining 1 cup cheese, the tomatoes and olives.
  • Bake 15 to 20 minutes or until crust is golden brown. Sprinkle with onions. Let stand 5 minutes. To serve, cut pizza into wedges with serrated knife.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 45 mg, Fiber 1 g, Protein 21 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 7 g, TransFat 0 g

CHICAGO STYLE DEEP DISH SAUSAGE PIZZA - REAL DEEP DISH



Chicago Style Deep Dish Sausage Pizza - Real Deep Dish image

READ THIS FIRST: This recipe should help you achieve the best deep-dish pizza you will ever bake at home. Instructions are for making a 12" deep dish pizza. Please take the time to read through the entire recipe before you start. Also, it will help greatly if you have the following baking equipment: 1 round deep-dish pizza/cake pan - 12" diameter by 2" in height, 1 Pizza Stone (optional, but recommended - place on bottom oven rack), Fine mesh Strainer and Bowl (for draining excess liquid from tomatoes), Large Spoon or Ladle (for spreading tomato sauce.), Sturdy mixing spoon, Stainless Steel/Plastic Bowl, and food service gloves (for kneading - optional), a wide roll of heavy duty aluminum foil, Pan Gripper and/or Pot Holders, Serving/Cutting Spatula, Extra bowl, cooking spray, plastic wrap, and a warm place (for rising dough). For a more detailed recipe with conversions for other pan sizes, & info on other styles of Chicago Pizza, Check out RealDeepDish.com

Provided by Edward Heller

Categories     Pork

Time 2h53m

Yield 1 Deep Dish Pizza, 6 serving(s)

Number Of Ingredients 11

3/4 cup water, lukewarm 110 degrees F
1/4 teaspoon granulated sugar
1/4 teaspoon sea salt or 1/4 teaspoon table salt
1/2 teaspoon active dry yeast
1/4 cup corn oil
2 1/4 cups all-purpose flour
nonstick cooking spray (for greasing your pan)
12 ounces mozzarella cheese, sliced (low moisture, approximately 15 slices)
3/4 lb Italian sausage, raw
16 ounces crushed tomatoes, lightly drained
1/8 cup romano cheese, grated or 1/8 cup parmesan cheese

Steps:

  • MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water.
  • Add yeast, corn oil, and a small amount of the flour.
  • Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined.
  • Knead until the dough comes together into a smooth ball, then STOP. DON'T OVER-KNEAD. Total mixing/kneading time should be no more than 2 - 3 minutes (This step can also be done in a mixer with a dough hook in 1 - 2 minutes. If it looks smooth, but doesn't form a ball, just take it off the hook and form into a ball).
  • Place the dough in a bowl (or keep it in your mixing bowl), lightly oil/spray the dough ball.
  • Cover the bowl with plastic wrap and place in a warm place. Let the dough rise for 1 to 2 hours (or until dough has doubled).
  • After the rise, you can use the dough immediately OR punch down the dough and let it rise again until you're ready to use the dough OR place it into a plastic zip-top bag and into the refrigerator for 6 to 24 hours.
  • ASSEMBLING YOUR PIZZA AND BAKING: Place a pizza stone in the bottom rack of your oven and place a sheet of heavy duty aluminum foil across the top rack. Preheat your oven to 500 degrees (F). It should take about 40 minutes to an hour to preheat your stone, so you may want to do this while your dough is rising. If you refrigerated your dough, take it out of the fridge while your oven is preheating.
  • Using a fine mesh strainer over a bowl, drain any excess liquid from your tomatoes, if necessary.
  • Lightly grease the bottom (not the sides) of your pan with oil or high-heat cooking spray.
  • Press out the dough in the pan from center to the edge, as flat and even as possible. Pinch up the sides into a paper-thin lip about 1 to 1-1/2 inches high.
  • Lightly press sliced mozzarella cheese into the dough, overlapping the slices until the entire bottom is covered (If making an all-cheese pizza, you can add extra cheese if you want, then skip to the part where you add the tomatoes).
  • Add the Italian sausage: For traditional patty, add small bits of sausage on top of the cheese, connecting the bits together into a loose web, until the entire bottom is covered.
  • Add any other ingredient that you want to protect from burning.
  • THE PART WHERE YOU ADD THE TOMATOES: With a large spoon or ladle, top the pizza with the crushed tomatoes, spreading the sauce from the center out to the edge until the other ingredients are completely covered with sauce. You should need between 14 and 16 oz of tomatoes.
  • Sprinkle grated Romano (and/or Parmesan) Cheese over the top of the sauce.
  • Turn oven down to 450 and place the pizza pan directly on top of the pizza stone on the lower rack.
  • Bake for approximately 35 minutes. If your crust or toppings start to char on top, place a loose sheet of aluminum foil over the top of the pizza for the remaining baking time.
  • Remove from oven, let pizza rest for 5 minutes, then cut & serve on a real plate with a knife & fork.

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA



Chicago Style Italian Sausage And Pepper Deep Dish Pizza image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 1

Number Of Ingredients 11

1 lb Italian sausage links cut
Black Pepper freshly ground
4 c green bell Thinly sliced
; pieces
1 Recipe Basic Pizza Dough
2 c Tomato sauce
2 tb olive oil
4 c yellow onions Thinly sliced
Salt
12 oz mozzarella cheese Grated
2 tb Dried Oregano

Steps:

  • Preheat the oven to 400 degrees F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the peppers. Season with salt and pepper. Continue to saute for 3 minutes. Remove from the heat and set aside. In a large saute pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels. Divide the dough in half and roll into a 14-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Sprinkle each pizza with 6 ounces of the grated cheese. Spoon 1/2 of the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Spread 1 cup of the tomato sauce over the top of each pizza. Sprinkle each pizza with 1 tablespoon of oregano. Bake the pizzas for 25 to 30 minutes or until golden brown. Remove the pizza from the oven and cut into individual servings. Yield: 2 (12-inch) pizzas Recipe courtesy of Emeril Lagasse, 1999 Per serving: 1984 Calories (kcal); 171g Total Fat; (76% calories from fat); 72g Protein; 44g Carbohydrate; 345mg Cholesterol; 6285mg Sodium Food Exchanges: 1/2 Grain(Starch); 9 Lean Meat; 6 Vegetable; 0 Fruit; 28 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C44 Converted by MM_Buster v2.0n.

Nutrition Facts : Calories 3648 calories, Fat 209.78474 g, Carbohydrate 278.17379 g, Cholesterol 558.208 mg, Fiber 74.4825005245209 g, Protein 203.75287 g, SaturatedFat 87.471548 g, ServingSize 1 1 Serving (5059g), Sodium 23395.653 mg, Sugar 203.691289475479 g, TransFat 12.983758 g

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Estimated Reading Time 7 mins


BAKED CHICAGO STYLE SAUSAGE PIZZA RECIPE | TRAEGER GRILLS
Baked Chicago Style Sausage Pizza. Print. Prep Time 20 Minutes. Cook Time 40 Minutes. Effort. Pellets Apple. This pizza is loaded with saucy flavor. Homemade dough, aromatic tomato sauce and cheesy layers of sausage all come together to create some deep-dish deliciousness. Ingredients. How many people are you serving? 4. Units of Measurement: Imperial. Metric. …
From traeger.com
Category Pizza


ITALIAN SAUSAGE (CHICAGO STYLE): MAKING FROM SCRATCH, NEED ...
2004-12-10 I want to make "Chicago style" Italian sausage that I can put on pizza. I no longer live in Chicagoland, but I think the pizza sausage there is the best. I cannot source decent sausage at any of the supermarkets here in NC, so I want to …
From chowhound.com
User Interaction Count 5
Estimated Reading Time 50 secs


CHICAGO STYLE ITALIAN SAUSAGE PIZZA | HY-VEE
Step 1. Melt 1/4 cup butter; set aside; cool. Whisk together flour, cornmeal, sugar, yeast, and salt in a large mixing bowl. Add melted butter and warm water. Beat with an electric mixer, fitted with a dough hook, on low for 5 to 7 minutes or until smooth and elastic. Step 2.
From hy-vee.com
4.8/5 (6)
Calories 380 per serving


MAKE CHICAGO STYLE ITALIAN SAUSAGE FOR PIZZA! - REAL DEEP DISH
2017-11-25 1/2 tsp Oregano (optional) You can also add other herbs, like Marjoram, Parsley, and Basil. 1/4 tsp Crushed Red Pepper Flakes (optional) Combine salt and spices. Mix with ground pork until well combined. Wrap and refrigerate for 2 to 24 hours. Italian Sausage Recipe – from Page 2 of the RDD Thin Crust Pizza Recipe.
From realdeepdish.com
Reviews 9
Estimated Reading Time 40 secs


BEST CHICAGO DEEP DISH STYLE PIZZA RECIPES
2020-05-14 This post is here to give you the best Chicago-style Pizza Recipes out there. For most New Yorkers or people who did not grow up in Chicago, deep-dish pizzas are often seen as unusual and sometimes treated as another dish and not actually a pizza. Of course, we cannot blame those people from thinking that way since they have associated a great and authentic …
From countertoppizzaoven.com
Estimated Reading Time 8 mins


CHICAGO THIN CRUST PIZZA (COOKSCOUNTRY) - ELKE'Z RECIPEZ
2018-09-07 Sprinkle 1 1/2 c mozzarella evenly over sausage to edge of pie. Sprinkle 1/4 t oregano over top. Carefully slide pizza onto baking stone and bake until cheese is well browned and edges of pizza are crisp and dark, 10 – 14 min. Slide pizza peel underneath pizza and remove pizza from oven. Slide pizza onto cutting board and let cool for 5 min ...
From elkezrecipes.wordpress.com
Estimated Reading Time 8 mins


PIZZA WITH SAUSAGE RECIPE - EASY RECIPES
Sausage and Kale Pesto Pizza Recipe. Switch things up for family pizza night and enjoy a healthy pesto based option. Instead of the usual tomato sauce, this tasty deep-dish pizza is topped with a vibrant green pesto made with fresh basil and kale. This deep-dish pizza is made in your favorite cast-iron skillet. Good pizza sausage is hard to find, especially for those of us …
From recipegoulash.com


SAUSAGE AND PEPPERONI CHICAGO STYLE PIZZA RECIPES
chicago-style deep dish pizza with italian sausage recipe 2021-03-29 · Chicago-style deep dish pizza is not your everyday pizza fare. This thick pie with buttery, crisp crust is filled to the max with oozy cheese and crumbled sausage and then topped with a slightly sweet and spicy tomato sauce and even more cheese.
From tfrecipes.com


ITALIAN SAUSAGE - STELLA CULINARY
A great recipe for loose Italian sausage, used in my Chicago style deep dish pizza. This Italian sausage also makes a great pizza topping for other styles of pizza as well including New York, Sicilian, and Neapolitan. If using for pizzas other than Chicago, crumble and cook in a pan first, draining any liquid and fat before using. This Italian sausage is also great in tomato sauce, or …
From stellaculinary.com


LIST OF SAUSAGE RECIPES? - CHICAGO STYLE - PIZZA MAKING FORUM
2021-12-30 Pizza Sausage Recipes Garvey's Pizza Factory Sausage (2 lbs): http ... I have an italian sausage recipe that is on page 2 of my Chicago thin crust pizza recipe on RDD. This is the recipe. It's pretty standard, though the amounts of seasonings are definitely adjustable to taste: p.s. - feel free to take screen shots from any recipe PDF that I have up on …
From pizzamaking.com


CHICAGO PIZZA SAUSAGE RECIPE - ALL INFORMATION ABOUT ...
Make Chicago Style Italian Sausage for Pizza! - Real Deep Dish tip www.realdeepdish.com. 1/2 tsp Oregano (optional) You can also add other herbs, like Marjoram, Parsley, and Basil. 1/4 tsp Crushed Red Pepper Flakes (optional) Combine salt and spices.
From therecipes.info


CHICAGO STYLE ITALIAN SAUSAGE....WHAT'S THE SECRET ...
2015-08-11 What makes Chicago style Italian sausage so different than any other? I've tried duplicating that incredible flavor, but have never been able to come close to it. I've read dozens of recipes online, and some promise to be authentic Chicago style, but none really delivered. I've kept it simple, with salt, fennel, garlic pepper, paprika, red pepper flakes. I've done some with …
From smokingmeatforums.com


CHICAGO SAUSAGE PIZZA - HOME COOKING - CHOWHOUND
2009-03-16 DKM's dough is okay; I prefer a malnati's style dough (which is low water, and much higher fat. 100% all purpose flour, 45% water, 23% oil (1 part olive to 9 parts corn or canola), 1% cream of tartar, 0.5% IDY. put liquids in mixer, add tarter and yeast, add flower, mix lightly. refridgerate for 24 to 48 hours).
From chowhound.com


HOMEMADE ITALIAN SAUSAGE RECIPE CHICAGO STYLE – GO FOOD RECIPE
2022-02-14 Homemade italian sausage recipe chicago style. This italian sausage also makes a great pizza topping for other styles of pizza as well including new york, sicilian, and neapolitan. Homemade italian sausage is extremely easy to make and allows you to adjust spices to to the level that is perfect for your taste preferences. Italian beef sandwiches are a staple in our …
From gofoodrecipe.com


CHICAGO DEEP-DISH SAUSAGE PIZZA RECIPE - FOOD NEWS
Perhaps the most famous of all Chicago style pizzas, the deep dish pizza has solidified the Chicago pizza as a food of legend. 1 pound spicy Italian sausage, removed from casing 4 ounces firm, low-moisture mozzarella 3 to 4 cups very thick pizza sauce (I made a double batch) 2 ounces (about 1 cup very finely grated) Parmigiano-Reggiano cheese
From foodnewsnews.com


HOW TO MAKE SAUSAGE FOR PIZZA TOPPINGS | PREMIO
Chicago deep-dish pizza: If you love an ooey-gooey deep-dish pizza, you have to try this cheesy Chicago-style recipe. The homemade pan pizza dough topped with sweet Italian sausage, San Marzano tomatoes and three types of cheeses is so delicious, you might just consider packing up and moving to Chi-Town!
From premiofoods.com


CHICAGO STYLE SAUSAGE RECIPE - ALL INFORMATION ABOUT ...
Make Chicago Style Italian Sausage for Pizza! - Real Deep Dish tip www.realdeepdish.com. 1 tsp Sugar (optional, but recommended) 1/2 tsp Oregano (optional) You can also add other herbs, like Marjoram, Parsley, and Basil. 1/4 tsp Crushed …
From therecipes.info


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