Deep Dish Pizza With Sausage Garlic And Mozzarella Recipes

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DEEP-DISH SAUSAGE PIZZA



Deep-Dish Sausage Pizza image

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

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1-3/4 to 2 cups all-purpose flour
1/4 cup vegetable oil
1 teaspoon each dried oregano, basil and marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
TOPPINGS:
4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound bulk pork sausage, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

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.

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.

SAUSAGE DEEP DISH PIZZA



Sausage Deep Dish Pizza image

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

1 loaf (1 pound) frozen bread dough, thawed
2 teaspoons cornmeal
1-3/4 cups pizza sauce
1/2 pound bulk Italian sausage, cooked and drained
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 teaspoon dried oregano
Green pepper rings

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 PIZZA RECIPE BY TASTY



Deep Dish Pizza Recipe by Tasty image

Great news: You don't have to travel to Chicago to eat doughy, cheesy deep dish pizza because now, you can make it right in your kitchen. The most time-consuming part of this recipe is making the dough, but you can prepare it up to a month in advance and freeze it for later. Bake the dough in a deep dish pan covered with homemade tomato sauce, sausage, and cheese until it's golden-brown and bubbling.

Provided by Pierce Abernathy

Categories     Dinner

Time 25m

Yield 8 servings

Number Of Ingredients 19

½ lb italian sausage
10 slices mozzarella cheese
½ cup freshly grated parmesan cheese
1 ¼ cups water, warm
2 ¼ teaspoons active dry yeast
2 teaspoons sugar
3 ¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried oregano
2 cloves garlic, chopped
1 teaspoon sugar
30 oz crushed tomato with basil, 1 can

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!

Nutrition Facts : Calories 624 calories, Carbohydrate 64 grams, Fat 28 grams, Fiber 4 grams, Protein 28 grams, Sugar 8 grams

DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA



Deep-Dish Pizza With Sausage, Garlic, and Mozzarella image

Make and share this Deep-Dish Pizza With Sausage, Garlic, and Mozzarella recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
1 chicago-style deep-dish pizza dough, at room temperature (Chicago Style Deep-Dish Pizza Dough)
1 lb mild Italian sausage or 1 lb hot Italian sausage, crumbled
1 lb mozzarella cheese, thinly sliced
2 garlic cloves, minced
3 1/2 cups chicago-style pizza sauce (Tomato Sauce for Chicago Style Pizza)
1/2 cup freshly grated parmesan cheese

Steps:

  • Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
  • Brush a 14-inch deep-dish pizza pan with ½ tablespoon olive oil.
  • Press the dough evenly to cover the bottom and 2 inches up the sides of the pan.
  • Cover the pan with plastic wrap and let the dough rise in the pan for 15-20 minutes.
  • Meanwhile, in a big skillet over medium heat, warm 1 tablespoons olive oil; swirl to coat the pan.
  • Scatter the sausage in the pan; stir/saute until the sausage is cooked through and not pink, 5 minutes; drain sausage, then transfer to paper towel lined plate.
  • Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
  • Lay half of the mozzarella slices over dough, overlapping them to cover the dough completely.
  • Scatter the cooked sausage over the top; sprinkle the garlic over the sausage.
  • Arrange the remaining cheese slices over the top.
  • Ladle tomato sauce evenly over the cheese; sprinkle with Parmesan over the sauce.
  • Place pizza in oven on the baking stone; decrease temperature to 450°.
  • Bake about 30 minutes, until crust is a deep golden brown and the cheese is golden.
  • Remove pizza from oven and place on wire rack to cool for 5-7 minutes.
  • Cut pizza into large wedges and serve.

Nutrition Facts : Calories 929.5, Fat 68, SaturatedFat 29.5, Cholesterol 167.7, Sodium 2732.9, Carbohydrate 23.8, Fiber 3.1, Sugar 12.2, Protein 53.8

DEEP-DISH PIZZA WITH SPICY SAUSAGE AND OLIVES



Deep-Dish Pizza with Spicy Sausage and Olives image

This pie is like the supreme pizza we'd get from a local pizzeria when I was a kid. Something about the thick crust makes me want all these full-flavored toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield One 9-inch deep-dish pizza

Number Of Ingredients 20

1 pound All-Purpose Pizza Dough (recipe follows)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces
2 tablespoons grated Parmesan cheese, plus more for topping
8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded)
Heaping 1/2 cup pizza sauce (recipe follows)
1/4 cup canned sliced black olives, drained
Finely chopped fresh parsley, for topping
1 1/2 teaspoons active dry yeast
1 1/2 cups warm water (about 110˚ F)
2 cups bread flour
1 3/4 cups all-purpose flour, plus more for kneading
2 teaspoons sugar
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil, plus more for the bowl
One 15-ounce can crushed tomatoes
1 grated small garlic clove
1 teaspoon olive oil
1/4 teaspoon dried oregano
Pinch of sugar, salt and pepper

Steps:

  • Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour.
  • Preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
  • Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon and let drain and cool.
  • Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella.
  • Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
  • Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
  • Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
  • Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
  • If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.
  • Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups.

ITALIAN SAUSAGE DEEP DISH PIZZA



Italian Sausage Deep Dish Pizza image

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

1 (19 ounce) package Johnsonville Mild or Hot Italian Sausage Links, casings removed
1 small green bell pepper, thinly sliced
2 tablespoons olive oil, divided
1 cup sliced mushrooms
1 (2 1/4 ounce) can sliced black olives, drained
1 tablespoon butter
4 teaspoons yellow cornmeal
2 tubes refrigerated country italian bread dough (13.2 ounces)
6 slices provolone cheese
3 cups shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 (15 ounce) can pizza sauce

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

DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE BY TASTY



Deep Dish Pizza With Sausage And Mushrooms Recipe by Tasty image

Katie and her husband recreate the dish they ate on their first date: a Chicago-style deep dish pizza inspired by Masa of Echo Park, a popular LA restaurant. The crispy cornmeal crust is the perfect vessel to hold globs of melty mozzarella cheese, sautéed mushrooms, deliciously garlicky tomato sauce, and fennel-infused sausage.

Provided by Katie Aubin

Categories     Dinner

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 ¼ cups warm water
2 teaspoons sugar
2 ¼ teaspoons active dry yeast
3 ¼ cups all purpose flour, plus more for dusting
¾ cup cornmeal
2 teaspoons kosher salt
¼ cup unsalted butter, melted and cooled
olive oil, for greasing
2 cans whole San Marzano tomatoes
2 teaspoons sugar
¼ teaspoon red pepper flakes
2 teaspoons kosher salt
2 tablespoons olive oil
4 cloves garlic, grated
¼ cup fresh basil, sliced
1 tablespoon unsalted butter
8 oz white mushroom, sliced
kosher salt, to taste
¼ teaspoon whole fennel seeds
4 oz Italian sausage
16 oz shredded low moisture mozzarella cheese
¼ cup shredded parmesan cheese

Steps:

  • Make the dough: Add the warm water and sugar to a large liquid measuring cup. Sprinkle in the yeast and let bloom for 5 minutes, until foamy.
  • In a large bowl, whisk together the flour, cornmeal, and salt. Add the yeast mixture and melted butter, and stir with a rubber spatula until a shaggy dough forms.
  • Turn the dough out onto a floured surface and knead for about 5 minutes, until the dough comes together into a soft ball and bounces back when pressed with a finger. Grease a large bowl with olive oil. Then transfer the dough to the bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, 1-2 hours.
  • Make the sauce: Pour the tomatoes into a fine-mesh sieve set over a bowl. Let the juices drain. Then use your hands to gently crush tomatoes and let any excess liquid drip into a bowl. Discard the juices. Transfer the crushed tomatoes to a medium saucepan and add the sugar, red pepper flakes, salt, olive oil, and garlic. Stir to combine. Bring to low boil over medium heat and cook for 15 minutes, until most of the liquid has evaporated. Remove the pot from the heat and stir in the basil. Set aside to cool while you prepare the rest of the toppings.
  • Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat.
  • Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown, 3-4 minutes. Transfer the fennel seeds to a cutting board and coarsely chop.
  • Add the fennel seeds to a medium bowl with the Italian sausage and mix to incorporate. Transfer the sausage to a large sheet of parchment paper. Top with another sheet of parchment and roll the sausage into a 9-inch patty.
  • Preheat the oven to 425°F (220°C).
  • . Once the dough has risen, turn out onto a lightly floured surface. Cut the dough in half. Wrap one half in plastic wrap, place in a resealable zip-top bag, and freeze for up to 1 month.
  • Generously grease a 10-inch cast iron skillet with olive oil all over the sides and bottom. Transfer the remaining dough to the pan and use your hands to press evenly against the bottom and up the sides.
  • Tear the mozzarella into pieces and evenly scatter over the dough. Top with the sautéed mushrooms, then the tomato sauce. Use the parchment to place the sausage patty on top of the sauce. Sprinkle with the Parmesan.
  • Place the skillet on a baking sheet to catch any drips. Then transfer to the oven and bake for 35-40 minutes, until the crust is lightly browned and the sausage is cooked through.
  • Let cool slightly. Then carefully remove the pizza from the skillet, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 738 calories, Carbohydrate 78 grams, Fat 33 grams, Fiber 5 grams, Protein 32 grams, Sugar 8 grams

DEEP-DISH SAUSAGE AND TOMATO PIZZA



Deep-Dish Sausage and Tomato Pizza image

Categories     Cheese     Tomato     Appetizer     Bake     Super Bowl     Sausage     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an main course

Number Of Ingredients 12

For dough
1/2 teaspoon sugar
1 cup warm water (110° - 115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups unbleached flour
1/2 cup yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl
1 pound Italian sausage, casings discarded
a 14- to 16-ounce can peeled whole tomatoes, drained and chopped
1 teaspoon dried oregano, crumbled
2 cups grated whole-milk mozzarella cheese (about 1/2 pound)

Steps:

  • Make dough:
  • In a large bowl dissolve sugar in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
  • (Alternatively, dough may be made in a food processor. Proof yeast as described above. In the food processor process yeast mixture with 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil until mixture forms a ball, adding more water, 1 teaspoon at a time, if too dry or some of remaining 1/4 cup flour, 1 tablespoon at a time, if too wet, and knead dough by processing it 15 seconds more.)
  • Put dough, prepared by either method, in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
  • While dough is rising, in a heavy skillet cook sausage over moderately high heat, breaking up lumps, until no longer pink and stir in tomatoes, oregano, and salt and pepper to taste. Transfer sausage mixture to paper towels to drain and cool.
  • Preheat oven to 500°F.
  • Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
  • Sprinkle dough with half of mozzarella and top with sausage mixture and remaining cheese. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.

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DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA
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2016-02-23 Scatter the cooked sausage over the top. Sprinkle the garlic over the sausage. Arrange the rest of the mozzarella over the top of the sausage …
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  • 1 Position an oven rack on the second-lowest level in the oven and place a baking stone, if using one, on the rack. Preheat the oven to 500°F.
  • 2 Brush a 14-inch round deep-dish pizza pan with ½ tablespoon of the olive oil. Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan. Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15 to 20 minutes.
  • 3 Meanwhile, in a large skillet over medium heat, warm the remaining 1 tablespoon olive oil and swirl to coat the plan. Scatter the sausage in the pan and sauté, stirring frequently, until the sausage is cooked through and no longer pink, about 5 minutes. Remove the pan from the heat. Using a slotted spoon, drain the sausage of all excess fat and transfer the sausage to a plate.
  • 4 To assemble the pizza, lightly press the dough up the sides of the pan if it has slid back down. Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely. Scatter the cooked sausage over the top. Sprinkle the garlic over the sausage. Arrange the rest of the mozzarella over the top of the sausage and garlic. Ladle the tomato sauce evenly over the mozzarella. Sprinkle the Parmesan over the top of the sauce.


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From pillsbury.com


DEEP DISH SAUSAGE PIZZA WITH MOZZARELLA CRUST
2021-10-25 Step 12. Combine tomatoes, garlic, sugar, Italian seasoning, and salt. Step 13. Sprinkle remaining mozzarella cheese on the dough. Step 14. Sprinkle sausage evenly over the cheese in roughly 1 teaspoon pieces. Step 15. Top sausage and cheese with tomato mixture and sprinkle Parmesan cheese over the top. Step 16.
From ninjatestkitchen.com
Servings 2
Total Time 1 hr 10 mins
Category Kid-Friendly Meals


CHICAGO-STYLE DEEP DISH PIZZA - ON TY'S PLATE
2019-03-22 How to make a Chicago-style pie. In the bowl of a stand mixer, whisk together flour, cornmeal, sugar, salt, and yeast. Pour the olive oil and water into the dry blend. Using dough hook attachments, mix on medium speed until the dough comes together. Once the dough is formed add one tablespoon of butter to the dough keeping the same speed.
From ontysplate.com


DEEP DISH PIZZA (AUTHENTIC CHICAGO STYLE!) | THE RECIPE CRITIC
2020-08-21 How to Make Deep Dish Pizza: Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of ...
From therecipecritic.com


CRUSHED PIZZA CHICAGO - THERESCIPES.INFO
Cast Iron Deep Dish Pizza Recipe (Chicago-Style ... - A Spicy Perspective trend www.aspicyperspective.com. Nov 17, 2021Make the pizza sauce: Set a medium saucepot over medium heat. Add the butter, chopped onion, and garlic. Sauté for 3-4 minutes to soften. Then add in the crushed tomatoes, Italian seasoning, sugar, and salt. Simmer for 5 minutes.
From therecipes.info


DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA RECIPE | EAT …
Deep-dish pizza with sausage, garlic, and mozzarella from Pizza: More Than 60 Recipes for Delicious Homemade Pizza by Diane Morgan and Tony Gemignani Shopping List Ingredients
From eatyourbooks.com


CHICAGO-STYLE DEEP-DISH PIZZA WITH SMOKED MOZZARELLA RECIPE
Place dough on a lightly floured surface. Flatten dough using fingertips and palm, starting from the center and working toward the edge. With hands at 10 and 2 o’clock, lift dough and rotate, moving hands around the edge, letting dough stretch to an 11-inch round.
From realsimple.com


CHICAGO DEEP DISH PIZZA RECIPE - SPICESINC.COM
Instructions: 1. Stir water, Demerara Sugar, and yeast together.Wrap tightly and allow yeast to bloom in a warm area for 10 minutes. 2. Combine Hot Italian Sausage Seasoning and ground pork and brown on the stovetop. Drain excess fat. Set aside. 3. Mix flour, Kosher Salt, and Cream of Tartar, then add dry mixture to yeast water. 4.
From spicesinc.com


DEEP DISH PIZZA EVANSTON - THERESCIPES.INFO
Best 30 Deep Dish Pizza in Evanston, IL with Reviews - YP.com best www.yellowpages.com. Pizza Caterers Restaurants 50 YEARS IN BUSINESS Website (847) 328-5400 1850 Sherman Ave Evanston, IL 60201 4. Papa John's Pizza Pizza Restaurants Take Out Restaurants 25 YEARS IN BUSINESS Website View Menu (847) 440-3152 View all 19 Locations 1743 …
From therecipes.info


CHICAGO STYLE DEEP DISH PIZZA - VINTAGE MOUNTAIN HOMESTEAD
2017-12-09 Place pans bake in draft free place for another 30 minutes for dough to rise again. To assemble pizza place all mozzarella cheese first. Next layer both types of meats; pepperoni and Italian sausage. Follow that with all the vegetables and top each pizza off with pizza sauce. Bake in the oven at 425 °F for 30 minutes.
From oneacrevintagehome.com


DEEP DISH PIZZA WITH SAUSAGE AND MUSHROOMS RECIPE
2022-03-21 Melt the butter in a medium skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Season with salt and remove the pan from the heat. Add the fennel seeds to a small dry skillet over medium heat. Toast until fragrant and starting to brown for 3 to 4 minutes.
From recipes.net


CHICAGO STYLE “REAL DEEP DISH” SAUSAGE PIZZA RECIPE
1. MAKING THE DOUGH: In a mixing bowl, dissolve sugar and salt into the lukewarm water. 2. Add yeast, corn oil, and a small amount of the flour. 3. Mix until you have a thick batter, then add the rest of the flour and continue mixing until combined. 4. Knead until the dough comes together into a smooth ball, then STOP.
From blog.pizzaovens.com


CHICAGO DEEP-DISH SAUSAGE PIZZA - RECIPES | PAMPERED CHEF …
Set aside. To assemble: Preheat oven to 500°F (260°C). Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter. Gently press the shredded parmesan cheese at the bottom & sides. Lay your rolled dough on top and using your …
From pamperedchef.ca


DEEP DISH PIZZA WITH SAUSAGE GARLIC AND MOZZARELLA
Deep dish pizza with sausage garlic and mozzarella is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make deep dish pizza with sausage garlic and mozzarella at your home.. The ingredients or substance mixture for deep dish pizza with sausage garlic and mozzarella recipe that are …
From webetutorial.com


CHICAGO-STYLE DEEP DISH PIZZA WITH SAUSAGE & PEPPERONI
2020-03-19 Heat oven. Heat oven to 400ºF. Add the dough to the pan. First, rub a 12-inch cake pan or cast-iron frying pan with the remaining olive oil then, spread out the pizza dough. Next, use your hands to push the pizza dough in the pan so that the dough reaches about 1½-inches up the side of the pan. Cook the sausage.
From cookingwithcocktailrings.com


DEEP DISH GARLIC LOVER'S PIZZA RECIPE - KUDOS KITCHEN BY RENEE
2022-02-11 In a large bowl, combine flour, sugar, yeast, garlic powder, salt, basil, and oregano. Add the warm beef stock mixture into the flour mixture and stir to just combine. Turn the dough out onto a lightly floured surface and hand knead until the dough is smooth and elastic (approximately 5 minutes).
From kudoskitchenbyrenee.com


DEEP-DISH PIZZA | RECIPES | KALAMAZOO OUTDOOR GOURMET
Prepare the dough 2 hours ahead. Combine the tomatoes, garlic and salt in a blender and puree until very smooth. Transfer to a saucepan. Reduce over medium heat, stirring frequently until thickened into a sauce. Set aside. Form the dough into a large circle, larger than the pizza pan and only 1/4 inch thick.
From kalamazoogourmet.com


SAUSAGE AND VEGETABLE DEEP-DISH PIZZA RECIPE | MYRECIPES
To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
From myrecipes.com


BEST DEEP-DISH SAUSAGE PIZZA RECIPES | FOOD NETWORK …
2017-07-18 Step 1. 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. Step 2. Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until …
From foodnetwork.ca


DEEP-DISH PIZZA WITH SAUSAGE, GARLIC, AND MOZZARELLA RECIPE
1 1/2 tablespoons olive oilccc, 1 chicago-style deep-dish pizza dough, at room temperature (Chicago Style Deep-Dish Pizza Dough)ccc, 1 lb mild Italian sausage or 1 lb hot Italian sausage, crumbledccc, 1 lb mozzarella cheese, thinly slicedccc, 2 garlic cloves, mincedccc, 3 1/2 cups chicago-style pizza sauce (Tomato Sauce for Chicago Style Pizza)ccc, 1/2 cup freshly grated …
From textcook.com


SAUSAGE AND PEPPER DEEP-DISH PIZZA - WILLIAMS-SONOMA
Top Products From Your Search. Stores. Design Services
From williams-sonoma.ca


DEEP-DISH SAUSAGE PIZZA RECIPE: HOW TO MAKE IT
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.
From preprod.tasteofhome.com


DEEP DISH PIZZA CASSEROLE – MY ROI LIST
2022-06-22 Preheat oven to 350. Brown ground beef, onion, and bell pepper. Drain well. Add pizza sauce and Italian Seasoning. Stir well. Grease a 9×13 inch pan with cooking spray. Sprinkle mozzarella over bottom of it. Spread meat mixture over the cheese. In mixing bowl, add flour, milk, eggs, oil, and salt.
From myroilist.com


DEEP DISH ITALIAN SAUSAGE PIZZA - SASSOREGALE
Deep Dish Italian Sausage Pizza Ingredients. Serves 4. Dough • 1 pkg. pre-made pizza dough Sauce • 2 cups tomato sauce • 4 tsp. olive oil • 1 tbsp. sugar • 1 tsp. kosher salt • 1 tsp. black pepper • 2 tsp. garlic powder • 1 tbsp. fresh Italian parsley, chopped • 1 tbsp. fresh basil, chopped • ½ tsp. red pepper flakes Pizza Toppings • 1 lb. buffalo mozzarella, torn or ...
From usa.sassoregale.com


DEEP-DISH SAUSAGE PIZZA RECIPE | VALERIE BERTINELLI | FOOD NETWORK
2017-03-11 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.
From mastercook.com


SAUSAGE DEEP DISH PIZZA - AVERAGE GUY GOURMET
2017-12-18 Heat oven to 400°F. . In saucepan, heat 2 tablespoons oil over medium-high heat. Add onion and garlic; cook about 4 minutes, stirring constantly, until onion is tender. Stir in tomatoes, basil, bay leaf, salt and pepper. Reduce heat to medium-low. Simmer uncovered 20 minutes, stirring occasionally. Stir in reserved tomato juice.
From averageguygourmet.com


MAKE CHICAGO STYLE ITALIAN SAUSAGE FOR PIZZA! - REAL DEEP DISH
2017-11-25 1 tsp Black Pepper. 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 Red Pepper Flakes (optional) Combine salt and spices. Mix with ground pork until well combined. Wrap and refrigerate for 2 to 24 hours.
From realdeepdish.com


BROCCOLI DEEP DISH PIZZA
Put in a large bowl, cover with plasticwrap, and let rise until triple in bulk (2-3 hours). Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a saute pan, add 2 Tbs garlic, and cook for 30 seconds (without browning). Stir in the tomato sauce and paste, simmer until thickened. Stir in basil and oregano, set aside to cool.
From recipepizza.com


DEEP DISH PIZZA WITH SAUSAGE RECIPE - CUISINART.COM
4 ounces Italian sausage, halved lengthwise ; olive oil for brushing pan ; cornmeal for dusting pan ; 1 pound prepared pizza dough, room temperature ; ¾ cup prepared pizza sauce, strained ; 6 ounces mozzarella, shredded ; 1½ tablespoons sliced fresh basil
From cuisinart.com


DEEP-DISH SAUSAGE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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 ...
From stage.tasteofhome.com


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