Monday, May 17, 2010

Deep Dish Pizza

In honor of this week's trip to Chicago, here is a recipe for Deep Dish Pizza

1/2 lb. sweet Italian sausage
1 green or red pepper (2 x 1/4 inch strips)
1 medium onion, thin sliced
1 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. thinly sliced pepperoni
1/4 lb. mushrooms, sliced
1 tsp. basil flakes or 1 tablespoon fresh, minced
1 tsp. oregano
1/4 tsp. pepper
1 tube refrigerated pizza crust (or you can make your own or buy some from your local pizzeria)
3/4 cup pizza sauce (or make your own, which I highly suggest)
2 tbsp. Parmesan cheese
1 pkg. (8 oz.) shredded Mozzarella
olive oil

1. Preheat oven to hot 425°F.
2. Remove casings from sausage and crumble into large heavy skillet. Brown over medium heat, stirring often until meat is no longer pink. Drain on paper towels, pouring off excess fat.
3. In the same pan, sauté peppers and onions in olive oil over medium heat for 5 minutes, stirring occasionally. Add garlic, cook 1 minute. Stir in mushrooms, pepperoni, basil, oregano and black pepper. Cook 2-3 minutes. If the mixture seems too dry, add 1-2 tablespoons water.
4. Unroll the pizza dough and place in a well seasoned 9-10 inch cast iron skillet, stretching dough slightly to fit up sides about 1 inch. Roll pointed corners under or cut off and reroll to make a small pizza.
5. ay down some olive oil on the dough, and then add the cheese as the bottom layer.
6. Then add the sausage
7. Then the vegetables
8. Spread the sauce over the top and sprinkle with Parmesan cheese.
9. Bake in preheated oven for 20-30 minutes (depends on your oven) or until edges of crust are browned and cheese is bubbly.