Wednesday, March 25, 2015

Crave Wednesday: Chicago Deep Dish Pizza

You may recall that I started this "Crave" adventure with a Chicago-style deep dish pizza.  This is Cooking Light's version of the same dish.  I'm not going to lie, this one is more complicated and not quite as good.  

Honestly, I would probably like it better if it wasn't quite as labor intensive. There's a lot of steps and waiting.  I have a feeling it would work as well with prepared dough.

Despite my reservations, the rest of the family really enjoyed this.  Thatboy much preferred it to the pepperoni deep dish pizza I felt tasted like cafeteria pizza.  And the chicken sausage was mild enough for Thatkid to enjoy.
 

This pizza also makes for great leftovers - because the beauty of deep dish pizza is that one slice is really enough!


Chicago Deep-Dish Pizza (From Cooking Light)
2 tsp sugar
1 pkg dry yeast
1 cup warm water
4 tsp olive oil
2 3/4 cup flour
1/4 cup cornmeal
1/2 tsp salt
cooking spray
1 1/2 cups shredded mozzarella
2 precooked mild Italian chicken sausage, casings removed 
1 can whole tomatoes, drained
1 1/2 tsp fresh oregano, chopped
1 1/2 tsp chopped fresh basil
2 cups tinly sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped red bell pepper
  1. Dissolve sugar and yeast in 1 cup warm water in a large bowl and let stand 5 minutes.  
  2. Stir in 1 Tbsp olive oil.
  3. Combine 2 1/2 cups flour, cornmeal, and salt in bowl.  Stir flour mixture into yeast mixture until dough forms a ball
  4. Turn dough out onto a lightly floured surface.  Knead until smooth and elastic.  Add enough of the remaining flour to prevent dough from sticking to hands.
  5. Place dough in a large bowl coated in cooking spray.  Cover and let rise in a warm place for 45 minutes.  Punch down, cover, and let rest 5 minutes.
  6. Roll dough into a 15x11-inch rectangle on a lightly floured surface.  Place dough in a 13x9 inch glass dish coated with cooking spray, pressing dough up side of dish.    
  7. Sprinkle 1 cup cheese evenly over dough.
  8. Arrange chopped sausage over cheese.
  9. Preheat oven to 400.  Chop tomatoes and place in a sieve.
  10. Stir in oregano and basil and drain for 10 minutes.
  11. Heat 1 tsp olive oil in a large, nonstick skillet over medium heat.  
  12. Add mushrooms, cook 5 minutes, stirring occasionally.
  13. Stir in bell peppers and cook 8 minutes until tender, stirring occasionally.
  14. Arrange vegetables over sausage.  
  15. Spoon tomatoe mixture evenly over vegetables nad sausage.
  16. Sprinkle easily with 1/2 cup cheese.  Bake for 25 minutes.  Cut pizza into 8 rectangles.

2 comments:

  1. Oh dear... that you said that this recipe is complicated and not quite good. I always thought that the recipes at Cooking Light are the healthier sorts but clearly in this case, the original kind of pizza are sometimes better :p

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  2. More work AND not as good...I'd rather take the less good for me but tastier version!

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