Favorite Recipes of Maverick Swaniel Harrienger











{July 7, 2013}   Chicago Deep-Dish Pizza (Cooking Light: Crave! [2013])

2 teaspoons sugar

1 package dry yeast

1 cup warm water

4 divided teaspoons extra virgin olive oil

12.38 oz/2.75 divided cups all-purpose flour

.25 cup yellow cornmeal

.5 teaspoon salt

Cooking spray

1.5 divided cups shredded part skim mozzarella cheese

2 precooked naked and chopped mild Italian sausage

1 can drained whole tomatoes

1.5 teaspoons each chopped fresh oregano and basil

2 cups thinly sliced mushrooms

.75 cup each chopped green and red bell pepper

  1. Dissolve sugar and yeast in warm water in large bowl; let stand 5 m.  Stir in 1 tablespoon olive oil.  Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Combine 11.25 oz/2.5 cups flour, cornmeal, and salt in bowl.  Stir flour mix into yeast mix until dough forms into a ball.  Turn dough out onto a lightly floured surface. Knead 5 m; add enough of remaining flour, 1 tablespoon at a time, to prevent from sticking to hands.
  2. Place dough into in large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place, free from drafts, 45 m.  Punch dough down; cover and let rest 5 m.  Roll dough into 15″ x 11″ rectangle on lightly floured surface. Place dough in 13″ x 9″ glass or ceramic baking dish coated with cooking spray; press dough up sides of dish.  Sprinkle 1 cup cheese evenly over dough.  Arrange chopped sausage evenly over cheese.
  3. Preheat oven to 400 degrees.
  4. Chop tomatoes; place in a sieve.  Stir in oregano and basil; drain tomato mix 10 m.
  5. Heat 1 teaspoon olive oil in large nonstick skillet over medium heat.  Add mushrooms; cook 5 m, stirring occasionally.  Stir in bell peppers; cook 8 m, stirring occasionally.  Arrange vegetables over sausage; spoon tomato mix evenly over vegetables and sausage.  Sprinkle evenly with .5 cup cheese.  Bake at 400 degrees F 25 m.  Cool 5 m.  Cut into 8 rectangles.  Serves 8.
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