mardi 16 août 2016

Chicago deep-dish pizza with sausage, mushrooms, and green pepper


     If deep-dish pizza wasn't actually born in Chicago, it certainly was catapulted to celebrity status right here. This is one of the most popular renditions of Chicago-style pizza, loaded with rich, gooey cheese, spicy sausage, and pungent green peppers, all topped with a tomato-mushroom sauce. If you'd rather have onions than green pepper, olives instead of mushrooms, go for it. Pizza recipes are meant to be improvised.

Makes one 14-inch deep-dish pizza, 6 wedges

  • 1 pound mild or hot italian sausage, casing removed, meat crumbled
  • 1 large green bell pepper, seeded, cut into 1- to 3-inch-wide strips, about 1¼ cups
  • 10 ounces Herkimer or white cheddar cheese, shredded, about 2½ cups
  • 1 tablespoon flour
  • ½ teaspoon each : fennel seed, dried oregano, red pepper flakes
  • ¼ teaspoon salt
  • 4 large mushrooms, trimmed, thinly sliced, about 1 cup
  • 2 cups store-bought pizza sauce 
  • One basic pizza crust dough, click here for recipe
  • 2 tablespoons olive oil, plus additional for oiling the pan
  1. Put a rack in the center of the oven ; line the oven rack with a pizza stone and preheat the oven to 425F.
  2. Oil the bottom and sides of a 14-inch deep-dish pizza pan, preferably black steel ; sprinkle the inside surface with cornmeal, set aside.
  3. Cook the sausage in an 8-inch nonstick skillet over medium-high heat, stirring occasionally, until browned, about 7 minutes ; use a slotted spoon to transfer the sausage to paper towels, than to a large mixing bowl.
  4. Add the green pepper, cheese, flour, and seasonings to the sausage ; toss until combined.
  5. Put the mushrooms and pizza sauce in a small bowl, mix well and set aside.
  6. On a floured board, roll the pizza dough into a 20-inch circle ; fold the dough into quarters and transfer it to the prepared pan.
  7. Unfold the dough and adjust it to fit the pan ; press it into the bottom and sides of the pan, then gently ease the dough up the sides until it extends above the rim.
  8. Trim away the excess leaving ½ inch of the dough ; brush the bottom and sides of the dough with the oil.
  9. Add the cheese filling in an even layer ; spread the mushroom-and-pizza sauce evenly over the top.
  10. Fold the ½-inch dough down and pinch in to form a rim ; bake until the topping is sizzling and the rim of the crust is well browned, about 22 minutes.
  11. Let it rest 10 minutes and serve warm, cut into wedges.
BON APPETIT