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Reply
| | From:  Genie· (Original Message) | Sent: 11/29/2007 8:55 PM |
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Reply
| | | From: Genie· | Sent: 6/26/2008 3:06 AM |
Chicago "Meat-Lover's" Deep-Dish Pizza 2 1/2 to 3 cups - Your favorite marinara, pizza or spaghetti sauce 28 oz. - Pizza Dough Ball 8 2.5 oz - Italian, onion or herbed meatballs, browned 1 lb - Sweet Italian sausage, cut into 8 links, browned 8 slices - Genoa Salami 8 slices - Prosciutto or Capacola 8 slices - Bacon, cooked 8 slices - Pepperoni, large 1 medium - Red or yellow onion, sliced into 1/4" rings, raw 1 to 1 1/2 cups - White mushrooms, sliced or quartered, sauté optional 1 cup - Colossal black olives, whole or halved 1 1/2 to 2 tbsp - Fresh garlic, minced 1 tbsp - Italian seasonings: oregano, basil, sage, savory, marjoram, thyme, rosemary 1/4 cup - Parmesan cheese, fine freshly grated 2 cups - Mozzarella cheese, grated
Form the dough:
Roll out a 28 oz. ball of pizza dough into an 18" round and 3/8" thick circle. Form into a deep-dish pizza pan, allowing the edges of the dough circle to droop over the top cutting edge of the baking pan.
(Important: Fill the dough shell with the ingredients before trimming the crust edge so that the dough does not slip down into the vertical pan wall and become uneven!)
Assembling the Deep-Dish Pizza:
Pour half of the sauce into the dough shell and spread evenly over the bottom.
Arrange the meats uniformly around the bottom of the pan.
Lace the vegetables over the meats.
Sprinkle over with garlic and seasonings.
Layer the Mozzarella cheese evenly over the filling.
Top by dribbling the remaining sauce over the cheese layer, then sprinkle with the Parmesan.
Now, trim away away the excess dough drooping from the pan edge, leaving a uniform crust edge.
Baking and serving:
Bake pizza in a pre-heated oven at 300°F - 325°F on the middle rack until mixture bubbles and dough crust is medium brown, (45 to 55 minutes).
When done, let cool to set up a little while then slip from pan onto a large cutting board.
The pizza can be cut into slices or served whole in the pan as is often done.
Serves 4-8 hungry meat-lovers. | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:48 AM |
Sausage and Sage Pizza
Recipe Category: Italian
Recipe Serves: 12 Recipes Ingredients:
3 Sweet or hot Italian sausages (or a combination of both)Casing removed.
12 Inch pizza crust (from store)
5 tb Grated romano cheese
1 Heaping T Chopped fresh sage or 1 ts Dried sage
1 Heaping C Grated mozzarella cheese
Juice of 1/2 lemon
Recipe Instructions:
Preheat oven to 425 degrees. Crumble sausage meat into small pieces. Either cook in microwave briefly or saute' (3 to 5 minutes) to draw out excess fat; drain on paper towels. Sprinkle mozzarella evenly over pizza crust, then distribute sausage meat evenly over crust. Sprinkle romano cheese, then sage, evenly over meat. Bake pizza with toppings until nicely browned, about 10 minutes. Before serving, squeeze lemon juice over top of pizza. Makes one 12 inch pizza.
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:55 AM |
Sausage Apple & Mustard Pizza Recipe 1 whole wheat pizza dough
2 tablespoons spicy brown mustard
¾ pound hot italian sausages
2 tablespoons unsalted butter
4 granny smith apples
2 tablespoons olive oil
1 handful of mozzarella In a frying pan, cook sausage for 3-5 minutes over medium heat in 1 tablespoon of olive oil, stirring occasionally. Set sausage aside.
In a different pan, melt butter on medium heat and add apples to cook. Stir occasionally until translucent or about 8-10 minutes.
Form the dough into the desired shape, slather with oil and cook untopped at 415°F for 5-7 minutes. Remove from oven and spread mustard over the dough. Add sausage, apples, and top with mozzarella. Bake at 415°F for 8-10 minutes or until cheese starts to brown. Remove from the oven and let stand for 2-4 minutes before enjoying. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 7:52 PM |
| The Special Pizza
I love using mustard in pizza sauce. I tried for years to duplicate the tang
of
commercial pizzas, and finally hit upon mustard.
1 onion, chopped
2 TB olive oil
2 cans (8 oz. ea.) tomato sauce
1 can (6 oz.) can tomato paste
2 TB yellow prepared mustard
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water
Thin Pizza Crust or 2 Boboli® pizza crusts
Pepperoni, sliced
Chopped green peppers
1 can sliced mushrooms, drained
3 cups shredded Mozzarella cheese
Preheat oven to 400º F.
Sauté onion in the olive oil until tender. Add tomato sauce, paste, mustard,
seasonings and water.
Cook, stirring frequently, over low heat until thickened and blended, about
10 minutes.
Spread over the pizza crust and sprinkle toppings over. Sprinkle with cheese.
Bake at 400º F., for 15 to 25 minutes until heated through, crust is crisp,
and
cheese is melted and beginning to brown.
Yield: 8 to 10 servings.
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Reply
| | | From: Genie· | Sent: 8/5/2008 3:44 PM |
| Creamy Pepperoni Pizza
Start with Italian bread and layer on presliced pepperoni and pesto-flavored
cheese for a pizza "slice" that's ready in 10 minutes.
2 loaves (1 lb. ea.) Italian bread
2-1/2 cups ricotta cheese
6 TB bottled pesto
1/4 cup grated Parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
2 pkg. (3.5 oz. ea.) sliced pepperoni
2 cups shredded mozzarella cheese
Place one oven rack in upper third of oven, a second rack in lower third.
Heat oven to 450° F.
Halve each loaf lengthwise, then crosswise to make 8 pizza crusts.
Mix ricotta, pesto, Parmesan, salt, pepper in bowl. Spread on crusts. Top
with pepperoni,
then mozzarella. Place 4 pizzas on one baking sheet, and 4 others on second
sheet.
Bake one in upper third, other in lower third, of 450° F., oven 10 minutes,
until cheese melts.
Cool 5 minutes.
Makes: 8 servings.
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Reply
| | | From: Genie· | Sent: 8/25/2008 7:43 PM |
Uno's Deep Pan Pizza
CRUST:
1 cup Warm tap water (110-115°)
1 teaspoon Active dry yeast
3 1/2 cups Flour
1/2 cup Coarse ground cornmeal
1 teaspoon Salt
1/4 cup Vegetable oil
FILLING:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the
Casing and crumbled
1 can Whole tomatos, drained and
Coarsely crushed
2 cups Cloves, peeled and minced
3 teaspoons Dried oregano,OR
5 Fresh basil leaves, Shredded
4 tablespoons Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl and dissolve the yeast
with a fork. Add 1 cup of flour, all of the cornmeal, salt, and, and
vegetable oil. Mix well with a spoon. Continue stirring in the rest
of the flour 1/2 cup at a time, until the dough comes away from the
sides of the bowl. Flour your hands and the work surface and kneed
the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45
to 60 minutes in a warm place, until it is doubled in bulk. Punch it
down and kneed it briefly. Press it into an oiled 15-inch deep dish
pizza pan, until it comes 2 inches up the sides and is even on the
bottom of the pan. Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling. Cook the crumbled
sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatos.
When the dough has finished its second rising, lay the cheese over
the dough shell. Then distribute the sausage and garlic over the
cheese. Top with the tomatos. Sprinkle on the seasonings and Parmesan
cheese.
Bake for 15 minutes at 500 degrees. Then lower the temperature to 400
degrees and bake for 25 to 35 minutes longer. Lift up a section of
the crust from time to time with a spatula to check on its color. The
crust will be golden brown when done. Serve immediately.
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Reply
| | | From: Genie· | Sent: 9/10/2008 3:16 AM |
| Pepperoni Pizza
~~~Sauce~~~
1 onion, chopped
2 TB extra virgin olive oil
2 cans (8 oz. ea.) tomato sauce
1 can (6 oz.) tomato paste
2 TB yellow mustard
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 tsp. ground black pepper
1/2 cup water
Thin Pizza Crust or 2 Boboli® pizza crusts
~~~Toppings~<WBR>~~
Pepperoni, sliced
Chopped green peppers
Canned sliced mushrooms, drained
3 cups shredded Mozzarella cheese
Preheat oven to 400º F.
Sauté onion in the olive oil until tender. Add tomato sauce, paste, mustard,
seasonings and water.
Cook, stirring frequently, over low heat until thickened and blended, about
10 minutes.
Spread sauce over the pizza crust and sprinkle toppings over. Sprinkle with
cheese.
Bake in a preheated 400º F., for 15-25 minutes until heated through, crust is
crisp, and cheese is
melted and beginning to brown.
Makes: 8-10 servings.
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