CHICAGO PIZZA CORNMEAL CRUST RECIPES

From FoodTv, one of the Malnati brother's gives this recipe. I use it for both deep dish and thin crust pizza. Makes a lot. I make the recipe, split into 4 pieces, freeze three then use one. The cornmeal makes it special and it is very very close to a real Lou Malnati's pizza. Sometimes I put the cornmeal on the bottom of the pan before putting in the dough, sometimes I mix it right into the dough. * I just noticed a 1 star review, the only review, complaining there was no corneal in the recipe written by someone who must not have read the last ingredient in the recipe...cornmeal. Please don't let the one star review stop you from trying this pizza crust.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 pizzas, 4 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 976.1, FatContent 16.1, SaturatedFatContent 2.3, CholesterolContent 0, SodiumContent 1395.5, CarbohydrateContent 179.4, FiberContent 6.9, SugarContent 0.7, ProteinContent 24.4

Menu Description: "Smoked chicken, black beans, corn, jalapeno Jack cheese, red peppers and spinach wrapped inside a crispy flour tortilla. We serve it with our avocado-ranch dipping sauce." Chili's was the first chain to popularize the Southwestern-style eggroll, but as with any successful menu item, clones have been popping up on other major chains' appetizer menus over the past several years. Even though it's more like a small chimichanga than an eggroll, this appetizer is a fabulous creation with monster flavor. A flour tortilla is stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, Monterey Jack cheese and spices; then it's deep-fried. Slice the fried rolls diagonally, dunk the wedges into a creamy avocado ranch sauce, and you've done your taste buds a solid. Make these several hours before you plan to serve them so that they can freeze before frying (it's a great dish to make a day ahead of a party or event). This freezing step will help the outside fry to a golden brown, but the eggrolls will stay folded, and oil won't seep in. Assembling the eggrolls takes a little time, so if you like these, I suggest making a double batch. Since you'll be freezing them, you'll have extra on hand in the freezer ready to cook with just a little additional effort. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 4 hours 20 minutes0S

Prep Time 2 hours 10 minutes0S

Cook Time 2 hours 10 minutes0S

• Ingredients

Nutrition Facts : Calories 810 calories