DEEP DISH CAULIFLOWER PIZZA RECIPES

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DEEP-DISH SAUSAGE PIZZA RECIPE | VALERIE BERTINELLI | FOO…



Deep-Dish Sausage Pizza Recipe | Valerie Bertinelli | Foo… image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 3 hours 15 minutes

Cook Time 1 hours 10 minutes

Yield one 10-inch deep-dish pizza

Number Of Ingredients 23

1 cup lukewarm water (about 110 degrees F; see Cook's Note)
1 packet active dry yeast 
2 tablespoons sugar 
3 1/4 cups all-purpose flour, plus more as needed (see Cook's Note)
1 tablespoon kosher salt 
4 tablespoons unsalted butter, melted 
1 teaspoon extra-virgin olive oil 
1 teaspoon extra-virgin olive oil
2 tablespoons finely diced yellow onion (about 1/4 small onion) 
1 teaspoon minced garlic (about 1 large garlic clove) 
1 tablespoon tomato paste 
1/4 teaspoon dried oregano 
Pinch crushed red pepper 
1/2 teaspoon kosher salt 
One 14.5-ounce can stewed tomatoes 
2 tablespoons unsalted butter 
1 tablespoon extra-virgin olive oil
12 ounces sweet Italian sausage, casings removed
12 ounces hot Italian sausage, casings removed
2 cups freshly shredded low-moisture mozzarella (about 8 ounces) 
1 cup freshly shredded soft Asiago cheese (about 4 ounces) 
All-purpose flour, for dusting 
6 large basil leaves, torn, for garnish 

Steps:

  • For the pizza dough: Whisk together the lukewarm water, yeast and sugar in a small bowl. Let sit for 5 minutes, until the yeast begins to bubble and foam.
  • Add the flour and kosher salt to a stand mixer fitted with the dough hook and mix until just combined. With the mixer off, add the yeast mixture. Turn the mixer back on and knead, gradually increasing the speed from low to medium, until the flour and yeast are combined and the dough looks shaggy. Turn the mixer off again and add the melted butter. Mix, slowly increasing the speed to medium, until the dough holds together and the butter is completely incorporated, about 30 seconds. With the mixer on the lowest speed, knead the dough for 3 minutes. If the dough moves too high up the hook and is no longer being kneaded, turn the mixer off and push the dough back down.
  • Coat a large bowl with the olive oil. Remove the dough from the stand mixer, form into a ball and place in the greased bowl. (The dough will feel tacky when it comes out of the mixer but should come out in one piece. If necessary, knead additional flour into the dough, 1 tablespoon at a time, until the desired consistency is reached.) Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
  • For the marinara sauce: Heat the olive oil over medium heat in a medium saucepot. Add the onions and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds, until fragrant but not browned. Stir in the tomato paste, oregano, crushed red pepper and salt; cook for 30 seconds. Pour in the stewed tomatoes, breaking up any large pieces. Bring the sauce to a boil, then reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and stir in the butter. Adjust the seasoning with salt to taste. Let cool. (Makes 1 1/4 cups.)
  • For the sausage pizza: Adjust an oven rack to the middle position and preheat the oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium-high heat. When hot, add the sweet Italian sausage and hot Italian sausage and cook until browned, breaking up the sausage into small pieces. Remove to a paper-towel-lined baking sheet to drain.
  • Combine the mozzarella and Asiago in a bowl and reserve in the refrigerator.
  • Place the proofed pizza dough on a lightly-floured work surface. Dust the top of the dough with flour and roll into a 14-inch round, about 1/4-inch thick. Roll the dough onto the rolling pin and transfer to a 10-inch nonstick springform pan. As evenly as possible, unroll the dough over the springform pan and guide the dough into the pan, pressing it evenly into the bottom and working it gently all the way into the edges. Next, lift the sides of the dough up and press against the sides of the pan, making sure the dough doesn't fold over itself at any point. The dough should come 2 inches up the sides of the pan.
  • Add half of the cheese to the bottom of the crust, top with half of the sausage and then cover the sausage with the marinara sauce. Add the remaining cheese, followed by the rest of the sausage. Fold the top of the pizza dough over so that it sits evenly on top of the filling.
  • Place the pizza on a baking sheet and bake for 20 minutes. Rotate, cover with foil, and bake an additional 20 minutes. Remove the pizza from the oven when the crust is a deep golden brown and the cheese is melted. Let rest for 15 minutes before removing the sides of the springform pan. Serve with torn basil scattered over the top.

EST CAULIFLOWER PIZZA CRUST RECIPE - HOW TO MAKE ...



est Cauliflower Pizza Crust Recipe - How to Make ... image

Need low carb pizza recipes? This Cauliflower Pizza Crust from Delish.com is insane.

Provided by Lindsay Funston

Categories     low-carb    dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 10

1

large head cauliflower, roughly chopped

1

large egg

2 c.

shredded mozzarella, divided

1/2 c.

freshly grated Parmesan, divided

kosher salt

1/4 c.

marinara or pizza sauce

2

cloves garlic, minced

1 c.

grape or cherry tomatoes, halved

Torn fresh basil, for serving

Balsamic glaze, for drizzling

Steps:

  • Preheat oven to 425°. In a large skillet, bring about 1/4" water to a boil. Season with salt. Add cauliflower in one even layer and cook until crisp-tender, 3 to 4 minutes. Transfer to a clean dish towel (or paper towels) and squeeze to drain water. 
  • Add drained cauliflower to food processor and pulse until grated. Drain excess water in paper towels.
  • Transfer drained cauliflower to a large bowl and add egg, 1 cup mozzarella and 1/4 cup Parmesan, then season with salt.
  • Transfer dough to a baking sheet lined with cooking spray and pat into a crust. Bake until golden and dried out, 20 minutes.
  • Top crust with marinara, remaining mozzarella and Parm, garlic and tomatoes and bake until cheese is melted and crust is crisp, 10 minutes more.
  • Garnish with basil and drizzle with balsamic glaze.

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