DEEP DISH WHITE PIZZA RECIPES

POLENTA DEEP-DISH WHITE PIZZA WITH MUSHROOMS AND SAUSAGE ...

Polenta Deep-Dish White Pizza with Mushrooms and Sausage ... image

Polenta Deep-Dish White Pizza with Mushrooms and Sausage

Provided by The Rachael Ray Staff

Number Of Ingredients 17

Ingredients

1 1/2 cups fresh ricotta cheese
drained
3 cups chicken stock
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano cheese
Salt and pepper
1/8 teaspoon freshly grated nutmeg
2 tablespoons olive oil plus some for greasing pan
3/4 pound sweet Italian sausage with fennel
1/2 pound cremini mushrooms
sliced
2 tablespoons fresh thyme
chopped
2 large cloves garlic
chopped
1/2 pound fresh mozzarella
shredded

Steps:

Equipment: a 9-inch cake pan or spring form pan or a square 8x12” pan Place ricotta in a cheese cloth or fine mesh strainer and drain overnight or up to 24 hours
Bring stock to a low boil
Whisk in polenta and let it get very thick and fairly tight, 3-4 minutes
Stir in Parm and season with salt, pepper and nutmeg to taste
Cool polenta slightly to handle
Brush cake pan or baking dish with olive oil and line pan bottom and sides with polenta, forming a deep-dish crust
Preheat oven to 425°F
Heat a skillet with 2 tablespoons olive oil over medium-high heat
Add sausage; brown and crumble, and remove
Add a little more oil and brown mushrooms
Season with salt, pepper and thyme
Add garlic, stir a minute more
Top polenta pizza crust with the drained ricotta and top with half the sausage and mushrooms
Sprinkle all of the mozzarella over the mushrooms then top with remaining sausage crumbles and mushrooms again
Bake until brown and bubbly, 30 minutes

CHICAGO DEEP-DISH PIZZA | ALLRECIPES

Chicago Deep-Dish Pizza | Allrecipes image

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories Main Dishes Pizza Recipes

Total Time 2 hours 30 minutes

Prep Time 35 minutes

Cook Time 35 minutes

Yield 1 12-inch cast iron skillet

Number Of Ingredients 16

Ingredients

1?? cups warm water
2?¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1?½ teaspoons fine salt
½ cup cornmeal
3?¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

Steps:

Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Nutrition Facts : Calories 612.5 calories, CarbohydrateContent 52.6 g, CholesterolContent 74.5 mg, FatContent 32.4 g, FiberContent 3.4 g, ProteinContent 25.4 g, SaturatedFatContent 14.2 g, SodiumContent 1486.6 mg, SugarContent 4.8 g

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