HOT STUFF PIZZA RECIPES

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CHICAGO STYLE STUFFED PIZZA RECIPE | ALLRECIPES



Chicago Style Stuffed Pizza Recipe | Allrecipes image

For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

Provided by Mark

Categories     Main Dishes    Pizza Recipes

Total Time 1 hours 50 minutes

Prep Time 1 hours 0 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 17

2 teaspoons white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
3 cups unbleached all-purpose flour, divided
½ cup warm water (110 degrees F/45 degrees C)
½ cup yellow cornmeal
1?½ teaspoons salt
2 tablespoons olive oil
¼ pound spicy Italian sausage - browned, drained and crumbled
9 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese
? cup diced pepperoni
¼ cup chopped onion
? cup chopped green bell pepper
1 teaspoon dried oregano
3 cloves garlic, sliced
½ cup tomato sauce

Steps:

  • To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
  • Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
  • Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
  • Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
  • Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

Nutrition Facts : Calories 702.9 calories, CarbohydrateContent 75.8 g, CholesterolContent 70.2 mg, FatContent 30 g, FiberContent 3.4 g, ProteinContent 30.5 g, SaturatedFatContent 11.8 g, SodiumContent 1646.2 mg, SugarContent 5 g

STUFFED PIZZA RECIPE | COOKING CHANNEL



Stuffed Pizza Recipe | Cooking Channel image

Papa Del at the University of Illinois brings new meaning to the term "pizza pie." They make a stuffed pizza, similar to a Chicago-style deep dish pizza, filled with cheese and assorted toppings. The difference is the pizza is then covered with a layer of pizza dough and red sauce, making for a true pizza pie.

Provided by Cooking Channel

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield One 9-inch stuffed pizza, 4 to 6 servings

Number Of Ingredients 17

6 tablespoons plus 1 1/2 teaspoons extra-virgin olive oil
1 small yellow onion, 1/4-inch dice
4 cloves garlic, minced
1/2 teaspoon sugar
2 large sprigs fresh oregano
One 28-ounce can crushed tomatoes
Crushed red pepper flakes
Kosher salt and freshly ground black pepper  
Kosher salt and freshly ground black pepper
8 ounces hot Italian sausage links (about 3), casing removed
8 ounces sweet Italian sausage links (about 3), casing removed
2 tablespoons unsalted butter, softened
All-purpose flour, for dusting
2 pounds fresh pizza dough, at room temperature
2 cups shredded whole milk low-moisture mozzarella
1 cup shredded sharp Cheddar
1/2 teaspoon dried Italian seasoning

Steps:

  • Heat 4 tablespoons of the olive oil in a medium saucepan over medium heat. Add the onions and cook until softened, stirring occasionally, 8 to 10 minutes. Add the garlic and cook until softened, stirring occasionally, 3 to 4 minutes. Add the sugar, oregano, tomatoes and red pepper flakes. Stir to combine and season liberally with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer. Simmer, covered, for 30 minutes. Discard the oregano and season additionally with salt and pepper if needed. Cover with a lid and reserve. Preheat the oven to 400 degrees F with a rack on the bottom shelf. 
  • Heat a skillet over medium-high heat with 2 tablespoons of the olive oil. Add the sausages and cook until lightly browned, using the back of a wooden spoon to break up the meat, 4 to 6 minutes. Remove the cooked sausage to a paper-towel-lined plate to absorb any excess oil. Reserve. 
  • Grease the inside of a 9-inch nonstick cake pan with the butter. On a lightly floured flat surface, stretch or roll 1 1/2 pounds of the pizza dough into a 1/4-inch-thick round. The round should be slightly larger than the pan. Place the round into the pan and use your fingers to lightly press the dough into the edges of the pan while also stretching the dough up the sides of the pan so that there is a slight overhang. Evenly lay the cooked sausage onto the dough, then top with the mozzarella and Cheddar. Stretch or roll the remaining pizza dough into a thin round that is just slightly larger than the pan. Cover the top of the pan with the pizza dough. Crimp and cut the edges like you would a pie. Use a sharp paring knife to cut 6 to 8 slits on top of the pizza. This is very important or your pizza might explode! Cover the top of the pizza with 1 cup of marinara sauce, leaving a 1/2-inch border. Sprinkle with the Italian seasoning and brush the remaining 1 1/2 teaspoons olive oil on the edges of the crust. 
  • Place the pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and the cheese is melted, 50 to 55 minutes. A good way to check if the cheese is melted is to put a cake tester into the middle of the pizza and then put the cake tester on your wrist. If the cake tester is hot, the cheese is also hot (and melted!). Remove from the oven and rest for 15 minutes. To serve, rewarm the marinara over low heat, adding 1/2 cup water to thin the sauce slightly. Serve with the hot stuffed pizza.

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