PAN PIZZA CHICAGO RECIPES

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CHICAGO PIZZA POT PIE RECIPE | JEFF MAURO | FOOD NETWORK



Chicago Pizza Pot Pie Recipe | Jeff Mauro | Food Network image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 2 hours 10 minutes

Cook Time 45 minutes

Yield 4 pizzas

Number Of Ingredients 13

One 8- to 10-ounce stick pepperoni, casing removed, cut into small cubes
1 tablespoon olive oil 
1 teaspoon dry Italian seasoning 
2 cloves garlic, minced 
One 28-ounce can crushed tomatoes 
Kosher salt and freshly ground black pepper
Nonstick cooking spray, for the bowls
24 to 32 deli mozzarella slices (about 2 pounds) 
12 to 16 baby bella mushrooms, left whole 
1 pound pizza dough (store-bought is great!) 
All-purpose flour, for rolling
2 tablespoons unsalted butter, melted 
Hot giardiniera, for topping, optional

Steps:

  • Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
  • Preheat the oven to 400 degrees F with a rack in a lower position.
  • Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
  • Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
  • Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
  • Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

PEPPERONI PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pepperoni Pizza Recipe: How to Make It - Taste of Home image

My husband worked in Chicago-area pizza restaurants throughout high school and college. He says pizza is a work of art, and his are beautiful. Our girls prefer Daddy’s pizza to ordering out! —Julie Host, Polk City, Iowa

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 slices.

Number Of Ingredients 18

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
2-1/2 teaspoons active dry yeast
1 tablespoon cornmeal
TOPPINGS:
1 cup meatless spaghetti sauce
1 to 3 teaspoons sugar, optional
1 package (8 ounces) sliced pepperoni
2 medium tomatoes, chopped
1/2 cup chopped onion
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle. Sprinkle a greased 14-in. pizza pan with cornmeal. Transfer dough to prepared pan. , Combine spaghetti sauce and sugar if desired; spread over dough. Top with the pepperoni, tomatoes, onion, cheeses and Italian seasoning. , Bake at 400° for 30-35 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 540 calories, FatContent 27g fat (12g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1319mg sodium, CarbohydrateContent 45g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 28g protein.

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