jglass
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RUSTIC DEEP-DISH PIZZA
Makes 8 servings
1 bake this pizza in a 10-inch springform pan, but you can use a regular "deep dish" pizza pan as large as 12 inches in diameter. The pizza dough hangs over the sides of the pan, and once filled, you fold the edges over the top of the pie to make a very rustic-looking pie.
1 pound bulk Italian-style sausage
1 large onion, minced
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1 teaspoon fresh thyme leaves
Vz teaspoon freshly ground black pepper
1 cup chopped fresh plum tomatoes, seeded
1 recipe Quick-Rising Pizza Dough (page 99)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Asiago or Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil
Crumble the sausage into a heavy, nonstick skillet; add the onion and cook over medium-high heat, stirring occasionally, until the meat is cooked through and the onion is tender, about 5 minutes. Add the basil, oregano, thyme, pepper, and tomatoes. Heat the mixture to boiling and cook until the liquid
has evaporated, about 5 minutes. Turn into a bowl and cool.
Preheat the oven to 375°F. Oil a 10-inch springform pan that is 2 1/2 to 3 inches deep. On a floured surface, roll out the dough into a 20-inch circle. Carefully fit the dough into the prepared pan so that the edges overhang equally all around. Spoon the meat filling into the center and spread to the edges of the pan. Sprinkle with the mozzarella, Asiago or Parmesan, and parsley. Fold the overhanging dough over the filling, leaving a hole in the center. Brush the top with olive oil and bake for 35 to 45 minutes, until golden brown. Serve hot or at room temperature, cut into wedges.
Makes 8 servings
1 bake this pizza in a 10-inch springform pan, but you can use a regular "deep dish" pizza pan as large as 12 inches in diameter. The pizza dough hangs over the sides of the pan, and once filled, you fold the edges over the top of the pie to make a very rustic-looking pie.
1 pound bulk Italian-style sausage
1 large onion, minced
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
1 teaspoon fresh thyme leaves
Vz teaspoon freshly ground black pepper
1 cup chopped fresh plum tomatoes, seeded
1 recipe Quick-Rising Pizza Dough (page 99)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Asiago or Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil
Crumble the sausage into a heavy, nonstick skillet; add the onion and cook over medium-high heat, stirring occasionally, until the meat is cooked through and the onion is tender, about 5 minutes. Add the basil, oregano, thyme, pepper, and tomatoes. Heat the mixture to boiling and cook until the liquid
has evaporated, about 5 minutes. Turn into a bowl and cool.
Preheat the oven to 375°F. Oil a 10-inch springform pan that is 2 1/2 to 3 inches deep. On a floured surface, roll out the dough into a 20-inch circle. Carefully fit the dough into the prepared pan so that the edges overhang equally all around. Spoon the meat filling into the center and spread to the edges of the pan. Sprinkle with the mozzarella, Asiago or Parmesan, and parsley. Fold the overhanging dough over the filling, leaving a hole in the center. Brush the top with olive oil and bake for 35 to 45 minutes, until golden brown. Serve hot or at room temperature, cut into wedges.