Chicago-Style Stuffed Pizza

Name: Chicago-Style Stuffed Pizza
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon active dry yeast; 2 Tbsps canola oil; 313 grams all-purpose flour; 3 garlic cloves, peeled and sliced; 1 small green pepper, diced; 227 grams Johnsonville® Mild Ground Italian Sausage; 1 small onion, diced; 1 teaspoon dried oregano; 25 milliliters grated Parmesan cheese; 227 grams cups shredded part-skim mozzarella cheese; 38 grams chopped pepperoni; 2 teaspoons salt; 2 teaspoons sugar; 61 milliliters tomato sauce; 61 milliliters tomato sauce; 237 milliliters warm water (110° to 115°); 80 grams yellow cornmeal

Chicago-Style Stuffed Pizza requires roughly 1 hour from start to finish. This recipe makes 8 servings with 437 calories, 19g of protein, and 21g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as an inexpensive main course. This recipe is typical of Mediterranean cuisine. A mixture of active yeast, bell pepper, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. Chicago Style Stuffed Pizza, Chicago Style Stuffed Pizza, and Chicago-Style Stuffed Pizza are very similar to this recipe.

Instructions

In a large bowl, dissolve yeast in warm water.

Ingredients you will need

Water

Yeast

Equipment you will use

Bowl

Add sugar; let stand for 5 minutes.

Ingredients you will need

Sugar

Add oil and salt.

Ingredients you will need

Salt

Cooking Oil

Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Cornmeal

Dough

All Purpose Flour

Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes.

Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Equipment you will use

Bowl

Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.

Ingredients you will need

Dough

Punch

Roll

Equipment you will use

Frying Pan

Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink.

Ingredients you will need

Green Pepper

Sausage

Onion

Meat

Equipment you will use

Frying Pan

Oven

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano.

Ingredients you will need

Mozzarella

Parmesan

Pepperoni

Oregano

Add to prepared crust.

Ingredients you will need

Crust

On a lightly floured surface, roll remaining dough into an 11-in. circle.

Ingredients you will need

Dough

Roll

Place over pizza; seal edges.

Cut four slits in top.

Bake 30-35 minutes or until crust is golden brown.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread with tomato sauce.

Ingredients you will need

Tomato Sauce

Spread

Equipment

Bowl

Frying Pan

Oven

Ingredients

Servings:

1teaspoon

active dry yeast 2Tbsps

canola oil 313grams

all-purpose flour 3

garlic cloves, peeled and sliced 1small

green pepper, diced 227grams

Johnsonville® Mild Ground Italian Sausage 1small

onion, diced 1teaspoon

dried oregano 25milliliters

grated Parmesan cheese 227grams

cups shredded part-skim mozzarella cheese 38grams

chopped pepperoni 2teaspoons

salt 2teaspoons

sugar 61milliliters

tomato sauce 61milliliters

tomato sauce 237milliliters

warm water (110° to 115°)80grams

yellow cornmeal

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza can be paired with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "