We may have moved away from Chicago, but when we're craving pizza, nothing beats some good Chicago style stuffed pizza. Our favorite is sausage and spinach (recipe below). The pizza came out very well and was pretty tasty! Although the next time I think I'll have to try pre-baking the crust so it's a bit crispier on the bottom. Carolyn's suggested pairing: "Pink" Sparkling Wine. She says it may not be a good pairing, but she really wanted it.
Ingredients:
Dough
1.5 C. all purpose flour
1 Tsp. yeast
3/4 Tsp. salt
3/4 Tsp. sugar
6 Tsp. olive oil
6 Tbsp. warm water
Toppings and Sauce:
1 C. shredded spinach
6 oz shredded mozzarella cheese
4 oz Cooked Sausage (Italian works but make sure there's no casing)
28 oz can of crushed tomatoes
2 T salt
1 T black pepper
5 T grated parmesan cheese
2 T garlic powder
1 T dried oregano
1 T dried basil
1/2 T red pepper
Instructions:
1. Mix warm water and yeast
2. Mix flour sugar and salt for dough with yeast mixture
3. Add oil to dough and small amounts of water until dough has the appropriate consistency
4. Knead dough for 2 minutes
5. Cover and let rise for at least 2 hours
6. Pre-heat oven to 400 degrees
7. When dough is ready, roll out 2 times and layer it into a 2 inch deep greased pie pan
8. Pre-bake dough for 15 minutes in the oven to firm the crust
Prepare the toppings and sauce:
1. Mix seasonings and tomatoes and heat in pot to reduce some of the liquid
2. Cook the sausage
3. Mix the cheese and spinach and add a touch of salt and garlic powder
Build the pie:
1. Take pre-baked dough and layer the sausage on the bottom
2. Layer the pie with the cheese and spinach mixture
3. Layer the pie with the sauce
4. Raise temperature in oven to 450
5. Bake pie for at least 35 minutes
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