Deep Dish Florentine Pizza Food

FABULOUS FLORENTINE PIZZA

Steps:

• Put the pizza dough ingredients in to a breadmaker (in the order specified by your breadmachine), and process on pizza dough cycle.
• When cycle completes, remove the dough from the machine and put it in a bowl sprayed with cooking spray; cover it and let it rest for about 30 minutes.
• After 30 minutes, roll out the dough and put it on a greased 15 inch pizza stone sprinkled with some corn meal.
• Bake in 375F oven for about 5 minutes. Because the toppings on this pizza will generate some moisture, pre-baking the crust for a few minutes will prevent the pizza from becoming soggy. There's nothing worse than a soggy pizza! After pre-baking the crust, remove the pizza from the oven, and raise the temperature to 430°F If your pesto and toppings aren't ready yet, cover the crust with a cloth and set aside while preparing the toppings.
• While pizza dough is processing, make the pesto. You will have more pesto than you will need for the pizza. But, it is better to have a little too much, than to come up short! Just save the extra in the fridge and use for something else. In a food processor or blender, blend the basil, garlic and pine nuts.
• Slowly add the oil and continue to blend.
• Add the parmesan cheese and blend until creamy.
• Add salt and pepper to taste.
• Set the pesto aside.
• Prepare the pizza toppings. Slice the mushrooms, chop the spinach fairly fine, julienne cut the sundried tomatoes; shred the 2 cheeses and mix the cheeses together.
• Prepare the pizza! Spread the pesto on the pizza dough. Depending on your preference, you will probably want between 1/2 cup - 3/4 cup of pesto. Spread it right out to the edges.
• Add the toppings; first the spinach, then the mushrooms, then the sun-dried tomatoes, and finally the cheeses.
• Bake in a 430F oven for about 15 minutes.

SKILLET DEEP DISH PIZZA

Steps:

• Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
• Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
• The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
• Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.

DEEP-DISH PIZZA

Steps:

• Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Reduce the mixer speed to low and knead 5 minutes. Transfer the dough to a lightly oiled bowl and turn to coat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
• Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the tomato puree and 1 cup water. Stir in the oregano and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes.
• Preheat the oven to 425 degrees F. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Divide the dough in half; press each half into the bottom of a pan. Let the dough rest, 15 minutes. Push the dough down and press it up the sides of the pans with your fingers. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.
• Bake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Sprinkle with parmesan (if using); let cool 15 minutes. Transfer to a cutting board and cut into wedges.
• You can freeze the baked pizza for up to a month. Let it cool, then tightly wrap in plastic and foil. To reheat, unwrap and bake at 325 degrees F until hot and bubbling, 50 to 60 minutes.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

DEEP DISH CHEESE PIZZA

Steps:

• Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.
• Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn't stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.
• Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.
• Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
• Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes. Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.

DEEP-DISH FLORENTINE PIZZA

Steps:

• For crust:
• Grease a 14-inch deep dish pizza pan. (or 2 9-inch square baking pans).
• Sprinkle with 4 teaspoons cornmeal.
• Dissolve yeast in warm water & sugar in mixing bowl.
• Add 1/2 cup cornmeal, oil, salt and 1/2 cup whole wheat flour and 1 cup white flour.
• Mix well.
• Stir in enough additional flour to make a soft dough.
• Knead for about 5 minutes.
• Shape to form ball; place in greased bowl, turning once to coat surface. Cover, let rise in warm place about 45 minutes until double.
• Punch dough down.
• Cover.
• Let rest 10 minutes.
• Roll out or stretch dough to fit pan and come up sides forming a 1 inch rim. Let rise from 5 minutes - 20 minutes depending on how you chewy you want the crust.
• For topping:
• While dough is rising, thaw spinach in microwave.
• Squeeze moisture from spinach.
• Remove meat from casing if necessary.
• Brown in a 12-inch skillet with onion & garlic.
• Drain the fat off.
• Add spinach, cook about 10 minutes more.
• Spread cheese evenly over crust.
• Arrange meat mixture over cheese.
• Top with mushrooms.
• Combine pizza sauce & water.
• Spread over toppings.
• Bake at 450 degrees for about 15 - 18 minutes.
• Sprinkle grated Parmesan cheese over pizza.
• Bake an additional 5 - 10 minutes.
• Let rest 5 - 10 minutes before cutting.

FLORENTINE PIZZA

Steps:

• To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
• To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
• Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.

CHICKEN FLORENTINE PIZZA

Steps:

• Preheat oven to 425°F.
• Cut chicken into 1-inch pieces.
• Heat garlic oil in large skillet to medium. Add chicken and cook 10 minutes or until done.
• Stir in seasoning and remove from heat.
• Combine ricotta and mozzarella; spread on prebaked pizza crust.
• Spread spinach over cheese mixture; top with chicken and tomatoes.
• Sprinkle with Parmesan cheese.
• Bake pizza 10-15 minutes or until crust is golden brown and cheese is melted.

QUICK & EASY DEEP DISH PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.

FLORENTINE PIZZA

Steps:

• Preheat the oven to 400 degrees.
• For the alfredo sauce.
• Melt the butter in a medium saucepan over medium-low heat.
• Add the minced garlic and saute for a minute.
• Add in flour and stir until it is evenly incorporated with the butter making a loose paste.
• Add in the half and half cream. Bring to a simmer over low heat, whisking constantly until thickened. Do not allow the sauce to boil.
• Simmer for minute or so over low heat stirring continuously until sauce is thick enough to coat the back of a wooden spoon.
• Mix in the mozzarella and parmesan cheeses stirring constantly to melt them evenly. Be sure to reserve the remaining mozzarella for the topping.
• Season with white pepper to taste.
• For the spinach topping.
• Squeeze as much of the water from the spinach as possible.
• Puree the pesto sauce and spinach together in a food processor until the pesto and spinach are combined. Scrape the sides and bottom of the food processor with a rubber spatula to ensure all the pesto is incorporated. The final product should be a paste that will hold a shape.
• Place the prepared pizza dough on a lightly oiled baking sheet or pizza stone.
• Spread the alfredo sauce evenly over the pizza dough.
• Spread the spinach/pesto mixture over the alfredo sauce.
• Top with the remaining mozzarella cheese.
• Bake for 20 minutes or until crust is brown and cheese is bubbly.

CHICAGO DEEP-DISH PIZZA

Steps:

• Prepare 2 deep-dish pizza dough, and set aside.
• Heat oil in a large nonstick skillet over medium heat.
• Add pepper, onions, and garlic, and saute 5 minutes.
• Add mushrooms, oregano, and salt, saute 3 minutes or until tender.
• Remove from heat and cool.
• Spread half of tomatoes over each prepred crust, and top each with half of vegetable mixture.
• Sprinkle monterey jack cheese and provolone evenly over pizzas.
• Bake at 475 degrees for 15 minutes.
• Reduce heat to 375 degrees, and bake 15 additional minutes.
• Cut and serve.

HOMEMADE DEEP DISH SAUSAGE PIZZA

Steps:

• On a lightly floured surface, roll and stretch dough into a 9 inch circle.
• Cover with plastic wrap; let rest for 10 minutes.
• Roll and stretch the dough into a 12 in circle.
• Sprinkle corn meal into a greased 9 inch springform pan.
• Place dough in pan and press 1 inch up the sides of pan.
• Spread pizza sauce over crust.
• Top with sausage, 1 cup cheese, oregano and green pepper.
• Sprinkle with remaining cheese.
• Bake at 425 degrees for 20-25 minutes or until crust is golden brown.
• Remove to a wire rack; let stand for 5 minutes before removing sides of pan.

DEEP-DISH SAUSAGE PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 cup flour, oil and crust seasonings; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; roll out into a 15-in. circle. Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting crust drape over edges. Sprinkle with 1 cup mozzarella. , In a skillet, saute the green peppers, onion and topping seasonings in oil until tender; drain. Layer half the mixture over crust. Layer with half the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge. , Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake until crust is browned, 10-15 minutes longer. Let stand for 10 minutes before slicing.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.