Wednesday, November 10, 2010
Deep Dish Chicago-Style Meatball Pizza
DEEP DISH CHICAGO-STYLE MEATBALL PIZZA
2 tablespoons olive oil
2 tablespoons garlic
1 28 can plum tomatoes
3 tablespoons tomato paste
1/2 cup onion minced
1 1/2 tsp basil
1 teaspoon oregano
1/2 teaspoon salt
1 teaspoon sugar
2 teaspoons red wine (optional)
1 lb. sweet Italian sausage
1 medium onion, chopped
1 tbsp. olive oil
3 cloves garlic, minced
2 tbsp. thinly sliced pepperoni
1 tsp. basil flakes or 1 tablespoon fresh, minced
1 tsp. oregano
1/4 tsp. pepper
1 tube refrigerated pizza crust
2 tbsp. Parmesan cheese
1 pkg. (8 oz.) shredded Mozzarella
Preheat oven to hot 400°F.
Step 1: To make pizza sauce -- satue garlic in olive oil. Add can plum tomatoes, tomato paste, minced onion, basil, oregano, salt, sugar a wine and mix well. Simmer for 20 minutes or until sauce thickens.
Step 2: Remove casings from sausage and form into walnut size meatballs. In a large heavy skillet brown over medium heat, stirring often until meat is no longer pink. Drain on paper towels, pouring off excess fat.
Step 3: In the same pan, sauté onions in olive oil over medium heat for 5 minutes, stirring occasionally. Add garlic, cook 1 minute. Stir in pepperoni, basil, oregano and black pepper. Cook 2-3 minutes. If the mixture seems too dry, add 1-2 tablespoons water.
Step: 4 Unroll the pizza dough and place in a well seasoned 9-10 inch cast iron skillet, stretching dough slightly to fit up sides about 1 inch. Roll pointed corners under or cut off and reroll to make a small pizza.
Spread dough with several tablespoons pizza sauce. Spread half of the vegetable mixture over the sauce. Top with half of the sausage meatballs. Sprinkle with half of the tablespoon Parmesan cheese. Dot with 3 tablespoons sauce, then 1/2 the Mozzarella. Repeat layers. Drizzle top with a little olive oil
Bake in preheated oven for 25 to 30 minutes (depends on your oven) or until edges of crust are browned and cheese is bubbly. Let cool for 10 minutes before serving.