Nutritional Information: Calories: 330, Fat: 9.2g, Protein: 17.8g, Carbohydrate: 44g, Fiber: 3.2g, Points + 9 (Serves 8)
I blame this one on Bobby Flay. I was watching him one night this week, and saw that he was doing a deep-dish pizza Throw Down with some guy in Chicago. I’d love to go all the way to Chicago, just try that dude’s pizza he was compeating against because it looked so good. I was so jealous when Ben got to go to Chicago for work, and I told him he had to try this type of pizza there. He went, but the restaurant was so busy at the time, that him and some other co-workers went to a California pizza kitchen instead. Say what??? California???? Your in Chicago, I would have waited in line for that stuff. Oh well….
So, here it is. This pizza is so good and I saved a lot of money on plane tickets making it at home. One day, though, we will go there, but whenever I feel the urge to have this pizza, I will just make it at home. Totally forgot to add in the cornmeal in the dough, but it still tasted good. It was even better than that Spicy Pie restaurant we ate at in town. I could run those guys out of business with this stuff.
In other news…I’m taking a photography class with my friend on Wednesday nights. It was only 50.00 for the whole entire class, and I saw somebody in town offering a class for 290.00! That is crazy and they’re covering the same info we’re learning in class. I know what aperture and shutter speeds are, but I would like to know it a lot better. This next weekend, we’re going to Duluth, MN and I’m hoping the guy goes over aperture and shutter speed before we go. I’m also hoping to get some good pictures of light houses, waterfalls, and scenery since the leaves are changing color. I can’t wait, it will be so much fun.
Oh yah, I also found 12 cans of pumpkin this weekend. The grocery stores in ND said that they had bad crops this year and are hoping to still get some in. We went to the Moorhead Cashwise store and found 10 cans. Hope they don’t get mad at us for taking the last of their stock. 🙂Print
- 2 teaspoons sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100° to 110°)
- 1 tablespoon extra-virgin olive oil
- 12.38 ounces all-purpose flour (about 2 3/4 cups), divided
- 1/4 cup yellow cornmeal
- 1/2 teaspoon salt
- Cooking spray
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 2 precooked mild Italian chicken sausages (about 6 ounces), casings removed, chopped
- 1 (28-ounce) can whole tomatoes, drained
- 1 1/2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh basil
- 2 cups thinly sliced mushrooms (about 6 ounces)
- 3/4 cup chopped green bell pepper
- 3/4 cup chopped red bell pepper
1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish. Spread 1 1/2 cups cheese evenly over dough. Arrange chopped sausage evenly over cheese.
4. Preheat oven to 400°.
5. Chop tomatoes; place in a sieve. Stir in oregano and basil; drain tomato mixture 10 minutes.
6. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add mushrooms to pan; cook 5 minutes, stirring occasionally. Stir in bell peppers; cook for 8 minutes or until tender, stirring occasionally. Arrange vegetables over sausage; spoon tomato mixture evenly over vegetables and sausage. Sprinkle evenly with remaining 1/2 cup cheese. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.