April 11, 2010

DEEP DISH PIZZA CRUST CHICAGO STYLE

DEEP DISH PIZZA CRUST CHICAGO STYLE 
1 c. water
1/4 c. shortening
1 1/2 tbsp. sugar
1 tsp. salt
1 1/2 pkg. active dry yeast
1/2 c. lukewarm water
3/4 c. yellow cornmeal
3 or 3 1/2 c. flour
yellow cornmeal
 
Heat 1 cup water, shortening, sugar and salt until shortening melts. Cool to lukewarm. Soften yeast in 1/2 cup lukewarm water. Combine yeast and shortening mixtures in large bowl. Add cornmeal and flour to shortening mix and knead until smooth and workable. Oil pizza pans with olive oil and sprinkle with cornmeal. Press dough into pans and pierce with a fork several times. Bake in 425 degree preheated oven for 7 minutes. Remove and add your favorite pizza toppings and bake for additional 20 to 25 minutes.
 
GARDEN PIZZA TOPPING:
2 tbsp. oil
2 sm. zucchini, sliced very thin
1 med. red onion, chopped
2 broccoli stalks, chopped
8 oz. Chinese pea pods
2 sweet red peppers, diced
2 yellow peppers, diced
1 tbsp. thyme
Black pepper, to taste
2 oz. Parmesan cheese
 
Preheat oven to 450 degrees. Saute zucchini, onion and broccoli in oil until slightly tender. Add pea pods and stir several minutes. Add peppers, thyme and black pepper. Stir another minute. Divide mixture over 2 pre baked pizza shells. Sprinkle with Parmesan cheese and heat 5 to 7 minutes.

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