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「ヤマサで日本の食文化を楽しもう！」第５１弾の「BENTO世界グランプリ2016」は2016年11月2日をもって投稿と投票を終了いたしました。たくさんのお料理の投稿と投票、誠にありがとうございました。
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Chicago Deep Dish Pizza
fatdough
人数 4人
| chicago deep dish pizza dough | 1 dough ball |
|---|---|
| homemade italian chicken sausage | 1/2 recipe |
| tomato sauce: | |
| extra virgin olive oil | 1 tbsp |
| fresh garlic grated | 2 cloves |
| dried basil | 1 tsp |
| dried oregano | 1/2 tsp |
| crushed fennel seeds | pinch |
| sea salt | pinch |
| black pepper | pinch |
| chili flakes | pinch |
| san marzano plum tomatoes canned | 14 oz |
| italian red wine | 1/2 tbsp |
| brown cane sugar | 1/2 tsp |
| unsalted butter | a knob |
| shiitake mushrooms finely diced | 100g |
| green bell pepper finely diced | 1 |
| yellow onion sliced into thin rings | 1 |
| low moisture mozzarella cheese sliced | 125g |
| provolone cheese sliced | 125g |
| parmigiano reggiano freshly grated | 1/2 cup |
- prepare the chicago deep dish pizza as in my recipe in a 10 inch cake pan or an oven proof 10 inch cast iron pan. brush pans with sesame oil before placing the dough. preheat oven to the maximum as your oven can go. place the baking rack in the middle of the oven. bake the deep dish pizza for just about 3-4 minutes to let it set. remove from oven and let cool
- prepare the homemade italian chicken sausage. you can get the instructions, tips and tricks from my pizza alla romana recipe
- lets make the tomato sauce: in a pot over medium heat, drizzle in olive oil. once the oil is heated, add in garlic and saute until fragrant. add in dried basil, oregano, fennel seeds, salt and pepper. let it saute and add in tomatoes, wine and sugar. using your spatula and try to break up the plum tomatoes into small pieces
- bring the sauce up to a slow simmer. stir occasionally. simmer the sauce for about 20 to 30 minutes. the sauce should be thickened. taste and adjust the seasoning. remove from heat and let cool
- in a frying pan over medium heat, add in butter. once the butter has melted, add in mushroom and saute until the mushrooms start to sweat. add in the diced bell pepper. saute until the mushrooms start to brown. remove from heat and set aside
- lay mozzarella and provolone cheese on the deep dish pizza. top it off with the sauted mushrooms and bell pepper, distribute evenly across. top it off with onion rings and the homemade italian chicken sausage. ladle the tomato sauce over the top. spread the sauce out evenly. lastly, top it off with the grated parmigiano reggiano
- reduce the oven heat down to 190 degrees. bake the pizza for about 15-20 minutes. rotate half way thru. bake until the edges are dark brown but not burnt and the cheese turn golden brown. remove from oven
- let it cool at cooling rack for at least 10 minutes before cutting. serve! voila! chicago deep dish pizza!
you can get the chicago deep dish pizza recipe, tips and tricks from my chicago deep dish pizza recipe.
you can get the homemade italian chicken sausage from my pizza alla romana recipe.
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