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Chicago Style Italian Sausage and Pepper Deep Dish Pizza (Emeril Lagasse) Recipe

Chicago Style Italian Sausage and Pepper Deep Dish Pizza (Emeril Lagasse) Recipe

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Chicago Style Italian Sausage and Pepper Deep Dish Pizza (Emeril Lagasse)

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Ingredients:

Serving

1 recipe basic pizza dough , recipe follows
3 tbsp olive oil
4 cups thinly sliced yellow onions
salt and freshly ground black pepper
4 cups thinly sliced green bell peppers
1 lb italian sausage, crumbled
1/2 - lb provolone, sliced
2 cups button mushrooms, sliced
2 cups your favorite tomato sauce
1/2 - lb mozzarella, sliced
1 package active dry yeast
2 tsp sugar
1 cup warm water (110 degrees f)
1/4 cup lard or vegetable shortening
3 to 4 cups all-purpose flour
2 tsp salt
olive oil

Directions:

Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
Remove the pizza from the oven and cut into individual servings.
Basic Pizza Dough:
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.
Yield: dough for 2 (12-inch) pizzas

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3250.32 Kcal (13608 kJ)
Calories from fat	1525.11 Kcal
		% Daily Value*
Total Fat	169.46g	261%
Cholesterol	295.31mg	98%
Sodium	9763.2mg	407%
Potassium	2761.35mg	59%
Total Carbs	290.05g	97%
Sugars	43.97g	176%
Dietary Fiber	24.38g	98%
Protein	130.15g	260%
Vitamin C	404.5mg	674%
Vitamin A	9.5mg	315%
Iron	169.9mg	944%
Calcium	2140.1mg	214%

Amount Per 100 g
Calories	177.18 Kcal (742 kJ)
Calories from fat	83.13 Kcal
		% Daily Value*
Total Fat	9.24g	261%
Cholesterol	16.1mg	98%
Sodium	532.19mg	407%
Potassium	150.52mg	59%
Total Carbs	15.81g	97%
Sugars	2.4g	176%
Dietary Fiber	1.33g	98%
Protein	7.09g	260%
Vitamin C	22.1mg	674%
Vitamin A	0.5mg	315%
Iron	9.3mg	944%
Calcium	116.7mg	214%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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