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Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes (Emeril Lagasse) Recipe

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Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes (Emeril Lagasse)
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Ingredients
22
Count
Nutrition
856
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 450 degrees F.
  2. Sprinkle the flour on a clean work surface and roll out the dough to an 8-inch circle. Drizzle 2 tablespoons of the olive oil in a 10-inch round cake pan. Place the dough in the cake pan and press into the cake pan until the edge of the dough reaches the corners of the cake pan. Press the dough so that the edges rise up slightly. Set aside to rest as you prepare the filling. Set a 12-inch saute pan over medium heat and add 2 tablespoons of the olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add the garlic and tomatoes to the pan and cook, stirring until fragrant, about 30 seconds. Remove from the heat, add the basil and oregano, and allow to cool before using.
  3. Sprinkle the sausage mixture over the dough in the pan and then add the marjoram, salt, and crushed red pepper. Drizzle with the remaining tablespoon of olive oil and then top with the mozzarella and a sprinkling of Parmesan. Transfer the pizza to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 18 minutes. Remove from the oven, cut into wedges, and serve hot.
  4. Basic pizza dough:
  5. In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
  6. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
  7. Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately.
  8. Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6
  9. Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 856 Kcal (3584 kJ)
Calories from fat 308.66 Kcal
% Daily Value*
Total Fat 34.3g 53%
Cholesterol 44.22mg 15%
Sodium 1952.68mg 81%
Potassium 824.86mg 18%
Total Carbs 86.1g 29%
Sugars 5.45g 22%
Dietary Fiber 7.04g 28%
Protein 49.44g 99%
Vitamin C 14.5mg 24%
Iron 3.4mg 19%
Calcium 638.4mg 64%
Amount Per 100 g
Calories 164.61 Kcal (689 kJ)
Calories from fat 59.36 Kcal
% Daily Value*
Total Fat 6.6g 53%
Cholesterol 8.5mg 15%
Sodium 375.5mg 81%
Potassium 158.62mg 18%
Total Carbs 16.56g 29%
Sugars 1.05g 22%
Dietary Fiber 1.35g 28%
Protein 9.51g 99%
Vitamin C 2.8mg 24%
Iron 0.7mg 19%
Calcium 122.8mg 64%

* 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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Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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