Monday, June 13, 2011
Secret Recipe Club - Stuffed Pizza
I am taking part in June's Secret Recipe Club. Once again this is where we secretly get assigned to crawl around someones blog that has been chosen for us. We then pick a recipe to make without them knowing. This month I got Amy's Cooking Adventures Amy had a Chicago Style Stuffed Pizza that looked great. Amy made hers vegetarian but you know me....I had to make it a carnivores delight for Dr. Food.
I used some of the Duck sausage that we made for Charcuteplooza. I also snuck in some of our Pancetta.
I browned both of these before I topped the pie with them.
Since I was in an experimental type of mood I also switched up the sauce. I wanted anchovy in this pizza so I found a sauce that called for anchovy. It did not disappoint.
The crust recipe was amazing. I am going to use this over and over again. I just know it.
It was one of the first doughs that I have made that I actually have liked.
A bit of effort goes into this but this is a great dish. I really think that there are tons of things to put in this pizza. I wanted to try Amy's Popeye version but Dr. Food would have gotten really grumpy if I did.
I also couldn't help myself and I put cheese on the outside as well as inside. I know I know... not really how it is done but too bad.
Check it out. Pretty huh?
Tasted even better than it looked. Thanks Amy!
adapted from Angie Gorkoff on Allrecipes.com
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey
1 teaspoon anchovy paste (optional)
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.
1 recipe of Chicago Style Pizza Dough (recipe follows)
1 recipe Italian Style Pizza Sauce (recipe follows)
3-4 cups shredded mozzarella cheese
2 C chopped Duck Sausage and 1 C Pancetta (but you can use anything you want) see Amy's blog for Vegetarian Version
Adapted from Amy who adapted from Annie’s Eats
3 ¼ cups all purpose flour
½ cup yellow corn meal
1 ½ tsp salt
2 tsp sugar
2 ¼ tsp instant yeast (1 packet), also called rapid rise or bread machine yeast
1 ¼ cups water, room temperature
3 tbsp unsalted butter, melted
2 tsp olive oil
4 tbsp unsalted butter, softened
Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until blended, about 1 minute.
Add the water and melted butter and continue missing on low speed until fully incorporated, 1-2 minutes. Scrape sides as necessary. Increase speed to medium low and knead until the dough is glossy and smooth and polls away from the sides of the bowl; 4-5 minutes.
Spray a separate bowl with cooking spray. Transfer the dough to the bowl, turn to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until doubled, about 60 minutes.
After an hour, turn the dough out onto a dry work surface and roll into a 12x12 square (approximate). Using an offset spatula, spread the softened butter over the dough, leaving a ½ inch border on each side.
Starting at a short end, begin rolling the dough into a tight cylinder. Place the dough seam side down and roll the cylinder flat, into a long rectangle. Fold the rectangle in thirds like a letter, pinching the ends to form a ball. Return the dough to the greased bowl and cover tightly with plastic wrap. Place the bowl in the refrigerator for about 45 minutes, until the dough has doubled in size.
Makes: 2 lbs of dough or enough to make 1 stuffed or 2 9-inch deep dish pizzas
Assembly and Baking
Preheat oven to 500 degrees F. Spray the sides and bottom of a 9-inch spring form pan with cooking spray.
Brown sausage and pancetta until brown. Mix with any other ingredients you like.
Take 2/3 of the pizza dough (1 1/3 lb) and roll into a 15-inch circle. Place the dough circle into the spring form pan and press up against the sides of the pan. Pour meat/veg/whatever on top of the dough and sprinkle liberally with cheese.
Take the remaining 1/3 of the dough (2/3 lb) and roll into a 10 inch circle. Place on top of the filling and pinch the ends together. Using a fork, poke several air holes on the top piece of dough.
Place the pizza in the preheated oven for 15 minutes. Turn the oven to 400 degrees F and cook for 5 minutes.
Remove pizza from the oven and top with the pizza sauce (I also covered with cheese). Return to the oven and bake for another 10 minutes (the edges of the crust will be very brown).
Remove pizza from the oven and let rest for 10 minutes. Remove the pizza from the spring form pan, and cut in 8 slices. Serve hot.
Makes: 1 9-inch stuffed pizza, cut into 8 slices.