>From Food Network TV website...
Copyright 2007, Robert Irvine, All rights reserved.
See this recipe on air Sunday Sep. 30 at 4:30 PM ET/PT.
Show: Dinner: Impossible
Episode: Major League Ballpark Challenge
Prep Time: 20 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Yield: 6 slices deep-dish pizza
For the pizza crust:
1 tablespoon salt
1 tablespoon sugar
1 packet fast-acting yeast
3 cups all-purpose flour
1 tablespoon oil
1/2 cup cornmeal
For the filling and topping:
1 tablespoon olive oil
1 large onion sliced
2 cloves garlic, minced
1 green bell pepper or frying pepper, stem and seeds removed, and sliced
1/2 pound Italian sausage, cut into 1/2-inch pieces
1 (8-ounce) can tomato sauce
1 teaspoon Italian seasoning (oregano, thyme, parsley)
Salt and freshly ground black pepper
1/2 cup shredded mozzarella
Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120
degrees F. (Warm water is needed to activate the yeast, but if it is too hot,
it will kill the yeast. Use a candy thermometer to test the temperature.) Stir
in entire contents of packet of yeast and allow the mixture to "form a head"
(like on a beer), which takes about 15 minutes.
Place flour into mixing bowl and add yeast mixture. Stir to combine and then
knead until the dough comes together and is a cohesive mass. Knead for a few
minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow
to rise and rest for 30 minutes. Then punch the dough down, knead again
briefly, cover the bowl with the cloth and allow to rise a second time.
For the filling:
Heat the olive oil in a saute pan and cook onion until it begins to caramelize.
Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage
allowing them to brown. Pour off fat and stir in tomato sauce and Italian
seasoning. Season with salt and pepper. Cook together for a few minutes to
allow flavors to blend, then remove from heat and set aside briefly.
Preheat oven to 450 degrees F.
On a floured surface, stretch the dough into a 14-inch circle which is thicker
around the edges. Transfer to a lightly greased 11-inch pie pan and shake
cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and
sprinkle mozzarella over the top. Bake until the edges are golden brown and the
pie sets up, about 10 to 15 minutes. Serve immediately.
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