Chicago style veggie pizza
Mar. 2nd, 2011 06:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walton_eatsMake extra veggies and sauce when making Roasted Veggie Lasagna, or make a half-recipe of veggies and a half-recipe of sauce, then cook the sauce down until really, really thick.
Crust (makes 2 9-inch or 10-inch pies)
2 pkgs active dry yeast (2-1/2 tsp - I use SAF instant yeast, no need to proof)
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup yellow cornmeal
1-1/2 tblsp salt
5-1/2 cups all purpose flour
In stand mixer, beat together yeast, warm water, oils, cornmeal, salt and half the a.p. flour. Continue to beat for 10 minutes on speed 5. Switch to dough hook, add the rest of the flour, and set to speed 2. Once the dough comes together, knead for 6 or so minutes. Turn out into an oiled bowl, cover with plastic wrap, and let rise until doubled in bulk (about 45 minutes to an hour). Punch down and let rise again. (At this point I refrigerate the dough, punching it down until the dough reaches a cold enough temperature to keep it from taking over the refrigerator overnight, but this is not necessary, I just like the flavor after an overnight fermentation. If you do this, bring the dough back to room temperature before proceeding). Divide dough in half. Place a portion of dough in a lightly-oiled 9 or 10 inch cake pan, pushing the dough out to the edges and running the crust up the sides of the pan. Cover with a clean dishtowel and let rest for 10-20 minutes.
Filling
Sliced mozzarella cheese
Prepared tomato sauce
Roasted veggies
Grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Tile slices of mozzarella cheese on the bottom of the crust. Layer with tomato sauce, then veggies, then a good handful of Parmigiano-Reggiano cheese. Finish with a drizzle of olive oil. Bake in a 475F oven 35-45 minutes, until crust is golden brown and filling is bubbly. Let sit for 5 minutes, then carefully remove from pan with spatula. Cut into wedges and serve with a knife and fork.
Crust (makes 2 9-inch or 10-inch pies)
2 pkgs active dry yeast (2-1/2 tsp - I use SAF instant yeast, no need to proof)
2 cups warm water
1/2 cup vegetable oil
4 tablespoons olive oil
1/2 cup yellow cornmeal
1-1/2 tblsp salt
5-1/2 cups all purpose flour
In stand mixer, beat together yeast, warm water, oils, cornmeal, salt and half the a.p. flour. Continue to beat for 10 minutes on speed 5. Switch to dough hook, add the rest of the flour, and set to speed 2. Once the dough comes together, knead for 6 or so minutes. Turn out into an oiled bowl, cover with plastic wrap, and let rise until doubled in bulk (about 45 minutes to an hour). Punch down and let rise again. (At this point I refrigerate the dough, punching it down until the dough reaches a cold enough temperature to keep it from taking over the refrigerator overnight, but this is not necessary, I just like the flavor after an overnight fermentation. If you do this, bring the dough back to room temperature before proceeding). Divide dough in half. Place a portion of dough in a lightly-oiled 9 or 10 inch cake pan, pushing the dough out to the edges and running the crust up the sides of the pan. Cover with a clean dishtowel and let rest for 10-20 minutes.
Filling
Sliced mozzarella cheese
Prepared tomato sauce
Roasted veggies
Grated Parmigiano-Reggiano cheese
Extra virgin olive oil
Tile slices of mozzarella cheese on the bottom of the crust. Layer with tomato sauce, then veggies, then a good handful of Parmigiano-Reggiano cheese. Finish with a drizzle of olive oil. Bake in a 475F oven 35-45 minutes, until crust is golden brown and filling is bubbly. Let sit for 5 minutes, then carefully remove from pan with spatula. Cut into wedges and serve with a knife and fork.
