SAUSAGE AND PEPPERONI CHICAGO STYLE PIZZA
Steps:
- In a mixer with a dough hook attachment stir together the flour, corn meal, salt and yeast Add the olive oil, butter and corn oil Add the water and knead until smooth Add more water if too dry or a little more flour if too wet Place in an oiled container, cover and let rise until doubled (approximately 1 hour) Place dough in pan and stretch to cover bottom and come slightly up sides Top with layer of sausage, then pepperoni, the pour sauce over the top, then sprinkle cheeses Bake at 400 degrees for 35-45 minutes until crust is golden brown Allow to rest for 20 minutes before removing from pan
CHICAGO PEPPERONI PIZZA
As a New Jersey girl, I'm partial to the way pizza is made in Jersey, but this seemed really unusual to me. And I love pickled jalapenos. source unknown
Provided by Lynnda Cloutier
Number Of Ingredients 10
Steps:
- 1. preheat the oven to 450°. Brush a cookie sheet with oil. Seed the Chiles if you prefer a milder flavor. Roll out the dough on a lightly floured counter to a 10 inch round. Place on cookie sheet and push up the edge a little. Cover and let stand in a warm place for 10 minutes.
- 2. Brush the pizza base with half the oil, then spread the barbecue sauce evenly over at almost to the edge. Arrange the tomato slices over the base and season with salt, then sprinkle with the smoked ham. Cover with the pepperoni slices, top with chilies, and sprinkle with cheese. Drizzle with the remaining oil and bake for 20 to 25 minutes until crisp and Golden. Serve at once. Serves 2 to 4
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