As you may know, it was my birthday this weekend. We went out to a Hibachi dinner on Saturday night to celebrate and I wasn’t sure how my two year old daughter would react to the whole show. She’s a pretty outgoing kid, so I thought she would love it, but she hated it. Well, anytime there was fire she buried her head into my chest. It’s a completely understandable reaction; Hibachi can be a bit intense.
Sunday was my actual birthday and my husband wanted to make me dinner, so I suggested one of his favorites to make (and one of my favorites to eat) – Deep Dish Pizza.
Here’s what you’ll need for the dough:
1 C warm water (110-115°)
1/4 oz. active dry yeast
3 C flour
1/2 C course ground cornmeal
1 teaspoon kosher salt
1/4 C canola oil
1 tbsp olive oil
Here’s what you do:
- Pour warm water in a mixing bowl and dissolve yeast.
- Add 1 cup flour, cornmeal, salt, and canola oil. Mix well with a spoon.
- Place the mixing bowl in a stand mixer and slowly knead in the rest of the flour using the dough hook attachment. If you don’t have a stand mixer or dough hook attachment you can mix with a spoon. Continue mixing until the dough pulls away from the sides of the bowl.
- Wipe down another medium bowl with 1 tbsp olive oil and place your dough ball in the bowl to rest.
- Cover with plastic wrap and let rise in a warm place for an hour.
- Once the dough has risen, punch it down to form a tighter ball.
- Place the dough into a cast iron pan and form the crust.
- Let rise in the cast iron pan an additional 15 minutes.
Here’s what you’ll need for the pizza:
1 lb. hot Italian sausage links (casings removed) – we use Gianelli’s sausage out of Syracuse. They are the absolute best.
2 16 oz. jars of Mid’s pizza sauce – we’ve made this recipe using our own sauce, but the store bought Mid’s is quick and tasty.
1 8 oz. package of Mozzarella slices
Parmesan cheese to top
Here’s what you do to assemble everything:
- Brown the sausage in a skillet on high heat and set aside.
- Once the dough has risen the additional 15 minutes (per step 8 above) continue forming the crust up the sides of the pan.
- Place the Mozzarella slices along the bottom of the crust.
- Top with sausage and the pizza sauce.
- Finish by sprinkling the Parmesan cheese on top.
- Bake in the oven at 500° for 15 minutes.
- Reduce the temperature to 400° for an additional 20 minutes.
- Let cool for 5 minutes.
Taste improves when you have a cute little helper. 🙂
We also made chicken wings with our special “sweet-tart” sauce:
Here’s what you’ll need:
12 frozen chicken wings
2 tbsp butter – melted
1/4 C Frank’s Red Hot
1/4 C Hot Country Sweet sauce – this is a local favorite. If you can’t find Country Sweet, you can use any kind of sweet and sour sauce.
Here’s what you do:
- Cook the chicken wings according to your tastes (or the package). We fry them in a pan of oil on the stove. We also have a deep fryer, have grilled them in the past, and will resort to baking them as a last ditch effort. We like them crispy so I make sure they’re cooked well.
- Melt 2 tbsp of butter in a microwave safe bowl. This bowl should be big enough to toss your wings in.
- Add Franks Red Hot and Country Sweet sauce to the melted butter.
- Mix well.
- Add hot chicken wings to the sauce and toss to coat.
This is a favorite wing sauce recipe because you get the great tang from the Frank’s, and a little sweet from the Country Sweet. It’s a great combination, and in my opinion, may be better than regular buffalo wings (which is simply Frank’s and melted butter).
It was such a tasty meal and my two chefs did an amazing job taking care of me. I hope your weekend was just as delicious!