Chicago Deep Dish Gluten Free

Chicago Deep Dish

 

My kids love pizza and recently we were talking about Chicago Style Pizza.  They had never tried it before so I decided to take a shot at making some gluten free.  I reviewed lots of recipes online, but decided on a simple one using the Betty Crocker gluten free rice flour blend.  Although my crust didn’t rise too much (I only gave it an hour so next time I’ll try it longer) the result was one of the best gluten free pizzas we’ve had as a family.  The kids and everyone in attendance loved it.

Ingredients

2 cups all-purpose gluten-free flour
1 1/2 teaspoons xanthan gum
1/4 cup coarsely ground yellow cornmeal
1 tablespoon active dry yeast
1 tablespoon sugar
2 teaspoons kosher salt
4 tablespoons canola (or other neutral) oil
3/4 cup warm water (about 100° F)
1 to 2 tablespoons extra virgin olive oil for drizzling

Directions

  •  In a medium-size bowl or the bowl of your food processor, place the flour, xanthan gum, cornmeal, yeast, sugar and salt and stir or pulse to combine.
  •  To the flour mixture, add the 4 tablespoons of canola oil and the water in a steady stream, either pulsing in a food processor or mixing with a spoon or fork to combine. If you are using a food processor, pulse while streaming in the water, until a ball begins to form. Otherwise, stir constantly while streaming in the water and continue stirring until the mixture begins to come together. If the dough seems super sticky, add some more flour a tablespoon at a time, and stir or pulse to combine. Press the dough into a disk.
  •  Place the dough in another medium-size bowl and drizzle it with the olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to rise until it is about 1 1/2 times its original volume (about 1 hour or more).
  •  After the dough has risen, wrap it in plastic wrap and chill for at least an hour.
  •  When you are ready to make the pizza, preheat your oven to 425° F. Grease well with canola oil a 12 inch round baking dish or a cast iron skillet if you have it.
  • Press the pizza dough evenly into the bottom of the pan and up the sides, leaving a small clean edge toward the top of the pan so there aren’t exposed edges that can burn easily during baking. The corn meal will have made the pizza dough much less smooth and pliable than ideal, but it is worth it for the taste in the final product. Trust me.
  •  To assemble the pizza, use whatever ingredients you like. Slather the bottom and sides of the crust with softened unsalted butter. This will give the crust a nice buttery taste.  Then layer in slices of cheese of provolone cheese then whatever else you like (I used cooked italian bulk sausage, pepperoni, fresh basil, bacon fresh sliced tomatoes, & mozzarella cheese), cover with tomato sauce and a thin layer of finely grated Parmesan cheese.
  •  Tent the pan with aluminum foil, and place it in the center of the preheated oven.
  • Bake for 20 minutes, uncover, and bake again until the sauce and cheese are bubbling and the crust is nicely browned (about another 10 minutes).
  • Cool in the pan for at least 10 to 15 minutes. Serve right away.

I made a homemade pizza sauce for my pie using these ingredients:

28 oz can crushed tomatoes

1 medium white onion diced

2 large garlic cloves, minced

2 tsp dried oregano

1 tsp granulated garlic

1 T dried italian seasoning

1/4 tsp crushed red pepper flake

pinch of sugar

1/2 c water

Put everything in the pot and simmer for a good hour for the sauce.

 

Shrimp & Sausage Etouffee

I modified this Paula Deen recipe to include some smoked sausage.  I’ll warn you it is a little spicy so go less on the cayenne pepper and hot sauce if you like things really mild.  The clam juice adds a real good flavor to the sauce in this etouffe and the heat was just enough for me to feel it and not be overpowered.

Ingredients:

  • 1/2 cup oil
  • 1/2 cup gluten-free flour blend
  • 1 cup chopped yellow onion
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped celery
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper, more if desired
  • 1 teaspoon Cajun seasoning
  • 1/2 cup minced green onions, plus extra for garnish
  • 1/2 cup minced fresh parsley leaves
  • 2 to 3 dashes hot sauce (recommended: Tabasco)
  • 1 (8-ounce) can clam juice
  • 1 (14.5-ounce) can diced tomatoes
  • Salt (Cajun seasoning has salt already)
  • 2 pounds small or medium shrimp peeled and deveined
  • 1 lb beef smoked sausage, sliced and browned in a little oil or butter
  • 1/2 stick butter
  • Rice, optional
  • Diced green onions, for garnish

 Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green bell pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste.  Add 1 bottle of clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add the sausage and shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions

Smoked Sausage and Portobello Mushroom Penne Pasta

I was trying to think of some other way to use some smoked sausage rather than our usual red beans and rice or sweet and sour sausage recipe so I came up with this italian pasta dish.  It was really tasty and had that satisfying feeling of comfort food.  The smoky sausage and crispy prosciutto added a really nice flavor to the veggies and pasta.

Ingredients:

7 oz smoked sausage sliced

3 oz proscuitto

6 oz baby bella mushrooms chopped

14 oz SamMills Pasta d’oro Penne Rigate (or other gluten-free penne)

1/4 c chopped italian parsley

1/4 c grated parmesan cheese

2 cloves garlic chopped

2 T olive oil

10 oz fresh spinach

1C shredded mozzarella cheese

salt and freshly ground pepper

1 tsp tuscan or italian seasoning

10 oz package of grape tomatoes (slice each in half)

2T of fresh basil chopped

Toss tomatoes with 1T of olive oil and season with salt and pepper.  Roast in a 400F oven on a baking sheet for 10-12 minutes until softened and then set aside.  Boil pasta according to directions on package.  Spray a casserole dish with non-stick cooking spray.  In a large dutch oven or pot on the stove heat 1T of olive oil over medium-high heat.  Add prosciutto and cook until crispy.  Drain with slotted spoon and set on paper towels.  Cook sausage slices in same oil until browned on both sides and then drain on paper towels.  Next add your mushrooms and garlic pot and season with salt and pepper.  Cook for 2-3 minutes and then add spinach.  Cook for another 1-2 minutes until spinach is wilted.  Drain pasta and add to the pot with veggies.  Add sausage, tomatoes, parsley, basil and parmesan cheese.  Cook for 1-2 minutes.  Pour pasta into casserole dish and cover with mozzarella cheese.  Cook in oven for 3-5 minutes until cheese is melted.

Sausage Apple Stuffing

Have you ever found recipes on products and then stick them somewhere and never use them?  A couple years ago I came across this sausage stuffing recipe and have never made it so this year, in addition to our wonderful squash dressing, I’m going to make the Tennessee Pride Sausage Stuffing with the addition of apples.  My family can chow down on the dressing and the stuffing so this will be a great addition to the menu.

Ingredients:

1 lb Tennesse Pride Country Sausage (mild or sage)

2c chopped onion

1c chopped celery (including leaves)

1 Honeycrisp or Fuji apple chopped (my addition)

1 tsp fresh rosemary

1/2 tsp thyme

1 tsp marjoram

10c dry Udi’s gluten-free bread cubes

1/3 c flat leaf parsley chopped

2c chicken stock

2T unsalted butter

kosher salt and freshly ground black pepper

Preheat oven to 350F.  Cook the sausage in a large skillet until browned and drain on paper towels.  Cook onion, celery, rosemary and apple in sausage drippings until tender.  Combine sausage, vegetables, parsley, seasonings and bread in very large bowl and mix well.  Stir in chicken broth to moisten stirring well.  Pour stuffing in greased 13X9 baking dish and dot with butter.  Cover and cook for 30-40 minutes.  Uncover and bake for 10 more minutes until golden brown.

What is your favorite stuffing/dressing recipe?

Roasted Chicken and Sausage

I adapted this recipe from one by Nigella Lawson and it was very good.  The sausages we used were especially yummy.  It’s a quick way to make a one pan main dish for dinner that your family will enjoy.

Ingredients:

3 fat chicken breasts sliced in half lenthwise

1 package of Aidell’s chicken and apple sausages (these are fantastic)

1 large onion cut into eighths

1/2 c regular olive oil

2 tsp spicy brown mustard

1T dried sage

1 T Worcestershire sauce

1 lemon

1T fresh sage leaves chopped

freshly ground black pepper

salt to taste

In a large ziploc bag combine oil, mustard, worcestershire sauce, dried sage, pepper and onion.  Cut lemon in sixths and squeeze juice into bag and then add the lemon wedges too.  Mix everything in the bag around and then add your chicken.  Seal the bag and then slosh it around a few times to get the chicken coated with the marinade.  Leave in the refrigerator for 3 hours or overnight if you can.  Let chicken come to room temperature and then preheat oven to 400F.  Arrange chicken with marinade items in a roasting pan and add sausages around everything.  Sprinkle the fresh sage over the top and then cook for 40 minutes turning the meat over halfway through cooking.