Ridiculously Easy Chicago Style Pizza Pie Recipes

Steps:

• Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
• Preheat the oven to 400 degrees F with a rack in a lower position.
• Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
• Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
• Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
• Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish.
• Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
• Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
• Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

Steps:

• Preheat oven to 425 degrees. Heat two tablespoons of olive oil over moderately high heat. Saute peppers for about 10 minutes. Add mushrooms and salt and continue to cook for another 10 minutes (about 6 minutes for baby bellos or crimini), stirring occasionally.
• If using homemade pizza dough, press the dough onto an oiled pizza pan in a 14" circle or on a baking sheet in a 9" X 13" rectangle. Pizza Stones work great for store bought crusts.
• If using homemade dough; spread the peppers and mushrooms on the dough and bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil and top with mozzarella and then Parmesan. Drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes longer.
• If using a store bought crust; simply spread the peppers and mushrooms on the crust and sprinkle with garlic, black pepper and basil. Top with cheeses and drizzle with the remaining 2 tablespoons olive oil. Bake until the cheese bubbles and starts to brown, about 10 to 15 minutes.

Steps:

• Heat oven to 400 degrees.
• Spray a 9 inch pie pan with cooking spray.
• Sprinkle onion and parmesan cheese in bottom of pie pan.
• Stir bisquick, milk and eggs til blended.
• Pour into pie pan.
• Bake 20 minutes.
• Spread with pizza sauce and top with remaining ingredients.
• Bake 10 to 15 minutes until cheese is light brown.
• Cool five minutes before serving.

Steps:

• Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed.
• Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese.
• In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture.
• Bake 38 to 48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.

Steps:

• Crust:.
• Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
• Add 1 cup of flour, all of the cornmeal, salt, and vegetable oil.
• Mix well with a spoon.
• Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
• Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly.
• Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
• Let the dough rise 15 to 20 minutes before filling.
• Preheat the oven to 500 degrees.
• While the dough is rising, prepare the filling.
• Cook the crumbled sausage until it is no longer pink, drain it of its excess fat.
• Drain and chop the tomatoes.
• When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese.
• Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.
• Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
• Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.
• Serve immediately.

Steps:

• In a large skillet heat 2 T.
• oil over medium high heat, add the onions and saute for 8 min.
• Remove to a large bowl and salt and pepper them Same skillet add 1 t.
• oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them.
• Add 2 t.
• to the skillet and saute the tomatoes, garlic, thyme, oregano.
• Remove to bowl and add sauce.
• Fold in the salami and cool.
• Place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top.
• Bake in a 350 oven for 25-30 minutes.
• Let stand at 15 minutes before cutting.
• Serve hot.