Stephen Linn shows you how to make The Kansas City Strip Pizza, a recipe from his new book, The Ultimate Tailgater’s Travel Guide.
Pizza Fondue Recipe
March 15, 2010 By Leave a Comment
Great for a party or game-day gathering, this hearty appetizer can be made with Italian sausage instead of ground beef if you prefer. Add a little more pizza sauce if the mixture seems too thick. —Margaret Schissler, Milwaukee, Wisconsin
22 Servings
Prep/Total Time: 25 min.
Ingredients
• 1/2 pound ground beef
• 1 cup chopped fresh mushrooms
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon cornstarch
• 1-1/2 teaspoons fennel seed
• 1-1/2 teaspoons dried oregano
• 1/4 teaspoon garlic powder
• 2 cans (15 ounces each) pizza sauce
• 2-1/2 cups (10 ounces) shredded cheddar cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 2 tablespoons chopped ripe olives
• Breadsticks, bagel chips, baked pita chips and/or tortilla chips
Directions
- In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the cornstarch, fennel, oregano and garlic powder until blended. Stir in pizza sauce.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Gradually stir in cheeses until melted. Stir in olives. Keep warm.
- Serve with the breadsticks, bagel chips, pita chips and/or tortilla chips. Yield: 5-1/2 cups.
Source: Taste of Home
New York Style Deluxe Wisconsin Cheese Pizza
February 5, 2010 By Leave a Comment
INGREDIENTS:
Dough:
- 1 package active dry yeast
- 1 teaspoon granulated sugar
- 1/4 cup warm water (105° to 115°F) (40° to 45°C)
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon salt
- 1/4 cup olive oil
- 3/4 cup warm water
Topping:
- 8 ounces pizza sauce
- 4 cups (15 ounces) Wisconsin Whole Milk Mozzarella, shredded
- 1 1/4 cups (5 ounces) Wisconsin Provolone, shredded
- 40 slices pepperoni
- 1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan
- 1 tablespoon oregano
DIRECTIONS:
- To Make Dough: In a bowl, combine the yeast, sugar, 1/4 cup warm water. Stir well to combine. Set aside for 5 minutes.
- In a large mixing bowl combine flour and salt. Add olive oil to yeast mixture and stir well. add oil/yeast mixture to flour and add additional warm water. Knead dough in mixing bowl until a compact ball is formed. Turn dough out onto work surface and knead vigorously for 5 to 6 minutes. Put on teaspoon of olive oil in a bowl. Place dough in a bowl and turn twice to coat. Cover bowl with plastic wrap and a kitchen towel and set in warm place until double in bulk (about 1 1/2 hours).
- After dough has doubled, punch down and turn out onto work surface. Knead dough for 2 minutes. (Note: Yield is about 26 ounces of dough. Recipe uses only 20 ounces. Extra dough can be frozen for later use.) Press dough into a flat, lightly oiled 16 inch diameter pizza pan (or 16 inch screen).
- To Assemble Pizza: Spread pizza sauce on dough to within 1/2 inch of edge. Top sauce with Mozzarella, pepperoni and Provolone.
- Bake pizza in a preheated 500°F (260°C) oven for 8 to 10 minutes until crust is browned and cheese is bubbly and lightly speckled. Just before serving, sprinkle top of pizza with Parmesan cheese and oregano.
Makes 10 servings.
Credit: Chef Anthony Procacci