#SundaySupper: National Pizza Month

Did you know that October is National Pizza Month? If you didn’t, don’t be too bummed that you’ve missed 3 weeks of pizza goodness because the Sunday Supper crew and I have over 50 pizza recipes to help you celebrate these last 8 days properly. Just scroll past my recipe to see an array of pizzas to get you through every meal. A big thank you to Coleen of The Red Headed Baker for hosting this massive event!

Being born in Chicago, I’m pretty sure pizza runs in my blood, so how could I not participate in today’s event?! Growing up we had pizza every Friday night, finding a Chicago style thin-crust pizza place in Florida where we soon became good friends with the owners thanks to our regular status. I even baby sat their kids once or twice!

Sticking to my Chicago roots I decided to recreate the classic deep dish pizza that everyone associates with the Windy City.

However, I can’t miss an opportunity to say that my two favorite pizza places are actually Chicago Pizza and Oven Grinder for their pizza pot pies and Aurelio’s for their thin crust pizza cut into squares like all pizza should be!

Back to our deep dish recipe. I found a Copy Cat recipe for UNO’s pizza and set to work.

I don’t have a deep dish pizza pan so I opted for my spring form pan. Cooking experience number one brought to realization that the dough recipe created too much crust for my size pan, making our pizza very deep dish indeed! So, I made it again and used about half of the dough for a much more perfect ratio of ingredients. The other half of the dough is sitting in my freezer itching to be baked into more sausage pizza goodness.

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

Copy Cat: UNO’s Pizza

Ingredients for crust:

  • 1 C warm water (105-110 deg F)
  • 2 1/4 tsp dry active yeast
  • 3 – 3 1/2 C flour
  • 1/2 C corn meal
  • 1 tsp salt
  • 1/4 C vegetable oil

Ingredients for pizza:

  • 1 lb sliced mozzarella cheese
  • 1 lb mild Italian sausage, casing removed, cooked
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes in tomato sauce
  • 5 fresh basil leaves, finely chopped
  • 1/4 C shredded parmesan cheese

Steps:

  1. Bloom the yeast in the warm water for 10 minutes. Place in the bottom of a stand mixer fitted with the dough hook. Add 1 C of the flour, corn meal, salt, and oil and mix until combined. Add the remaining flour 1/2 C at a time until the dough forms together around the hook. Transfer to a lightly greased bowl and cover. Allow dough to rise 45-60 minutes until doubled in size.
  2. Preheat oven to 500 degrees F.
  3. Press dough into a deep dish pizza pan, cast iron skillet, or spring form pan. Make sure the dough comes up the edges an inch or two. Cover and let rise another 15 minutes.
  4. Layer mozzarella cheese on top of the crust, top with cooked sausage and the garlic, spoon the tomatoes over the sausage (you don’t want all of the juices), sprinkle with basil and parmesan.
  5. Bake pizza for 15 minutes. Reduce oven to 400 degrees F and bake another 20-35 minutes until the crust is golden and reaches an internal temperature of 190 degrees F.
  6. Allow pizza to rest 10 minute before cutting so as not to find yourself under an avalanche of melty cheese.

*This recipe is adapted from grberk at http://www.food.com/recipe/pizzeria-uno-chicago-deep-dish-pizza-205279*

Copy Cat: UNO's Pizza for #SundaySupper from Sew You Think You Can Cook

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Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#10DaysofTailgate: ‘Da Bears in ‘Da Blankets

Tailgate LogoOn this second Sunday of #10DaysofTailgate, which is hosted by Camilla of Culinary Adventures with Camilla, I have decided to highlight my favorite NFL team – the Chicago Bears. It is also fitting that today we play our rivals, The Green Bay Packers.

When you think Chicago food you think three things: pizza, beefs, and dogs. And Chicago’s favorite condiments: giardiniera, relish, and mustard.

I decided to create a tailgate friendly version of classic Chicago flavors. Pigs in Blankets, or well, in this case, ‘Da Bears in ‘Da Blankets! (Shout out to my mom for helping me come up with the title.)

I used all beef little hotdogs for my “bears” and the “blankets” classic crescent rolls sprinkled with poppy seeds. To satisfy the classic toppings of mustard and relish I served my dogs alongside some snack sized pickles and three different mustard dipping sauces. Why three? Because I couldn’t decide what flavor I wanted!

ElDiablo_Logo_Color_TaglineEl Diablo Hot and Spicy Mustards is one of our sponsors for #10DaysofTailgate and they generously provided their six flavors of mustard for us to play around with. Three of them I am showcasing today and one will be showcased tomorrow, so be sure to come back and check it out! I admit I’m too scared to try the habanero flavor while breastfeeding and I’m allergic to the mango – but my husband has assured me it’s delicious and he’s already used it for dipping grilled chicken. Based on other #10DaysofTailgate postings, the Mango is very popular! My personal favorite is the Steakhouse.

MBBQ-LOGO-120309I didn’t stop there with the Chicago menu though, I also made giardiniera. But not any giardiniera. I wanted to highlight another sponsored product, so I made a grilled giardiniera! I used the mesh grilling skillet from Mr. Bar-B-Q to grill all of the veggies! This skillet is awesome! The handle is detachable which makes for easy grilling. Simply place the skillet on the grill, remove the handle, and then when you’re ready to remove from the heat reattach the handle – no oven mitts required.

Grilled Giardiniera

‘Da Bears in ‘Da Blankets

Ingredients for the dogs:

  • 35 mini all beef hotdogs
  • 1 can refrigerated crescent rolls
  • 1 tsp poppy seeds

Ingredients for the mustard dipping sauces:

Ingredients for the giardiniera:

  • 1/2 head cauliflower
  • 1 stalk celery
  • 1 clove garlic
  • 1/2 large red bell pepper
  • 6 baby carrots (or 1 large carrot)
  • 1-2 serrano peppers
  • canola oil for grilling
  • 1/4 C olive oil
  • 1 tsp Gourmet Garden oregano paste
  • Kosher salt, to taste

Steps for the dogs:

  1. Preheat oven to 350 degrees F. Grease a baking sheet.
  2. Cut each crescent roll triangle into strips of 4 and wrap around each of the mini hotdogs. Place on baking sheet and sprinkle with poppy seeds.
  3. Bake 15 minutes, until dough is golden brown.

Steps for the mustard dipping sauces:

  1. In a small bowl combine mayo and sour cream.
  2. Divide into three smaller bowls (1/3 C each).
  3. Stir 1 tbsp each flavored mustard into one of the bowls.

Steps for the giardiniera:

  1. Brush all of the veggies with canola oil and sprinkle with S+P. Grill veggies, tossing occasionally, until tender and the cauliflower is lightly golden, about 10 minutes.
  2. When cool enough to handle, finely chop all of the veggies and mince the garlic. Peel the skins off the serrano peppers and also remove the seeds. Note: If you don’t want a super spicy giardiniera use only one.
  3. In a bowl, combine veggies with olive oil and oregano. Season with salt. Keep refrigerated.

*The dogs and mustard dipping sauces are adapted from Pat and Gina Neely at http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-pigs-in-a-blanket-recipe.html *

Da Bears in Da Blankets 1 Da Bears in Da Blankets 2

Thank you Jennifer and Mr. Bar-B-Q for sponsoring our event.

Disclaimer: I received El Diablo Hot and Spicy Mustards, a mesh grilling skillet, and herb pastes through this event, however all opinions are my own.

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:

Starters
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures
Mains
Buffalo Chicken Sliders by girlichef
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Saucy Maple Leaf Duck Sliders by Making Miracles
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Cherry Chipotle Drumsticks by Summer Scraps
Sides
Salads in Jars by OnTheMove-In the Galley