Friday, April 18, 2008

Jessica's Chicago Pizza Bowls*****

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1/2 pound ground sausage
1/2 onion, diced
2 cloves garlic, minced
1 red pepper, diced
3/4 cup tomato sauce
2 tablespoons tomato paste
1/2 tablespoon red wine vinegar
1/2 tablespoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground black pepper

Cooking spray
1/2 pizza dough ball (make breadsticks out of the other half, recipe follows)
4 mozzarella deli slices

8 whole mushrooms

fresh basil or oregano, optional

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more.

Preheat oven to 400 degrees.

Spray the insides and outer rim of two 2-cup oven safe bowls with cooking spray, place two slices of cheese over lapping, 4 whole mushrooms, and a scoop of the meat mixture into each bowl. Cut pizza dough ball in half and then flatten into two rounds. Place a round of dough over each bowl and press to seal. Bake for 20 minutes.

Remove from oven, cool for 5 minutes, and then gently release the dough from the sides of the bowl. Flip the bowl onto a plate, remove bowl, and eat with a fork and knife. Top with fresh basil or oregano, serve with hot sauce. Too cool!

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Cheese on bottom, then 4 whole mushrooms, and then sausage mixture.

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Baked and cooling - ready to be released and flipped.

Jessica's Garlic Bread Knots*****

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1/2 ball of pizza dough

garlic powder, pinch

salt, pinch

pepper, pinch

2 Tbsp EVOO

marinara sauce, optional

Press out pizza dough into a rectangular shape, cut into 6 strips lengthwise. Roll strips unto themselves, like cinnamon rolls. Place bread sticks into a small oiled baking pan. Sprinkle with seasonings. Bake at 400 degrees for 20 minutes. Serve with marinara sauce, optional.

I also made a fresh mixed salad with a

Spicy Mustard Vinaigrette

2 Tbsp EVOO

3 Tbsp tarragon or red wine vinegar

1 Tbsp spicy brown mustard

1/2 tsp crushed red pepper flakes

salt and pepper to taste

Combine all ingredients in a small dish, shake or whisk to combine. Serves 2.

1 comment:

Sara said...

I love this idea! So creative and it looks delicious.