Broccoli Deep Dish Pizza
From: Dan GriscomDate: 7 Jul 93 00:00:59 CDT (Wed)(from The Victory Garden Cookbook by Marian Morash)
1 pkg dry yeast1 1/3 c warm water (110 to 115 degrees)1 t sugar3 1/2 c unbleached flour1 c cake flour1 1/2 t salt1 c plus 2 T olive oil3 t minced garlic(1) 15-oz can tomato sauce(1) 12-oz can tomato paste2 t oregano2 t basil2 c sliced mushroomsSalt and pepper1 lb Italian sausage (hot or sweet)1/2 t crushed fennel seeds2 T butter8 c blanched, roughly chopped broccoli1 T shortening3 1/2 c grated mozzarella cheese1/2 c grated Parmesan cheeseDissolve yeast in warm water; stir in sugar. Combine flours and salt,and gradually add the dissolved yeast and 1/4 cup of the oil. Kneaduntil the texture is smooth. Put in a large bowl, cover with plasticwrap, and let rise until triple in bulk (2-3 hours).Meanwhile, prepare the fillings. Heat 1/4 cup of the oil in a sautepan, add 2 t garlic, and cook for 30 seconds (without browning.) Stirin the tomato sauce and paste, simmer until thickened. Stir in basiland oregano, set aside to cool.Head 2 T of the oil and saute the mushrooms until lightly browned andthe liquid is evaporated. Season to taste, and set aside to cool.Remove and discard the casings from sausage, crumble and add thesausage to the pan along with fennel. Cook thoroughly, remove andcool. Heat the butter and 2 T of the oil; at 1 t of garlic and stirfor 30 seconds. Stir in the broccoli until coated well and any liquidis evaporated. Season to taste; set aside.
Broccoli Deep Dish Pizzahttp://www.cs.cmu.edu/~mjw/recipes/pie/pizza/broc-pizza.html (1 of 2) [12/17/1999 11:29:32 AM]