New York vs Chicago
So, do you all remember my last Friday’s post where I said that New York has the best pizza (and girls)?
Well, apparently the whole city of Chicago cried foul and wrote to me to protest such unjust words saying that Chicago deep dish is the only pizza to stand a chance to be called the very best.
Okay, Chicago, you say you’re right, but I’ll still have the last word! You’ll have no other choice but to agree with me that New York has the best pizza, and the best girls of course!
See, don’t ever challenge me by saying something that you think will put you in the lead. I’ll quietly agree with you of course but, at the end, I’ll just find a lot of other ways to prove you wrong.
So, scroll all the way down and tell me where the best pizza is right now? Surely, not Chicago! 😊 It’s in New York! With all those mouthwatering pictures, you’ll feel sorry you’re not here to share a slice with me.
But don’t cry, Chicago! I love you. And I love your pizza too.
You may have (allegedly) the best deep dish pizza, but New York, without a doubt, has the best (wiseass) girls! 😊
What’s Cooking This Week
Chicago deep dish pizza is on the menu today, gluten free of course, and layered with sweet Italian sausage and mini meatballs, plus 6 kinds of different cheeses, because there’s no such thing as too much cheese. This recipe is not for diet-minded, but that’s what Chicago apparently likes. Okay, we love it too of course. You can use any other toppings and cheeses. The yeast dough can be made the day ahead, or double the recipe and keep another portion frozen for a quick pizza or calzone dinner next time. I’m baking mine in a 14 inch cast iron skillet, but a large cake or a pie pan will do the job just fine. I’m using Butterfly gluten free flour mix in this recipes as it is now my standard pick for any yeast dough, but you may use any other mix of your choice.
Gluten Free 6-Cheeses Chicago Deep Dish Pizza with Sweet Sausage and Mini Meatballs
This is a classic Chicago style deep dish pizza oozing with zesty sauce and melted cheese, pieces of sausage and meatballs on a hearty gluten free crust.
To make the dough, combine all dry ingredients, including instant yeast, then add warm water and grape seed oil, combine well and knead either by hand or with a standing mixer.
Collect the dough in a bowl and cover to rise for at least 1-1.5 hours. Once the dough doubled in size, knead it more on a floured surface and make 1-2 disks, depending on a pan size you’ll be using.
While the dough is waiting, make the sauce. I used some chopped tomatoes and some whole tomatoes for this recipe. Combine each with salt, pepper, garlic powder and pizza seasoning.
You can brown sausages and meatballs in the oven or in the pan. Combine ground beef with grated Parmesan, salt, pepper, dried basil and oregano and make mini meatballs.
I’m using 6 different cheeses in this recipe, one of them is goat cheese. You can use any combination that you like but I suggest mixing a combo of grated hard cheeses and fresh softer ones for the best texture.
Roll out the dough up to the sides of the pizza dish. I lined it with parchment paper for the best results. Lightly brushed the crust with olive oil. Pre-bake at 400F degrees for about 10-15 minutes before adding all the layers.
Spread some sauce over, add some cheese and lay out the meatballs and sausage pieces.
Top with fresh mozzarella slices and crumbles of goat cheese, repeat the layers till pizza crust is filled.
Cover it with foil and return to the oven for about 30 minutes, then uncover and cook another 15 minutes until the cheese top starts to brown.
Cool it off a bit (if you’re able to wait) before you start cutting it.
Let all the juices settle and stop bubbling. Don’t burn yourself!
Then dig in and cut a slice as big as you want.
It’s a cheesy perfection ready to burst with all the flavors in your mouth.
So, where do you think the best pizza is served now? 😊
Gluten Free 6-Cheeses Chicago Deep Dish Pizza with Sweet Sausage and Mini Meatballs
Ingredients
- Pizza dough makes 1 14-inch crust:
- 2 cups of flour I used Butterfly gluten free mix
- 1/4 cup of corn meal
- 1 Tbsp of instant yeast
- 1 Tbsp of sugar
- 1/4 cup of grape seed oil
- 3/4 cup of warm water
- 2 tsps. of salt
- Tomato sauce and tomatoes:
- 1/2 24- oz can of whole tomatoes
- 1/2 24- oz can of diced tomatoes
- 1 +1 tsp of garlic powder
- 1 +2 tsps. of salt
- 1/2 +1 tsp of pizza seasoning
- 1/4 +1/2 of tsp of black pepper
- Cheese:
- 1/2 of package of mixed Italian style grated cheeses
- 1 lb of sliced fresh mozzarella
- 3-4 oz of fresh goat cheese
- Meat:
- 4-5 links of sweet Italian sausage
- 1 lb of ground beef
- 3 Tbsps of grated parmesan
- 2 tsps. of garlic powder
- 1 tsp of salt
- 1/2 tsp each of dried oregano and basil
- 1/4 tsp of black pepper
- Fresh basil for garnish
Instructions
- To make the dough, combine all dry ingredients, add oil and warm water, mix well and knead by hand or in a standing mixer.
- Transfer to a floured surface and kneed more to incorporate. Place dough in a bowl, cover with a towel and let it rise for about 1-1.5 hours till it's doubled in size.
- combine grated cheese and spices with ground beef and make small meatballs.
- Pan fry or broil sausage and meatballs.
- Collect the dough, knead more on a floured surface and shape in 1-2 disks.
- Roll out each disk to the pan size lined with parchment paper.
- Lightly brush the crust with olive oil and pre-bake at 400F degrees for about 15 minutes.
- Spread some sauce on the bottom and add some cheese, lay out the meatballs and sausage slices, top with whole tomatoes and more cheese, then repeat the layers.
- Cover with foil and bake for about 30 minutes, then uncover and bake for another 15 minutes until the top is melted and browned.
- Garnish with fresh basil leaves.
Notes
Areti
Ha! You tell ’em girlfriend!! That pie looks amazing!
The House of Dee
Right?! 😊 The best pizza is always in NY!