January 31, 2020 | More from Appetizer, Bread, Main Dish | Tags: chicago deep dish pizza, chicken fajita pizza deep dish, corn meal recipes, Meat, Numeral Uno Pizza, pepperoni pizza, Pizza Recipe, Pizza Restaurant, Sausage recipes

Numeral Uno Pizza (Chicago deep dish)

Pizza Dough

• 3 1/2 cups all purpose flour
• 1 1/2 cups luke warm water (110 degrees)
• 1 packet .25 of active dry yeast
• 1 teaspoon sugar
• 1/2 cup coarse corn meal
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/4 canola oil

Everything Pizza Toppings

• 1 pound low moisture, whole milk, shredded mozzarella cheese
• 1 pound cooked and crumbled Italian sausage
• 28 oz San Marzano whole, peeled tomatoes (Drain completely)
• 8 oz pepperoni slices
• 4 slices Canadian bacon
• 1/2 cup red onion (very thinly sliced)
• 1/2 cup green pepper (very thinly sliced)
• 1 Roma tomato, thinly sliced and salted
• 2 teaspoons Italian seasoning
• 8 fresh basil leaves, (torn)
• 2 cloves garlic (minced)
• 1/4 cup Parmigiano Reggiano, freshy grated
• Olive oil for the pan

Chicken Fajita Pizza Toppings

• 1 pound Cheddar Jack or Mexican blend cheese
• 1 pound shredded chicken breast (you can use rotisserie if you would like but then toss with cumin, garlic powder and chili powder)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 cup salsa, whatever your favorite
• 1 Roma tomato, (thinly diced and salted)
• 1 cup red onions (very thinly sliced)
• 1 cup green pepper (very thinly sliced)

1. Pour the warm water and sugar into a large mixing bowl dissolve the yeast.
2. Add 1 cup of flour, all of the cornmeal, salt, garlic powder and canola oil, and mix well with a spoon.
3. In the mixer, fitted with a dough hook continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl. Flour your hands and the work surface and knead the ball of dough until it is no longer sticky.
4. Let the dough rise in an oiled bowl, sealed with plastic wrap or covered with a tea towel, for 60 minutes – 2 hours in a warm place, until it has doubled in size.
5. Press it into an oiled 10 inch round cast iron pan or a 10 inch springform pan until it comes 2 inches up the sides and is even on the bottom of the pan. I like to roll it out first but you can press right into the pan.
6. Let the dough rise 15-20 minutes before filling.
7. Cook the sausage until it is no longer pink and drain the excess fat.
8. In the bottom of the dough place the roma tomatoes, then add the drained tomatoes. Squeeze them to get out most of the juice and break them up and spread them around over the roma tomatoes.
9. Sprinkle the Italian seasoning, basil and garlic over tomatoes.
10. Put the cheese over the top of everything. Then add the meats and top with fresh grated Parmigiano Reggiano
11. Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25 minutes longer. Check the bottom and it will be golden brown. Let cool for 5 minutes before you cut it.

Chicken Fajita Pizza

1. Follow directions 1 – 6
2. Coat chicken with chili, garlic and cumin. Cook in a pan until done. Shred the chicken.
3. Put the Roma tomatoes on the bottom then the cheese, put chicken onions and green peppers. top with salsa.
4. Bake for 15 minutes at 500°F, then lower the temperature to 400°F and finish baking for 25 minutes longer. Let cool for 5 minutes before you cut it.