Category: Italian

Olive Garden Toscana Soup

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!
I’m sitting in my office at home looking out the window at freshly fallen snow in our backyard. We had a crazy snowstorm (it gets a bit crazy in Portland when we have significant snow) yesterday, and another 3-5 inches is expected for later this afternoon. This is a great day for Olive Garden Toscana Soup!

My husband and I have both been fighting pesky head colds for several days now, so we decided a big pot of soup was just the ticket for us to have around for 1) the snowstorm, and 2) leftovers, so I wouldn’t have to cook too much while sick. It was a really good idea (we occasionally have good ideas!).

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Where I Found The Recipe For Olive Garden Toscana Soup

Once we settled on what KIND of soup it was easy: A big pot of Toscana Soup, a copycat version of the popular soup found at Olive Garden restaurants nationwide. It is also known as Zuppa Toscana! I dug out my trusty cookbook called “Top Secret Restaurant Recipes”, by Todd Wilbur, and then got busy in the kitchen.

I can’t count how many times I have made this recipe over the years…it’s always soooo tasty and filling (and ridiculously easy to make, too!). The blended flavors of Italian sausage, potatoes and kale (which I conveniently grow in our garden) are wonderful in a light, creamy broth. Seriously good soup! Perfect way to warm up on a cold, snowy day…or any time you want a great bowl of soup!

How To Make Olive Garden Toscana Soup

Place Italian sausage links into a large skillet. Pan-sear the sausage links on medium heat until browned, and cooked through. This will take between 10 and 15 minutes to fully cook the sausages.

Italian sausage links are pan-seared in skillet.

Slice the cooked Italian sausage links on the diagonal into bite-sized pieces.

The cooked Italian sausage links are cut in thin slices.

Slice the cleaned, unpeeled potatoes into thin slices, and then quarter them. The potato slices will cook more evenly if they are all cut about the same size.

Unpeeled russet potatoes are cut into thin slices, then cut into quarters.

Add More Ingredients To The Toscana Soup

The potato slices now “walk the plank” into the Toscana soup base that is simmering in a large soup pot.

Potatoes being added to the Olive Garden Toscana Soup in pan.

Into the soup pot goes the kale…lots of fresh chopped kale! The Olive Garden Toscana Soup is almost ready to eat!

Chopped kale is added to the soup in pan.

Time To EAT!

Add the cooked and sliced Italian sausage to the soup, and heat the soup, until very hot and ready to serve! Ladle the hot Toscana Soup into serving bowls, serve with some good Italian bread on the side, and enjoy!

The sliced, cooked Italian sausage pieces are added to the pot of Olive Garden Toscana Soup.

Hope you will give this Olive Garden Toscana Soup a try and will discover (if you haven’t already), how delicious it really is! It’s also pretty easy to make a big pot of this soup to enjoy! Sure do hope you like it!

If you enjoy the soups at Olive Garden restaurants, be sure to also check out my recipe for Olive Garden Chicken Gnocchi Soup! It is fantastic! Have a great day.

Looking For More SOUP Recipes?

You can find all of my SOUP recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature
Recipe adapted from the cookbook: “Top Secret Restaurant Recipes”, by Todd Wilbur, (published 1977).
 

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0 from 0 votes
Olive Garden Toscana Soup
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

Category: Soup
Cuisine: Italian
Keyword: Toscana soup
Servings: 6 servings
Calories Per Serving: 396 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 Italian sausage links (mild or hot flavors are okay-I typically use mild)
  • 6 cups chicken stock
  • 3/4 cup milk (for an even creamier version, use heavy whipping cream, then omit the butter)
  • 2 Tablespoons butter
  • 3 cups chopped kale
  • 3 small russet potatoes- unpeeled (or 1 1/2 large potatoes-unpeeled)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
Instructions
  1. Grill or sauté the sausages till done (approx. 15 minutes). Remove from heat and let cool. Once sausage has cooled, slice the sausages at an angle into slices about 1/2 inch thick.
  2. In a large saucepan, combine the chicken stock and the milk/butter (or heavy cream) over medium heat. Add the grilled Italian sausage slices and kale to the soup. Slice the unpeeled potatoes into 1/4 inch slices, and then quarter each slice. Add the quartered potato slices to the soup.

  3. Add the spices (salt, pepper, garlic powder, and red pepper flakes) to taste. Let the soup simmer on low, uncovered for about 1 hour, stirring occasionally. Serve, and enjoy!

Nutrition Facts
Olive Garden Toscana Soup
Amount Per Serving (1 (1/6 of total))
Calories 396 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 77mg26%
Sodium 1245mg54%
Potassium 1000mg29%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 5g6%
Protein 20g40%
Vitamin A 3560IU71%
Vitamin C 47mg57%
Calcium 116mg12%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Olive Garden Toscana Soup is a delicious copycat recipe for a beloved, hearty soup with potatoes, Italian sausage and kale, in a seasoned broth!

 

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Tuscan Garlic Chicken

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.
 
I love to search for new recipes and try them out for my husband and myself, and when I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say!  I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.
 
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About This Recipe For Tuscan Garlic Chicken

The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful! As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?
 
The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!
 
I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it! Here are a few pictures taken while cooking Tuscan garlic chicken:

Some Photos Of The Process

Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! Keep pounding until the chicken breasts are fairly flattened.
 
Pound the chicken breasts with a meat mallet, to flatten them.

You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.
 
Red bell peppers and garlic cook in skillet before adding more sauce ingredients.
 

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and full of flavor.
 
The creamy sauce for Tuscan garlic chicken is very colorful in the skillet.

Serving Tuscan Garlic Chicken

And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!

Tuscan Garlic Chicken, served on a bed of fettucine noodles.

This chicken dish really is a simple meal to prepare, and it tastes wonderful! Sure hope you will consider making this Tuscan garlic chicken! Thank you for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks


Author's signature

 Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html 

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0 from 0 votes
Tuscan Garlic Chicken
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

Category: Entree
Cuisine: Italian
Keyword: Tuscan garlic chicken
Servings: 4
Calories Per Serving: 540 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken breasts
  • 2 Tablespoons olive oil
For the chicken coating:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
For the sauce:
  • 1/2 large red bell pepper , diced
  • 1 Tablespoon minced garlic
  • 1 1/2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/2 Tablespoon flour
  • 3/4 cup milk
  • 1 1/4 teaspoon corn starch
  • 1/4 teaspoon garlic powder
  • salt & pepper , to taste
  • 1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
  • 1/2 cup shredded Parmesan cheese (I used the real stuff!)
For the pasta:
  • 1/2 lb. fettuccine noodles , cooked according to pkg. directions)
  • * Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
  3. On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
  4. Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
  5. While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
  6. To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
  7. Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
  8. In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
  9. Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
  10. Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
  11. Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!
Nutrition Facts
Tuscan Garlic Chicken
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 1000mg43%
Potassium 584mg17%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 2120IU42%
Vitamin C 26.6mg32%
Calcium 235mg24%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

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Chicken Piccata

Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.
My husband and I were invited to dinner in the home of good friends from our church a few months ago. We had a wonderful time visiting and then we were treated to a delicious Chicken Piccata dinner (I got to help my friend Sandy a bit in the kitchen—but SHE did 99% of the “work”).

I had never eaten Chicken Piccata before, so I was incredibly surprised how easy to make (as well as how light and delicious) the chicken was, thanks to the subtle flavors of lemons, garlic, capers and white wine. I’ve made this recipe many times since then, because it has become a favorite of ours!

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Sharing A Great Meal With Our Friends

A great meal and great conversation with dearly loved friends…what more could we ask for? We are so blessed with the friends in our lives…truly a gift from God.

Dinner with friends where we enjoyed chicken piccata.
Well, needless to say… I left their home that evening clutching the recipe in hand (can you see me smiling?). I’ve made this recipe many times since then, but keep forgetting to take photos.

Soooo… I included a photo of the delicious Chicken Piccata my friend Sandy made the evening we joined them for dinner… I guess it counts if I sliced some lemons, gave it a little stir, took the picture, and ate the chicken, right? Ha! Have a great day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Adapted from: www.CuisineAtHome.com

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0 from 0 votes
Chicken Piccata
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

Category: Entree
Cuisine: Italian
Keyword: chicken piccata
Servings: 4
Calories Per Serving: 491 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets (4 chicken breasts, pounded flat between pieces of plastic wrap)
  • 2-3 Tablespoons all-purpose flour (for dredging chicken)
  • Salt and Pepper (to season chicken cutlets with)
  • 6 Tablespoons vegetable oil
  • 3/4 cup dry white wine
  • 3 teaspoons garlic , minced
  • 1 1/2 cups chicken broth
  • 6 Tablespoons fresh lemon juice
  • 6 Tablespoons capers , drained
  • 2 Tablespoons unsalted butter
  • Fresh lemon slices
  • Chopped fresh parsley for garnish
Instructions
  1. Season the chicken cutlets with salt and pepper, then lightly dredge both sides of chicken in the flour, shaking off the excess.
  2. Spray a skillet with nonstick spray, and add the vegetable oil to skillet; heat oil over medium-high.
  3. Saute the chicken 2-3 minutes on one side, then turn them over and cook the other side for 1-2 minutes with a lid (or covering) on the pan. Transfer chicken to a warm plate; skim off the fat from the pan.
  4. De-glaze the skillet with the wine and add the minced garlic. Cook until the garlic is slightly browned and the liquid is nearly evaporated (approx. 2-3 minutes). Be careful not to burn the garlic.
  5. Add the broth, lemon juice and capers to the skillet.
  6. Return chicken to skillet and cook for an additional minute on each side. Transfer the chicken to a warm plate (serving platter or individual plates).
  7. Finish the sauce by adding the butter and sliced lemons to skillet sauce. Once the butter melts, pour the sauce over the cutlets.
  8. Garnish with chopped fresh parsley and serve. Enjoy! This is delicious with a side of pasta.
Nutrition Facts
Chicken Piccata
Amount Per Serving (1 serving)
Calories 491 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 21g131%
Cholesterol 123mg41%
Sodium 855mg37%
Potassium 763mg22%
Carbohydrates 7g2%
Sugar 1g1%
Protein 37g74%
Vitamin A 240IU5%
Vitamin C 18.2mg22%
Calcium 27mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Piccata is an easy to prepare, classic Italian dish featuring chicken cutlets, cooked in broth with lemons, garlic, white wine and capers.

 

 

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Chicago-Style Deep Dish Pizza

Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

My husband and I love pizza! We especially adore Chicago-Style Deep Dish Pizza…it’s so amazing! While there isn’t too much that is healthy in a slice or two of a good one, occasionally we just want the sheer cheesiness (new word) and oozy goodness of hot pizza. Nine times out of ten we just order from our favorite place, or I will throw together a homemade one, if the mood hits.

However…sometimes you just have a craving for a humongous deep dish pizza. You know, the kind that can feed a small village or two. That kind. I started searching online for the basics of a good deep-dish pizza and came upon this one. It sounded pretty easy, and I knew I could add a few things to personalize it for our taste buds to be delighted.

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This Chicago-Style Deep Dish Pizza Tastes GREAT!

The results with this deep dish pizza are fantastic! Stuffed FULL of goodies, this pizza came out of our oven just screaming to be devoured. The filling includes, pepperoni, Italian sausage, chunky tomatoes, provolone, mozzarella, Parmesan, mushrooms and green bell peppers.

Hot, cheesy, and full of flavor…yes, yes, yes! I sure hope you enjoy this Chicago-style deep dish pizza. I know we sure do.

A Chicago-Style Deep Dish Pizza, ready to slice and eat!
This pizza takes a bit of prep time (for dough to rise, etc.), but I know you will LOVE the finished product…absolutely delicious! C’mon…you KNOW you want a big ol’ bite of this deep dish pizza…can you smell it? Ooooooh! Hope you enjoy it!

Looking For More PIZZA Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few pizza recipes you might enjoy include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From: http://www.seededatthetable.com/2011/01/24/chicago-style-deep-dish-pizza/

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0 from 0 votes
Chicago-Style Deep Dish Pizza
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins
 

Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

Category: Entree
Cuisine: Italian
Keyword: deep dish pizza
Servings: 8 slices
Calories Per Serving: 464 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the dough:
  • 1 1/2 cups + 2 TBSP all-purpose flour
  • 1/4 cup yellow cornmeal
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/8 teaspoon. instant yeast
  • 1/2 cup + 2 Tablespoons water , at room temperature
  • 1 1/2 Tablespoons unsalted butter , melted
  • 1 teaspoon. olive oil
  • 2 Tablespoons unsalted butter , softened
For the sauce:
  • 1 Tablespoon unsalted butter
  • 2 Tablespoons finely chopped onion
  • 1/4 teaspoon. dried oregano
  • 1/4 teaspoon salt
  • 1 clove garlic , minced or pressed
  • 1 (14.5 oz.) can petite-diced tomatoes
  • Pinch of sugar
  • 2 Tablespoons chopped basil
  • 1 1/2 teaspoons olive oil
  • Ground black pepper , to taste
  • Salt , to taste
For the filling and topping:
  • 2 Tablespoons olive oil
  • 1/2 cup chopped or sliced mushrooms
  • 1/4 cup chopped green pepper
  • 2 links Italian sausage , cooked (spicy or sweet, w/casing removed and crumbled, cooked in skillet)
  • 1/2 cup pepperoni slices
  • 1/4 oz. grated Parmesan cheese (about 2 TBSP)
  • 4 thin slices provolone cheese
  • 8 oz. shredded mozzarella cheese (approx. 2 cups)
Instructions
  1. Make the dough: Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1-2 minutes. Scrape dough down from sides of bowl, as needed. Increase the speed to medium-low and knead until dough is glossy and smooth (approx. 3-4 minutes)
  2. Coat a medium bowl with 1 tsp. of the olive oil. Transfer the dough to bowl, turning once to coat with oil. Cover tightly with plastic wrap; let rise at room temperature until nearly doubled in size (approx. 45-60 minutes)
  3. Once dough has risen, turn it out onto a lightly floured, dry work surface and roll it into an 8x6 inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2 inch border around the edge.
  4. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2 inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return dough to oiled bowl.
  5. Cover tightly again with plastic wrap and let rise in the refrigerator for 40-50 minutes till it has risen quite a bit. (not doubled, but close)
  6. Prepare the sauce: In medium saucepan, melt the butter over medium heat.
  7. Stir in the onion, mushrooms, green pepper, oregano, and salt. Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3-5 minutes.
  8. Add the garlic and cook just until fragrant, about 30-45 seconds.
  9. Stir in the tomatoes and sugar, then increase the heat to medium-high. Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups (about 15 minutes). Remove from heat and stir in basil and oil.
  10. Season with salt and pepper to taste.
  11. Preheat oven to 425 degrees. Coat a 9 inch round cake pan with olive oil.
  12. To assemble and make pizza: Move the dough to a dry, lightly floured work surface and roll out into a 13 inch disk, about 1/4 inch thick. Fold in half and carefully transfer the dough to the pan. Unfold, and lightly press the dough to line the bottom of the pan and 1 inch up the sides of the pan. If the dough resists stretching, wait 5 minutes before trying again.
  13. Sprinkle 1 1/2 cups of the shredded mozzarella over the surface of the dough. Then layer 1/2 of the sauce over the cheese. Next layer is the sausage and pepperoni. Then add the other 1/2 of the sauce on top of the meat. Top with the remaining 1/2 cup of shredded mozzarella, the provolone slices, and the Parmesan cheese. I also sprinkle the top with a a bit more dried oregano.
  14. Bake in a 425 degree oven for 20-25 minutes (mine took 25), until the crust is golden brown. Remove pizza from oven and let it rest for 10 minutes before slicing (trust me on this...holds together better this way).
Recipe Notes

This recipe may seem a bit labor intensive, but if you brown the Italian sausage, and cook the sauce during the "rising" times of the dough, it really isn't so much. The hardest part really is just waiting for the dough to rise...and for that FIRST TASTE! I hope you enjoy this as much as we did!

Nutrition Facts
Chicago-Style Deep Dish Pizza
Amount Per Serving (1 slice)
Calories 464 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 13g81%
Cholesterol 70mg23%
Sodium 973mg42%
Potassium 358mg10%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 3g3%
Protein 18g36%
Vitamin A 595IU12%
Vitamin C 9.2mg11%
Calcium 258mg26%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a delicious Chicago-style deep dish pizza from scratch, with 3 cheeses, sausage, pepperoni, tomatoes, green peppers and mushrooms.

 

 

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