Andouille Deep-Dish Pizza with Peppers and Onions
Andouille Deep-Dish Pizza with Peppers and Onions features dough made in a bread machine, homemade pizza sauce, andouille sausage, sweet peppers and onions, fresh mozzarella cheese, and fresh oregano leaves.
The Equipment You’ll Need
- A Bread Machine- The dough for this pizza is made in a bread machine.
- A Kitchen Scale- I use a scale to weigh my flour for the dough. Doing this really helps your dough come out perfectly every time.
- Two Ten Inch Cast Iron Skillets- You could also use a nine inch cake pan.
- A Pizza Stone- A large pizza stone is needed for baking the pizzas.
The Ingredients You’ll Need for Andouille Deep-Dish Pizza with Peppers and Onions
- Pomi Strained Tomatoes- These come in a box, and I like them because they are salt free, and don’t contain citric acid. But, you can use a tomato puree instead.
- Andouille Sausage- This is a precooked sausage, popular in Cajun and Creole cooking.
- Fresh Mozzarella Cheese- You can absolutely substitute regular mozzarella cheese.
- Fresh Oregano- This adds a terrific fresh flavor to the pizza.
How I Made my Pizza
- First, I loaded all the ingredients in the bread machine, measuring all my ingredients very carefully. I also weighed the flour on my food scale. Then, I went out shopping while my bread machine did all the work.
- When I returned, I put the dough into the skillets, and let it rise again. I also preheated both my oven and my pizza stone.
- Next, I cooked the pizza sauce and veggies. I made sure not to burn my peppers and onions.
- Finally, I baked off the pizzas. Before I put the pizzas in the oven, I pricked them all over with a fork. This prevents the dough form forming big bubbles.
My Andouille Deep-Dish Pizza with Peppers and Onions is such a nice change from the thin crust pizzas that are so popular here in New York. And, the andouille is a very nice change from the typical Italian sausage we usually have on pizza.
Andouille Deep-Dish Pizza with Peppers and Onions
Deep-dish pizza topped with homemade pizza sauce, fresh mozzarella cheese, red peppers, onions, andouille sausage and fresh oregano.
Equipment
- 2 Ten Inch Cast Iron Skillets
- A Bread Machine
Ingredients
For the Pizza Dough:
- 1 cup water
- 1 tbsp. extra virgin olive oil
- 3 cups all-purpose flour (360g)
- 1 tsp. honey
- 1 tsp. salt
- 2 tsp. active dry yeast
To Assemble the Pizza:
- 1 box Pomi strained tomatoes
- 3 tbsp. extra virgin olive oil
- 1 clove minced garlic
- 1 tsp. dried oregano
- ½ tsp. sugar
- ¼ tsp. kosher salt
- ¼ tsp. crushed red pepper flakes
- 1 cup diced red pepper
- 1 cup diced onion
- 4 cups fresh mozzarella cheese
- 1½ cup sliced andouille sausage
- ¼ cup fresh oregano leaves
Instructions
- For the Pizza Dough:
- Add all the ingredients to your bread machine, in the order suggested by the manufacturer of your bread machine.
- Select the dough cycle, and press start.
- When the dough is done, dump it onto a floured board, and divide the dough into two balls.
- Also, preheat the oven to 425 degrees and place a pizza stone on the bottom rack of the oven.
- Press each ball of dough into a twelve inch circle.
- Brush two ten inch cast iron skillets with extra virgin olive oil, and then press the dough into the skillets and up their sides. Brush the dough with more oil and cover them loosely with plastic wrap. Then, let them rise for thirty minutes.
To Assemble the Pizzas:
- While the dough rises make the pizza sauce by heating the one tablespoon of extra virgin olive oil in a Dutch oven, and then adding the garlic. Let it cook for a minute on low heat and then add the strained tomatoes, oregano, sugar, salt, and red pepper flakes. Simmer for twenty minutes. You'll only need about a half cup of the sauce for your pizzas, but it keeps really well in the freezer.
- In a skillet, heat another tablespoon of oil, and cook the onion and red pepper on low heat until it's soft but not brown.
- When the dough is done rising, and the pizza stone has been in the hot oven for at least thirty minutes, remove the plastic wrap from the pans and prick them all over with a fork. Bake the pans on the pizza stone for 15 minutes.
- Remove the pans from the oven and top with about a quarter cup of sauce each. Then add the cheese, followed by the onions, peppers, and andouille. Bake the pizzas for ten minutes.
- Finally, place the pans under the broiler, so the cheese can brown. Take them out and top them with the oregano leaves.
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