spicy sausage and spinach deep dish pizza with italian parmesan crema

Ok, so here’s the thing about living with a New Yorker. There are very specific rules about pizza. The dough has to be just right, a balanced ratio of sauce to cheese as to produce the just right amount of grease, and never, under any circumstances, mention the “D” word. You guessed it; Deep-dish. Eek! I said it! And because I love getting a rise outta my hubby, I made it too 🙂 While deep-dish pizza can be so heavy and filling, this recipe has a surprising twist adding a light and airy element. So c’mon New Yorkers, give deep-dish a chance and try my Spicy Sausage and Spinach Deep-Dish with Italian Parmesan Crema.

Pizza Lovers of the world, unite!

Pizza Lovers of the world, unite!

Ingredients:

2 cloves of garlic, roughly chopped

1 spring of rosemary

5 ounces freshly grated parmesan cheese (no the pasta aisle dry stuff won’t work!), plus a few TBS

1 pint of heavy cream

1/2 cup white wine

1 store bought pizza dough (remove from fridge at least an hour before)

1 1/2 cups marinara (home made or store bought, the thick and chunky kind works best)

2 cups shredded mozzarella cheese

3 hot sausage links, removed from the casing and crumbled

1 cup fresh spinach

Salt and pepper to taste

EVOO

Directions:

Preheat the oven to 475 degrees.

In a small sauce pan heat a drizzle of EVOO over medium heat. Add the garlic and saute until fragrant, about 4 minutes. Add the wine and cook until almost evaporated, about 5 minutes. Add in the cream and 5oz Parmesan and bring to a simmer, stirring frequently.

Once the cream comes to a simmer, add the rosemary and remove from the heat for 4 minutes. Strain through a mesh sieve into a bowl and transfer to the refrigerator.

Parmesan should be melted completely

Parmesan should be melted completely

Strain to remove the garlic and herbs

Strain to remove the garlic and herbs

Grease a square or round deep baking dish with EVOO. Place the dough into the dish and knead with finger tips until it fills the dish, raising the sides slightly. Layer the cheese, sausage, spinach, and sauce, in order, on top of dough. Garnish with extra few TBS of parmesan. Bake for 30-40 minutes until the dough is browned and the toppings are cooked.

Cheese on the bottom makes this pizza feel even more Chicago authentic

Cheese on the bottom makes this pizza feel even more Chicago authentic

During the last few minutes of baking, remove the parmesan crema from the fridge and begin to beat with an electric hand mixer or by hand with a wire whisk until stiff peaks form.

By hand will work, but electric is much faster!

By hand will work, but electric is much faster!

Viola!

Viola!

Top with pizza with dollops of crema.

Use leftover crema for tomato salad or bruschetta

Use leftover crema for tomato salad or bruschetta

It’s always fun to play around with traditional food, even if you are a New York pizza lover! The light parmesan crema creates a fun and opposite, yet complimentary element to the heavy deep dish style. Try using different herbs in the crema for a subtle difference in flavor. I always like to top my pizza with a sprinkle of dried oregano to bring it all together! Even my husband went back for seconds, but you’ll keep that a secret, right? 😉

Eat Well,

Stephanie a.k.a.

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