Wednesday, January 25, 2017

Wild Idea Buffalo Recipe of the Week - Deep Dish Rustic Buffalo Pizza

This week's Wild Idea Buffalo Recipe of the Week is a Deep Dish Rustic Buffalo Pizza. You'll put a smole on everyone's face with this weeks Wild Idea Recipe, Deep Dish Rustic Buffalo Pizza! This would make a perfect dish for your upcoming Super Bowl Party or family gathering. It's made using Wild Idea Buffalo Italian Sausage, which I just received a package of and will be trying soon! Below is also a recipe to make your Pizza Crust. Another good one from Wild Idea Buffalo! Enjoy and Eat Healthy.

Deep Dish Rustic Buffalo Pizza
Buffalo Rustic Pizza serves 8 to 12
This is an adaptation of a recipe from a gourmet magazine, from years ago.

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage
2 lbs. spinach leaves, washed
4 eggs
15 oz. ricotta cheese
2 garlic cloves, minced
5 red bell peppers, roasted, peeled, seeded and coarsely chopped
or  24 oz. jarred roasted red peppers, coarsely chopped
8.5 oz. jarred sun-dried tomatoes, flash processed
2 cups Parmesan cheese, grated
8oz. provolone cheese, sliced
salt and pepper

Dough Ingredients:

4 cups flour
2 teaspoons sugar
1 cup cold salted butter, sliced
4 eggs, lightly beaten


1.)  Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.)  In same skillet, over medium heat, add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.)  Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.)  In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.)  In mixing bowl, using a pastry hook, mix together dough ingredients in order listed. Mix until incorporated.

6.)  Form dough into a ball and removing 1/3 of dough. Roll 2/3 of dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.)  Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough
into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.)  In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.)  Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½  hours. Remove and allow to rest for 10 minutes before cutting.

No comments:

Post a Comment