Molly Yeh's Sausage, Peppers and Onion Deep Dish Pizza | Girl Meets Farm | Food Network
Molly's thick Chicago-style pizza is loaded with cheese, sausage, pepper and onions ????
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Sausage, Peppers and Onion Deep Dish Pizza
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 50 min (includes rising and cooling time)
Active: 35 min
Yield: 2 pizzas (6 to 12 servings)
Ingredients
4 cups all-purpose flour, plus more as needed
1 tablespoon sugar
2 1/4 teaspoons instant yeast
Kosher salt
1 1/2 cups warm water
1/4 cup corn oil, plus more for the bowl
4 tablespoons unsalted butter, softened
One 28-ounce can chopped San Marzano tomatoes
12 ounces sliced mozzarella
12 ounces ground pork sausage
1/2 green bell pepper, chopped
1/2 small yellow onion, chopped
1/4 cup grated Pecorino-Romano, plus more for serving
2 pinches dried oregano
Crushed red pepper, for serving, optional
Directions
In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
Once the dough is ready, preheat the oven to 500 degrees F.
Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
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Molly Yeh's Sausage, Peppers and Onion Deep Dish Pizza | Girl Meets Farm | Food Network
Sausage Pepper and Rice Skillet | Jambalaya Recipe?
Sausage Pepper and Rice Skillet | Jambalaya Recipe - This recipe is just what you've been looking for. It's easy and extremely customizable. With just the addition of Celery and some Cajun Seasoning this could just as well been a Jambalaya. Enjoy this easy Sausage, Pepper and Rice Skillet with the whole fam!
Sausage Pepper and Rice Skillet Ingredients
2 - 3 Chicken Andouille Sausage
1 1/4 cup White Rice
5 tbsp Tomato Paste
1 Yellow Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 medium White Onion, quartered and sliced
2 tsp Olive Oil
4 Garlic Cloves, minced
1/2 tsp Kosher Salt
1/2 tsp Ground Black Pepper
1 1/4 cup Chicken Broth, 33% low sodium works great
1 tsp Paprika
1/2 tsp Cayenne Pepper
Parsley for garnish
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Making Breakfast Sausage Country Style!
Recipe for making our favorite Country Style Breakfast Sausage.
Our recipe is simple
10 lbs of meat, for our country style we use 2 lbs of beef (you can also use venison or bison) and 8 lbs of pork we like to use a pork butt. For a juicy sausage you need about 20% fat otherwise your sausage will taste dry. If you use venison or bison or even lean beef where there is very little fat, we recommend adding a little fat, preferably beef fat but whatever you may have extra of) I know in the video I did 50/50 beef/pork. Which by the way still tastes great and is something different then what is available at the grocery store.
* But 80/20 is what we recommended for a good country style breakfast sausage.
1/2 cup of North Country Seasoning
about 1 cup of cold water
Mix very well, sit in frig over night, and do a quick remix of the sausage and then put into food saver bags or a ziploc freezer bag.
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My disclaimer: You may find I will do an error in my videos from my memory. I still have some fog left from 2021 and often I struggle with my words and remembering, so I will always post my corrections in the description. You will also often hear me run out of breath while I am speaking due to my lungs being drastically damaged from 2 separate and severe illnesses. I apologize for that as well. My story will be in a video soon.
Our videos are for educational entertainment on the life in our home, it may not reflect the life in your home.
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Seasoning link coming soon. We are currently offering North Country Sausage seasoning on our Patreon Page. :)
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No Fail Sausage Gravy Secrets Revealed - The Hillbilly Kitchen
No Fail Sausage Gravy Secrets Revealed. In this video I reveal the secrets to the perfect sausage breakfast gravy. I'll show you the techniques that cooks have been using for centuries. Once you know how to make your own gravy, that stuff in a package, or from chain restaurants will never be good enough for breakfast again.
Remember to put God first! :)
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Ingredients:
A skillet that sausage has been cooked in
and/or
2 to 4 ounces of uncooked sausage
1/4 Cup flour
2 Cup milk
Salt & Pepper to taste
3 ingredient biscuits -
Buttermilk biscuits -
Healthy biscuits -
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Sausage Gravy Recipe
I show you how to make my creamy and rich sausage gravy recipe!
Ingredients
10 oz breakfast sausage
1/3 cup all-purpose flour
3 1/2 cup milk
salt and pepper
Directions
Heat large skillet on medium to high heat. Place sausage into heated skillet, and cook until all browned. Turn off heat and place skillet on an angle to allow the dripping (or grease) from the sausage to move to one side of the pan. Remove the actual meat until only the drippings remain. Place skillet back on the burner on low heat and mix in the flour to create a roux. Turn the burner up to medium to low heat and slowly add the milk while always stirring. When the gravy mixture condenses, add the sausage and stir to your liking of consistency. Season very well with salt and pepper. Enjoy!
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Sausage Biscuit and Gravy Casserole | BreakfastwithAB
Sausage Biscuit and Gravy Casserole | Breakfast Recipe
Enjoy this easy and delicious breakfast casserole.
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Thank you and enjoy! Here is the printable recipe:
Sausage Biscuits and Gravy Casserole Ingredients
1 pkg Biscuits (Pilsbury, 8 count)
1/2 lb Bacon
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb. Italian Sausage
1 cup Cheddar Cheese, shredded
1/2 cup milk (for eggs)
Salt and Pepper to taste
Gravy Ingredients
2 tbsp of Butter (can use 2 tbsp of Bacon Fat to level up the flavor)
2 tbsp Flour
2 cups Half & Half (can use heavy cream or whole milk)
2 tbsp All Purpose seasoning (I used Garlic Butter seasoning from Sweetsmokiejoe.com)
1/8 - 1/2 tsp of Red Pepper Flakes
Salt and Pepper to taste
Note: Can use1 packet of Peppered Gravy Mix (2.3 oz. package) if you don't want to make your own Gravy.
Looking for a printable recipe? Click here!
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PERKS for YOUTUBE MEMBERS
????5 Gets you Bi-Weekly written recipes, Access to private live streams, Access to the Exclusive Smokin and Grillin wit AB (TBD), Your name at the end of the video (credits).
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If your like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
My Amazon Store
**** Video Gear and Links ****
My Gear
Camera 1: Panasonic GH5 -
Camera 2: Nikon D7000 -
Camera 3: Samsung Note 10 -
Favorite Prime Lens: PANASONIC LUMIX G X VARIO II PROFESSIONAL LENS 12-35MM -
Favorite Zoom Lens:
Favorite Cell Mic:
Production Tech
Desk Mic:
Wireless Rode Mic:
Lighting Kit:
Neewer 4x 160 LED Lighting Kit:
Manfroto Mini Tripod w/universal Cell mount:
Echo Dot (2nd Generation): Black -
Social Media
Twitter:
Instagram:
Google+:
Facebook:
Pintrest:
Snapchat:
For business inquiries:
Smokin' and Grillin' with AB
5198 Arlington Ave
Box 363
Riverside, CA 92504-2603
Websites
SmokinandGrillinwitAB.com
Email: SmokinandGrillinwitAB@gmail.com
#SmokinandGrillinwitAB #CookinwitAB #SmokinGrillinFam
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.