Chicago Deep-Dish Panzanella

Name: Chicago Deep-Dish Panzanella
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Europe, Italian
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon honey; 1 teaspoon Italian seasoning; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes, optional; Salt and pepper to taste; PANZANELLA SALAD:; 1 loaf focaccia bread (12 ounces), cut into 1-in. cubes; 4 tablespoons olive oil, divided; 1 medium green pepper, sliced; 1 small red onion, sliced; 4 ounces sliced mushrooms; 4 ounces bulk Italian sausage; 3 ounces sliced pepperoni; 2 ounces sliced ripe olives, drained; 8 ounces fresh mozzarella pearls; 3 tablespoons freshly grated Parmesan cheese; Optional: Chopped fresh parsley, oregano, basil and/or thyme, for garnish; 1/2 cup marinara sauce, for garnish, optional

Total Time Prep: 20 min. Cook: 15 min.

Yield 6 servings

Test Kitchen Approved

Deluxe pizza toppings, toasted focaccia cubes and a pizzeria-inspired vinaigrette make this Chicago deep-dish panzanella a salad to remember.

Ingredients

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes, optional
Salt and pepper to taste
PANZANELLA SALAD:
1 loaf focaccia bread (12 ounces), cut into 1-in. cubes
4 tablespoons olive oil, divided
1 medium green pepper, sliced
1 small red onion, sliced
4 ounces sliced mushrooms
4 ounces bulk Italian sausage
3 ounces sliced pepperoni
2 ounces sliced ripe olives, drained
8 ounces fresh mozzarella pearls
3 tablespoons freshly grated Parmesan cheese
Optional: Chopped fresh parsley, oregano, basil and/or thyme, for garnish
1/2 cup marinara sauce, for garnish, optional

Directions

In a glass measuring cup, whisk together dressing ingredients; set aside.
Preheat the oven to 350° with the rack in the center position. Arrange cubed focaccia on a sheet pan; toss with 2 tablespoons olive oil. Bake 10-12 minutes or until crisp and lightly golden. Remove; let cool. Set the oven to broil.
On a separate sheet pan, toss together green pepper, onion, mushrooms and the remaining 2 tablespoons olive oil. Broil 5-8 minutes or until vegetables are lightly browned on the edges and tender-crisp. Remove; let cool.
Meanwhile, in a large skillet over medium heat, brown the sausage, 6-8 minutes, breaking it up with a wooden spoon as it cooks. Drain.
In a large salad bowl, combine focaccia cubes, vegetables, sausage, pepperoni, black olives and mozzarella pearls. Toss with dressing to coat.
Top with Parmesan cheese and fresh herbs, if desired. Dollop with marinara to serve, if desired.

Nutrition Facts

1 serving: 656 calories, 49g fat (14g saturated fat), 56mg cholesterol, 948mg sodium, 38g carbohydrate (5g sugars, 2g fiber), 17g protein.