Chicago-Style Stuffed Pizza |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. Ingredients:
1 teaspoon active dry yeast |
1 cup warm water (110° to 115°) |
2 teaspoons sugar |
2 tablespoons canola oil |
1-1/2 teaspoons salt |
2-1/2 to 3 cups all-purpose flour |
1/2 cup yellow cornmeal |
1/2 pound johnsonville® mild ground italian sausage |
1 small green pepper, diced |
1 small onion, diced |
3 garlic cloves, peeled and sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/3 cup chopped pepperoni |
1/4 cup grated parmesan cheese |
1 teaspoon dried oregano |
1/4 cup tomato sauce |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
4. Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
5. On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce. Yield: 8 slices.
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