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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Finally tried this recipe! It definatley sounded better than it tasted! I would not reccomend this one, the crust was good, but other than that it was pretty bazaar to us. Maybe with some tweaking in the sauce and the topping, It was kinda like a lazagna but with crust. I would much rather have had lazagna with all the trouble it took to make! Ingredients:
1/4 ounce dry yeast |
1 cup lukewarm water |
1 tablespoon sugar |
1 teaspoon salt |
2 tablespoons oil |
2 1/2-3 cups flour |
1 lb italian sausage |
1/4 cup chopped onion |
1 garlic clove, minced |
1 lb tomato, chopped |
1 (6 ounce) can tomato paste |
1/2 lb mushroom, sliced |
1 teaspoon oregano |
1 teaspoon salt |
1/8 teaspoon pepper |
1 lb ricotta cheese |
1/4 lb mozzarella cheese, grated |
2 eggs, lightly beaten |
1/4 cup minced parsley |
1/8 teaspoon salt |
1/2 lb mozzarella cheese, grated |
1/2 teaspoon oregano |
1/4 cup grated parmesan cheese |
Directions:
1. Dough:.
2. Dissolve yeast in water in bowl.
3. Add sugar, salt and oil. Mix well.
4. Gradually add flour to form stiff dough.
5. Knead on a floured surface until smooth and elastic.
6. Place in greased bowl, cover with a tea towel and let rise in a warm place until doubled in bulk.
7. Meat Sauce:.
8. Brown meat in a large skillet with onion and garlic. Drain grease.
9. Add remaining ingredients and simmer for 30 minutes. Cool.
10. Cheese Filling:.
11. Combine all ingredients and mix well.
12. Roll out half of dough on floured surface into a large rectangle.
13. Place in a greased 11x17 jelly roll pan or a 9x13 inch glass baking dish, easing dough gently to fit up the sides.
14. Spread with cheese filling.
15. Roll out remaining dough and fit over cheese filling.
16. Cover with meat sauce.
17. Bake at 400 degrees for 15 minutes.
18. Sprinkle with Mozzarella cheese, oregano and Parmesan cheese and bake an additional 15 minutes or until golden,.
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