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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is really more than just a pizzait's a hearty, stick-to-your-ribs feast!Michelle Martin, Niceville, Florida Ingredients:
crust: |
1 tablespoon sugar |
2 packages (1/4 ounce each) active dry yeast |
1-1/4 cups warm water (110° to 115°) |
3-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon salt |
1/4 cup canola oil |
meat filling: |
1 pound ground beef |
1 medium onion, chopped |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
1 package (10 ounces) frozen chopped spinach, thawed and well drained |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
4 cups spaghetti sauce |
Directions:
1. For crust, dissolve sugar and yeast in water; set aside. In a large bowl, combine flour and salt. Stir in yeast mixture and oil; mix until dough forms a ball. Knead on a lightly floured surface 6-8 minutes or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Meanwhile, for filling, cook beef and onion over medium heat until meat is no longer pink; drain and cool. Stir in the olives, mushrooms, spinach and cheese; set aside.
3. Punch dough down. Divide into two pieces, one slightly larger than the other. Roll out the larger piece into a 15-in. circle. Press onto the bottom and up the sides of a greased 12-in. deep-dish pizza pan. Cover with meat mixture.
4. Roll out remaining dough into a 12-in. circle; place over meat mixture. Crimp edges of crusts together to seal; gently press top crust onto meat filling. Cut a 1-in. slit in center of crust. Spread spaghetti sauce over top crust.
5. Bake at 475° for 35-40 minutes or until lightly browned. Yield: 10-12 servings.
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