Stuffed-to-the-Gills Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
I use my bread machine to make the dough for this filling pizza, pens Dyann Schieltz from Parker, Colorado. We used to pick one up from a local pizza parlor, until I dreamed up this recipe. My husband loves it! Ingredients:
1-1/2 cups water (70° to 80°) |
2 teaspoons salt |
2 teaspoons sugar |
2 teaspoons olive oil |
5 cups all-purpose flour |
4 teaspoons active dry yeast |
1 can (8 ounces) tomato sauce |
3 tablespoons tomato paste |
1 garlic clove, minced |
1 teaspoon italian seasoning |
dash crushed red pepper flakes |
1/2 pound johnsonville® mild ground italian sausage, cooked and crumbled |
1/4 pound hard salami, diced |
30 slices pepperoni |
1/2 cup chopped red onion |
1 cup (4 ounces) shredded cheddar cheese, divided |
1 cup (4 ounces) shredded mozzarella cheese, divided |
1 plum tomato, diced |
Directions:
1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes or mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down; divide in half. Roll one portion into a 13-in. circle. Place on a greased 14-in. pizza pan.
2. In a bowl, combine the tomato sauce, tomato paste, garlic, Italian seasoning and pepper flakes. Spread 3/4 cup over dough to within 1 in. of edge. Sprinkle with the sausage, salami, pepperoni, onion, 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
3. Roll the remaining dough into a 12-1/2-in. circle. Place over the pizza; seal edges. Cut four slits in top. Spread with the remaining sauce. Bake at 375° for 35 minutes. Sprinkle with diced tomato and remaining cheese. Bake 5-10 minutes longer or until golden brown. Yield: 8 slices.
|
|