Two-Meat Pizza with Wheat Crust |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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When our children were younger, I made this tasty, from-scratch pizza for their birthday parties. Everyone loved it so much there was never any left over. It has a thick, chewy crust plus hearty toppings. Ingredients:
crust: |
1 package (1/4 ounce) active dry yeast |
1-1/2 cups warm water (110° to 115°) |
2 tablespoons canola oil |
1-1/4 cups whole wheat flour |
2 tablespoons sugar |
1/2 teaspoon salt |
1-3/4 to 2 cups all-purpose flour |
toppings: |
1 can (15 ounces) pizza sauce |
1 teaspoon sugar |
1/2 cup sliced mushrooms |
1/4 cup chopped onion |
1/4 cup sliced ripe olives |
1/2 pound johnsonville® mild ground italian sausage, cooked and drained |
4 ounces canadian bacon, chopped |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, dissolve yeast in water; add oil. Combine the whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place for 15-20 minutes.
3. Punch dough down. Pat dough onto the bottom and 1 in. up the sides of a greased 14-in. pizza pan.
4. Combine pizza sauce and sugar; spread over crust. Sprinkle with mushrooms, onion and olives. Layer with sausage, Canadian bacon and cheese. Bake at 350° for 25-30 minutes or until golden and cheese is melted. Yield: 8 slices.
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