Hearty Meat Pizza Source: Better Homes and Gardens
Makes 6 to 8 servings Prep: 40 minutes Bake: 20 minutes Ingredients a.. 2-3/4 to 3-1/4 cups all-purpose flour b.. 1 package active dry yeast c.. 1/4 teaspoon salt d.. 1 cup warm water (120 degree F to 130 degree F) e.. 2 tablespoons cooking oil f.. 1/2 pound ground beef and/or bulk Italian sausage or pork sausage g.. 1 cup chopped onion h.. 1 3-1/2-ounce package sliced pepperoni i.. 1 cup cut-up Canadian-style bacon j.. 1 cup chopped green sweet pepper k.. 2 cups shredded mozzarella cheese (8 ounces) l.. 1/4 cup grated Parmesan or Romano cheese m.. 3/4 cup chopped onion n.. 2 cloves garlic, minced o.. 1 tablespoon olive oil, margarine, or butter p.. 1 14-1/2-ounce can tomatoes, cut up q.. 1 8-ounce can tomato sauce r.. 1 bay leaf s.. 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed t.. 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed u.. 1 teaspoon fennel seed, crushed (optional) v.. 1/2 teaspoon sugar w.. 1/4 teaspoon pepper Directions 1. Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf. 2. Meanwhile in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes. 3. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans. Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned. 4. Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with beef mixture. Top with pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with mozzarella and Parmesan or Romano cheese. 5. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 to 8 servings. Make-Ahead Tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using. Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
