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Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza
"Excellent" is the rating I give this hearty double-crust pizza. Favorite filling are tucked inside, and tasty tomato sauce tops the pie.—Edie DeSpain, Logan, Utah
8 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 1 teaspoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 2 teaspoons sugar
  • 2 tablespoons canola oil
  • 1-1/2 teaspoons salt
  • 2-1/2 to 3 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 pound bulk Johnsonville® Ground Sausage
  • 1 small green pepper, diced
  • 1 small onion, diced
  • 3 garlic cloves, peeled and sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/3 cup chopped pepperoni
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/4 cup tomato sauce

Directions

  • In a large bowl, dissolve yeast in warm water. Add sugar; let stand
  • for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal;
  • beat until smooth. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
© Taste of Home 2013

2 of 2

Chicago-Style Stuffed Pizza (continued)

Directions (continued)

  • Punch dough down; let rest for 5 minutes. Divide into two portions,
  • one slightly larger than the other. On a lightly floured surface,
  • roll out larger portion to a 12-in. circle. Press onto the bottom
  • and up the sides of a greased 10-in. ovenproof skillet.
  • Preheat oven to 375°. In a large skillet, cook sausage, green
  • pepper and onion over medium heat until meat is no longer pink. Add
  • garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese,
  • pepperoni, Parmesan cheese and oregano. Add to prepared crust.
  • On a lightly floured surface, roll remaining dough into an 11-in.
  • circle. Place over pizza; seal edges. Cut four slits in top. Bake
  • 30-35 minutes or until crust is golden brown. Spread with tomato
  • sauce. Yield: 8 slices.
Nutrition Facts: 1 serving (1 slice) equals 379 calories, 16 g fat (6 g saturated fat), 35 mg cholesterol, 906 mg sodium, 41 g carbohydrate, 2 g fiber, 17 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013