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Loaded Pizza

This big pizza smothered with toppings is one of my specialties. I like to prepare a bunch at Christmastime, dress up as Santa Claus and deliver them to friends.

8 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

1 can (8 ounces) mushroom stems and pieces, drained
1/4 cup each chopped green pepper, sweet red pepper, ripe olives, white onion and red onion
2 garlic cloves, minced
3 tablespoons olive oil, divided
1/2 pound ground beef
1/4 pound bulk pork sausage
2 teaspoons cornmeal
1 loaf (1 pound) frozen bread dough, thawed
1/2 teaspoon garlic powder
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
4 teaspoons Italian seasoning
1/4 teaspoon pepper
27 pepperoni slices (1-3/4 ounces)
2 cups (8 ounces) shredded Italian cheese blend
1/4 cup shredded cheddar cheese

Directions

In a large skillet, saute the mushrooms, peppers, olives, onions and
garlic in 1 tablespoon oil until tender; remove and set aside. In
the same skillet, cook beef and sausage over medium heat until no
longer pink; drain.
Grease a 14-in. pizza pan and sprinkle with cornmeal. On a floured
surface, roll dough into a 15-in. circle. Transfer to prepared pan.

2 of 2

Loaded Pizza (continued)

Directions (continued)

Build up edges slightly; prick dough thoroughly with a fork. Brush
with remaining oil; sprinkle with garlic powder. Bake at 400°
for 8-10 minutes or until edges are lightly browned.
In a small bowl, combine the tomato sauce, parsley, Italian seasoning
and pepper; spread over crust.
Top with the vegetables, meat mixture and pepperoni. Sprinkle with
cheeses. Bake for 17-20 minutes or until crust is golden and cheese
is melted. Yield: 8 servings.

Nutrition Facts: One slice equals 543 calories, 34 g fat (12 g saturated fat), 70 mg cholesterol, 1,145 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.