Stuffed Pizza Recipe

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This is really more than just a pizza—it's a hearty, stick-to-your-ribs feast!—Michelle Martin, Niceville, Florida

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Stuffed Pizza Recipe

Prep: 25 min. + rising Bake: 35 min.

Yield: 10-12 Servings

25 35 60

Ingredients

CRUST:
1 tablespoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/4 cups warm water (110° to 115°)
3-1/4 cups all-purpose flour
1 tablespoon salt
1/4 cup canola oil
MEAT FILLING:
1 pound ground beef
1 medium onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
4 cups spaghetti sauce

Directions

For crust, dissolve sugar and yeast in water; set aside. In a large bowl, combine flour and salt. Stir in yeast mixture and oil; mix until dough forms a ball. Knead on a lightly floured surface 6-8 minutes or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for filling, cook beef and onion over medium heat until meat is no longer pink; drain and cool. Stir in the olives, mushrooms, spinach and cheese; set aside.
Punch dough down. Divide into two pieces, one slightly larger than the other. Roll out the larger piece into a 15-in. circle. Press onto the bottom and up the sides of a greased 12-in. deep-dish pizza pan. Cover with meat mixture.
Roll out remaining dough into a 12-in. circle; place over meat mixture. Crimp edges of crusts together to seal; gently press top crust onto meat filling. Cut a 1-in. slit in center of crust. Spread spaghetti sauce over top crust.
Bake at 475° for 35-40 minutes or until lightly browned. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 348 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 1,139 mg sodium, 37 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Stuffed Pizza in Country Ground Beef , p67

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Stuffed Pizza

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(1-1) of 1 reviews

Reviewed on Nov. 19, 2011 by michellekay6

Do not bake @ 475! The top crust is brown before the rest of it has time to bake. I turned it down to 375. I also had to make some variation in the amount of ingredients. You have to figure out what works. I wasn't able to put 4C. of spaghetti sauce on top.