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Stuffed Pizza

Stuffed Pizza
This is really more than just a pizza—it's a hearty, stick-to-your-ribs feast!—Michelle Martin, Niceville, Florida
10-12 ServingsPrep: 25 min. + rising Bake: 35 min.

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
© Taste of Home 2013

2 of 2

Stuffed Pizza (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013