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Two-Meat Pizza with Wheat Crust Recipe

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When our children were younger, I made this tasty, from-scratch pizza for their birthday parties. Everyone loved it so much there was never any left over. It has a thick, chewy crust plus hearty toppings.

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Two-Meat Pizza with Wheat Crust Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

CRUST:
1 package (1/4 ounce) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 tablespoons canola oil
1-1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1-3/4 to 2 cups all-purpose flour
TOPPINGS:
1 can (15 ounces) pizza sauce
1 teaspoon sugar
1/2 cup sliced mushrooms
1/4 cup chopped onion
1/4 cup sliced ripe olives
1/2 pound bulk Johnsonville® Ground Sausage, cooked and drained
4 ounces Canadian bacon, chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a large bowl, dissolve yeast in water; add oil. Combine the whole wheat flour, sugar and salt; add to yeast mixture and stir until smooth. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place for 15-20 minutes.
Punch dough down. Pat dough onto the bottom and 1 in. up the sides of a greased 14-in. pizza pan.
Combine pizza sauce and sugar; spread over crust. Sprinkle with mushrooms, onion and olives. Layer with sausage, Canadian bacon and cheese. Bake at 350° for 25-30 minutes or until golden and cheese is melted. Yield: 8 slices.

Nutritional Facts 1 serving (2 each) equals 740 calories, 27 g fat (10 g saturated fat), 66 mg cholesterol, 1,475 mg sodium, 88 g carbohydrate, 9 g fiber, 37 g protein.

Originally published as Two-Meat Pizza with Wheat Crust in Taste of Home February/March 1999, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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