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This stuffed pizza is a real treat—and the frozen bread dough makes it a snap to prepare as well.—Carol Gillespie, Chambersburg, Pennsylvania
12-16 ServingsPrep: 20 min. Bake: 25 min.


  • 1/2 pound ground beef
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 18 slices pepperoni
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 can (15 ounces) pizza sauce


  • In a large skillet, brown ground beef, onion and green pepper until
  • meat is no longer pink; drain.
  • Meanwhile, divide one loaf of bread dough in half. Press over the
  • bottom and up the sides or two 9-in. greased pie plates. Sprinkle
  • each pie with 1-1/2 cups mozzarella cheese. Divide beef mixture and
  • spoon over cheese. Top with pepperoni and mushrooms.
  • Divide remaining loaf of bread; form into two 10-in. circles. Cover
  • each pie with dough; crimp edges to seal.
  • Spread half of the pizza sauce onto each pie. Sprinkle with remaining
  • cheese. Bake at 400° for 25-30 minutes. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 each) equals 196 calories,

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Priazzo (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 25 mg cholesterol, 442 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.