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Two-Meat Pizza with Wheat Crust

 Two-Meat Pizza with Wheat Crust
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.
4 ServingsPrep: 30 min. Bake: 25 min.


  • 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
  • 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 Johnsonville® Mild Ground Italian Sausage, cooked and drained
  • 4 ounces Canadian bacon, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • 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.

2 of 2

Two-Meat Pizza with Wheat Crust (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.