Chicago-Style Stuffed Pizza
TOTAL TIME: Prep: 30 min. + rising Bake: 30 min.
YIELD: 8 slices.
I rate this hearty double-crust pizza as excellent. Favorite fillings are tucked inside, and tasty tomato sauce tops the pie. —Edie DeSpain, Logan, Utah
Ingredients
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1 teaspoon active dry yeast
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1 cup warm water (110° to 115°)
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2 teaspoons sugar
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2 tablespoons canola oil
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1-1/2 teaspoons salt
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2-1/2 to 3 cups all-purpose flour
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1/2 cup yellow cornmeal
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1/2 pound bulk Italian sausage
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1 small green pepper, diced
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1 small onion, diced
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3 garlic cloves, peeled and sliced
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2 cups shredded part-skim mozzarella cheese
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1/3 cup chopped pepperoni
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1/4 cup grated Parmesan cheese
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1 teaspoon dried oregano
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1/4 cup tomato sauce
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add oil and salt. Add 1-1/2 cups flour and cornmeal; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2.
Turn onto a floured surface; knead until smooth and elastic, about 4-5 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3.
Punch dough down; let rest for 5 minutes. Divide into two portions, one slightly larger than the other. On a lightly floured surface, roll out larger portion to a 12-in. circle. Press onto the bottom and up the sides of a greased 10-in. ovenproof skillet.
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4.
Preheat oven to 375°. In a large skillet, cook sausage, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in mozzarella cheese, pepperoni, Parmesan cheese and oregano. Add to prepared crust.
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5.
On a lightly floured surface, roll remaining dough into an 11-in. circle. Place over pizza; seal edges. Cut four slits in top. Bake 30-35 minutes or until crust is golden brown. Spread with tomato sauce.
Nutrition Facts
1 slice: 379 calories, 16g fat (6g saturated fat), 35mg cholesterol, 906mg sodium, 41g carbohydrate (4g sugars, 2g fiber), 17g protein.
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