Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup each chopped green pepper, sweet red pepper, ripe olives, white onion and red onion
  • 2 garlic cloves, minced
  • 3 tablespoons olive or vegetable oil, divided
  • 1/2 pound ground beef
  • 1/4 pound bulk pork sausage
  • 2 teaspoons cornmeal
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/2 teaspoon garlic powder
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 27 pepperoni slices (1-3/4 ounces)
  • 2 cups (8 ounces) shredded Italian cheese blend or mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions

In a skillet, saute the mushrooms, peppers, olives, onions and garlic in 1 tablespoon oil until tender; remove and set aside. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain.
Grease a 14-in. pizza pan and sprinkle with cornmeal. On a floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. Build up edges slightly; prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with garlic powder. Bake at 400° for 8-10 minutes or until edges are lightly browned.
In a bowl, combine the tomato sauce, parsley, Italian seasoning and pepper; spread over crust. Top with the vegetables, meat mixture and pepperoni. Sprinkle with cheeses. Bake for 17-20 minutes or until crust is golden and cheese is melted. Yield: 8 servings.
Originally published as Loaded Pizza in Light & Tasty August/September 2001, p15

Nutritional Facts

1 slice: 543 calories, 34g fat (12g saturated fat), 70mg cholesterol, 1145mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 25g protein.

  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1/4 cup each chopped green pepper, sweet red pepper, ripe olives, white onion and red onion
  • 2 garlic cloves, minced
  • 3 tablespoons olive or vegetable oil, divided
  • 1/2 pound ground beef
  • 1/4 pound bulk pork sausage
  • 2 teaspoons cornmeal
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/2 teaspoon garlic powder
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons Italian seasoning
  • 1/4 teaspoon pepper
  • 27 pepperoni slices (1-3/4 ounces)
  • 2 cups (8 ounces) shredded Italian cheese blend or mozzarella cheese
  • 1/4 cup shredded cheddar cheese
  1. In a skillet, saute the mushrooms, peppers, olives, onions and garlic in 1 tablespoon oil until tender; remove and set aside. In the same skillet, cook beef and sausage over medium heat until no longer pink; drain.
  2. Grease a 14-in. pizza pan and sprinkle with cornmeal. On a floured surface, roll dough into a 15-in. circle. Transfer to prepared pan. Build up edges slightly; prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with garlic powder. Bake at 400° for 8-10 minutes or until edges are lightly browned.
  3. In a bowl, combine the tomato sauce, parsley, Italian seasoning and pepper; spread over crust. Top with the vegetables, meat mixture and pepperoni. Sprinkle with cheeses. Bake for 17-20 minutes or until crust is golden and cheese is melted. Yield: 8 servings.
Originally published as Loaded Pizza in Light & Tasty August/September 2001, p15

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