Thick 'n' Chewy Pizza Recipe

5 1 1
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Thick 'n' Chewy Pizza Recipe

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5 1 1
Publisher Photo
This crowd-pleasing pizza is topped with a zippy sauce and family favorite ingredients. A co-worker shared the recipe with me.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 large egg
  • 1 can (8 ounces) tomato sauce, divided
  • 3 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 to 1/2 teaspoon hot pepper sauce, divided
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup chopped pimiento-stuffed olives
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter, melted
  • 2 cups shredded mozzarella cheese

Directions

In a large bowl, dissolve yeast in warm water. Add egg, 1/4 cup tomato sauce, oil, sugar, salt, chili powder and 1/8 to 1/4 teaspoon hot pepper sauce; beat until smooth. Add 1 cup flour; beat for 1 minute. Stir in enough remaining 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in onion, mushrooms, olives, green pepper and remaining tomato sauce and hot pepper sauce.
Punch dough down; turn once onto a lightly floured surface. Roll into a 14x9-in. rectangle. Place in a greased 15x10x1-in. baking pan. Brush with butter. Top with meat mixture; sprinkle with cheese. Bake at 425° for 15 minutes or until crust is lightly browned and cheese is melted. Yield: 8-10 slices.
Originally published as Thick 'n' Chewy Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p110

Nutritional Facts

1 slice: 319 calories, 16g fat (6g saturated fat), 64mg cholesterol, 612mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 17g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 large egg
  • 1 can (8 ounces) tomato sauce, divided
  • 3 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 to 1/2 teaspoon hot pepper sauce, divided
  • 2-1/4 to 2-1/2 cups all-purpose flour
  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/3 cup chopped pimiento-stuffed olives
  • 1/4 cup chopped green pepper
  • 1 tablespoon butter, melted
  • 2 cups shredded mozzarella cheese
  1. In a large bowl, dissolve yeast in warm water. Add egg, 1/4 cup tomato sauce, oil, sugar, salt, chili powder and 1/8 to 1/4 teaspoon hot pepper sauce; beat until smooth. Add 1 cup flour; beat for 1 minute. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in onion, mushrooms, olives, green pepper and remaining tomato sauce and hot pepper sauce.
  4. Punch dough down; turn once onto a lightly floured surface. Roll into a 14x9-in. rectangle. Place in a greased 15x10x1-in. baking pan. Brush with butter. Top with meat mixture; sprinkle with cheese. Bake at 425° for 15 minutes or until crust is lightly browned and cheese is melted. Yield: 8-10 slices.
Originally published as Thick 'n' Chewy Pizza in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p110

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kira05 User ID: 3351119 132815
Reviewed Mar. 5, 2011

"I've made this pizza many times. Everyone loves it. I sometimes use 1/2 ground beef & 1/2 italian sausage. I also sprinkle parmesan over the top. It's great."

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