Two-Meat Pizza with Wheat Crust Recipe

5 2 4
Two-Meat Pizza with Wheat Crust Recipe
Two-Meat Pizza with Wheat Crust Recipe photo by Taste of Home
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Two-Meat Pizza with Wheat Crust Recipe

Read Reviews
5 2 4
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

Ingredients

  • 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
  • TOPPINGS:
  • 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 bulk Italian sausage, cooked and drained
  • 4 ounces Jones Dairy Farm Canadian Bacon, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

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.
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.
Originally published as Two-Meat Pizza with Wheat Crust in Taste of Home February/March 1999, p25

Nutritional Facts

2 each: 740 calories, 27g fat (10g saturated fat), 66mg cholesterol, 1475mg sodium, 88g carbohydrate (15g sugars, 9g fiber), 37g protein.

  • 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
  • TOPPINGS:
  • 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 bulk Italian sausage, cooked and drained
  • 4 ounces Jones Dairy Farm Canadian Bacon, chopped
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  1. 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. 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.
  3. Punch dough down. Pat dough onto the bottom and 1 in. up the sides of a greased 14-in. pizza pan.
  4. 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.
Originally published as Two-Meat Pizza with Wheat Crust in Taste of Home February/March 1999, p25

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Reviews forTwo-Meat Pizza with Wheat Crust

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MY REVIEW
Sherri Duran User ID: 1383171 223804
Reviewed Mar. 29, 2015

"I often make this crust. I divide the dough between two crust because it is very thick. But I like being able to have a good whole wheat crust pizza. I also like to make my own pizza sauce which I use another ToH recipe."

MY REVIEW
allison22_23 User ID: 1889782 28177
Reviewed Feb. 10, 2009

"DELICIOUS! Be sure middle of pizza gets baked all the way through (had to bake more than 30 minutes)."

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