Hearty Meat Pizza Recipe
Super Bowl Recipes
|
Hearty Meat Pizza 2-3/4 to 3-1/4 cups all-purpose flour 1 package active dry yeast 1/4 teaspoon salt 1 cup warm water (120 degree F to 130 degree F) 2 tablespoons cooking oil 1/2 pound ground beef and/or bulk Italian sausage or pork sausage 1 cup chopped onion 1 3-1/2-ounce package sliced pepperoni 1 cup cut-up Canadian-style bacon 1 cup chopped green sweet pepper 2 cups shredded mozzarella cheese (8 ounces) 1/4 cup grated Parmesan or Romano cheese 3/4 cup chopped onion 2 cloves garlic, minced 1 tablespoon olive oil, margarine, or butter 1 14-1/2-ounce can tomatoes, cut up 1 8-ounce can tomato sauce 1 bay leaf 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed 1 teaspoon fennel seed, crushed (optional) 1/2 teaspoon sugar 1/4 teaspoon pepper Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf. Meanwhile in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans. Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned. Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with beef mixture. Top with pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with mozzarella and Parmesan or Romano cheese. Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 to 8 servings. Make-Ahead Tips: Prepare pizza dough; divide into 2 equal
portions. Place in plastic freezer bags. Seal, label, and freeze up
to 1 month. Thaw overnight in refrigerator before using. |