Stuffed Pizza (2)

[lucky]

Deep Dish Stuffed Pizza

1 tsp. active dry yeast
3 cups unbleached all-purpose flour
1/2 cup yellow cornmeal or semolina
1 1/2 cups lukewarm water (105F)
2 tsp. sugar
1 1/2 tsp. salt
2 Tbsp. olive oil
Shortening (for greasing pans)
Pizza Sauce

Proof yeast by mixing yeast, 1/2 cup flour, and 1/2 cup water
with pinch of sugar dissolved in the water in a bowl and letting
stand for 20 minutes until mixture is foamy.
Combine remaining flour with cornmeal or semolina and salt. Mix 1/2
of flour mixture, remaining water with sugar dissolved in it, olive oil,
and yeast mixture. Mix in remaining flour mixture (dough should only
be slightly sticky). Knead 10 minutes on a floured surface (6-8 minutes
in a machine) until smooth.

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise
until doubled. Punch dough down, divide into portions, dust with flour,
and put in ziploc bag in refrigerator until ready to use.

For a stuffed deep-dish pizza, remove dough from refrigerator when
ready to shape into crust (makes one 14″ or two personal size 6″
stuffed pizza). Divide dough into portions for bottom crust and top
cover crust. Spread dough in a greased deep-dish pan and up the sides
for the bottom crust (approx. 16 oz. dough for 14″ deep-dish).
Par-bake the crust for four minutes. Add stuffing mixture to bottom crust
in deep-dish pan and cover with top crust (approx. 13 oz. dough).
Seal the two dough edges together with fingers and trim excess. Slit the
top crust to allow steam to vent during baking. Spread desired pizza sauce

on the pizza stone for 45 minutes or until crust is golden brown.
Remove from pan and cool 5 minutes on a wire rack before cutting
and serving.

Suggested Stuffing Mixtures:

Florentine:
1 bunch spinach, washed, stems removed, and lightly wilted (stir-fry)
8 oz. shredded mozzarella cheese
2 oz. Canadian bacon slices, diced
1 tsp. oregano
2 cloves garlic, sliced thinly
2 oz. mushrooms, sliced

Gently mix all ingredients together.

Roma:
8 oz. shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1/4 lb. hot Italian sausage, browned/crumbled and drained
1/3 cup small pepperoni pieces
1/4 cup sliced black olives
1/4 cup sliced green olives
1/2 package frozen chopped spinach, thawed and drained
1 tsp. oregano
1 tablespoon chopped parsley

Gently mix all ingredients together.

[lucky]

STUFFED PIZZA

2 loaves (1 lb. each) frozen bread
dough (thawed)
1 3/4 c. (15 oz.) pizza sauce, divided
1/4 c. sliced pepperoni, quartered
1 1/4 c. (10 oz. pkg.) frozen chopped
spinach, thawed and squeezed dry
1 c. (4 oz.) shredded Mozzarella
cheese
1 c. (8 oz.) Ricotta cheese
1 c. grated Parmesan cheese
1 tbsp. oil
1 tbsp. grated Parmesan cheese

On floured surface, roll bread dough into two 12 inch circles. Place 1 circle on greased baking sheet. Spread with 1/4 cup pizza sauce to 1 inch from edge. In large bowl, combine pepperoni, spinach, Mozzarella, Ricotta and 1 cup Parmesan cheese. Spread mixture over pizza sauce. Spread 1/4 cup pizza sauce evenly over filling; dampen outside edge. Place remaining bread dough on top and seal. Cut 8 steam vents. Bake on lowest rack in preheated 350 degree oven for 20 minutes. Brush with oil; sprinkle with 1 tablespoon Parmesan cheese. Bake for additional 15-20 minutes, or until well browned. Let stand 15 minutes before cutting. Warm remaining pizza sauce and serve over wedges of pizza.

[lucky]

Stuffed Pizza
The “toppings” for this pizza are stuffed inside two layers of delicious homemade crust.

1/2 pound bulk Italian sausage
1/2 pound lean ground beef

3/4 cup cold water
3 cups shredded mozzarella cheese (12 ounces)
1 jar (14 to 15 ounces) pizza sauce
1 cup sliced fresh mushrooms (3 ounces)
1/4 cup chopped green bell pepper

Stir Bisquick and water in large bowl until dough forms. Divide dough into 2 parts, 1 part slightly larger. Roll larger part dough into rectangle, 16×14 inches, on surface dusted with Bisquick. Fold crosswise into thirds. Place in center of baking dish; unfold. Press on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms and bell pepper, pizza toppings and 1 1/2 cups of the cheese.

Roll remaining part dough into rectangle, 13×9 inches. Fold crosswise into thirds. Place on cheese in center of baking dish;
unfold. Press bottom and top crust edges together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining cheese. Bake uncovered 22 to 25 minutes or until edges of crust are golden brown.

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