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Stuffed-Crust Pizza

In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to

120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. On a lightly floured surface, roll dough into a 14-inch circle. Transfer to a greased 12-inch pizza pan, letting dough drape 2 inches over the edge. Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella. Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into four thin patties. Place a slice of cheese on two patties; top with another patty and press edges to seal. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with pizza sauce and green pepper rings. Yield: 2 servings
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