CHICAGO STYLE STUFFED PIZZA
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Provided by Mark
Categories Main Dish Recipes Pizza Recipes
Time 1h50m
Yield 5
Number Of Ingredients 17
Steps:
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g
PIZZA-STUFFED MUSHROOMS
Your favorite pizza ingredients-sausage, cheese, and pepperoni-team up in delicious harmony in these pizza-stuffed mushrooms that are a perfect appetizer for your next party.
Provided by mybwriter
Categories Stuffed Mushrooms
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
- Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
- Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
- Bake in the preheated oven until mushrooms are tender, about 15 minutes.
- Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 4.2 g, Cholesterol 46.3 mg, Fat 17 g, Fiber 0.7 g, Protein 10.3 g, SaturatedFat 8.1 g, Sodium 533.5 mg, Sugar 1.4 g
PIZZA STUFFED PIZZA
I made this pizza one day for my kids. I originally was going to make a large calzone for them to share, but then creativity took over and this dish was born. It's simple and delicious. As is with every pizza the best part is that you can top it anyway that you want. That's what makes Pizza so fun after all, isn't it? The recipe submitted is a healthy version.
Provided by KP in Canada
Categories Vegetable
Time 32m
Yield 1 Large pizza, 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the strained tomatoes with the garlic powder and salt to taste to make your pizza sauce.
- Chop the vegetables to a pizza-topping state.
- Take 2/3 of the pizza dough and roll it out to about 14'' in diameter.
- Spread about half the sauce mixture out evenly on the rolled out dough, leaving about 1 1/2 inches from the edge.
- Top the dough with the white onions, green pepper and turkey bacon, then cover with cheese.
- Roll out the remaining dough until it is about 12'' in diameter.
- Place the 12'' dough on top of the first prepared pizza.
- Take the remaining sauce and cover the top layer completely.
- Carefully fold the edges of the bottom layer over the top, sealing the bottom. (You should have what looks like a thick pizza crust at this point with rolled edges).
- Cut some slits into the top crust, to allow for steam to escape.
- Top the second layer with the remaining red peppers and red onions, then cover with the remaining cheese.
- Place on a pizza pan or pizza stone in a 425F preheated oven and bake for 22 minutes. Sprinkle cornmeal on, or grease, the pizza pan or stone to prevent from sticking.
Nutrition Facts : Calories 119.7, Fat 8.2, SaturatedFat 4.2, Cholesterol 30, Sodium 283.8, Carbohydrate 3.9, Fiber 0.9, Sugar 2.3, Protein 8.1
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- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Then add the lower amount of water, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make an elastic, fairly stiff dough, adding more water if necessary; you'll use less in the summer, or if you substitute all-purpose flour for the semolina; and more in the winter, or if you're in a dry climate., Place the dough in a large, greased bowl; cover, and let rise at room temperature for 1 hour.
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5/5 Published 2021-06-04Category Pizza Recipes
- Sam’s Stuffed Crust Garlic Bread Pizza. If you’re familiar with Sam the Cooking Guy, you know his videos are on the longer side. He’s the epitome of ‘dinner and a show’ because his tips are both helpful and entertaining.
- Chicago-Style Stuffed Pizza. Urban legend claims Chicago residents only eat stuffed thick-crust pizza. If you’ve been here before, you know we’ve debunked that.
- Shawn’s Stuffed Crust Pizza. Sam’s recipe showed you how to make the no-knead pizza dough from scratch. But if you’re good with that (or if you prefer store-bought dough), you can pick a trick from Shawn.
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- Fugazzeta Stuffed Pizza. Regional food variants can be a delicious surprise. And this Argentinian version of stuffed pizza is a true delight. The yeast is bloomed with sugar and flour to make a rising paste.
- King Arthur Stuffed Pizza. We can’t speak for the residents of Camelot, but we’re fairly sure this dish is worthy of the holy grail. And it’s a complex stuffed pizza recipe, so it does seem like a knightly quest.
- World Champion Chicago-Style Stuffed Pizza. This 10lb treasure comes from a pizzeria in Northern Indiana. Lay the bottom sheet of dough in a deep, greased pan.
- Cooking Channel Stuffed Sausage Pizza. This stuffed pizza recipe is interesting because the knobby crust isn’t stuffed but the base of the pizza is. So the top texture will grab your attention but the real secret sauce – pun intended – is in the pizza filling.
- Pepperoni Cheesy Bites Pizza. The stuffed pizza crust here is just as knobby as the previous pizza recipe. But the shape is more stylish … and it’s stuffed with string cheese (or hot dogs).
- Betty Crocker Stuffed Pizza. Rectangular pizzas are getting pretty popular these days. They’re easier to make at home. Especially with Pillsbury dough that already comes as a rectangle.
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