Pizza is twice as nice with double crust

Robin McDaniel
This pizza isn’t upside-down; it’s a double-crust pizza that makes a great supper.

Photo by Robin McDaniel

This pizza isn’t upside-down; it’s a double-crust pizza that makes a great supper.

Pizza is just about the best thing that ever happened to dinner, but you don’t have to order delivery. Make this home-made pizza that has a special twist of being a double-crust pizza. When made with frozen bread dough, it’s an easy as well as delicious family meal.

Pizza fillings are up to “family choice,” and a Two-Crust Pizza gives even more possibilities for fillings. Combine a beef or pork filling with layers of cheeses,cmushrooms, green peppers, pepperoni, onion, black olives and tomato sauce. This tasty and thrifty main dish becomes the centerpiece of the family meal with just the addition of a salad on the side.

Two-Crust Pizza

2 one lb. loaves frozen bread dough

1 1/2 lbs. lean ground beef (pork or turkey)

1 medium onion, chopped

2 Tablespoons cornmeal

1 can (6 oz.) sliced mushrooms, drained

8 oz. shredded mozzarella cheese

1 cup parmesan cheese

1/2 pod green pepper, chopped

1 small can sliced black olives, drained

1 small pkg. pepperoni slices (save a few for the top, if desired)

1 15 1/2 oz. jar. extra thick spaghetti sauce

1 tsp. fennel seed, crushed

milk

cornmeal

Shape each loaf of bread dough into a ball. Cover and let rise according to package directions and until nearly doubled in size. Punch dough down, cover, and let it rest for 10 minutes.

In a large skillet, brown ground meat and onion until the meat is browned. Drain well. On a floured surface, roll half of the dough to about a 13-inch circle. Grease a 12-inch pizza pan and sprinkle with the 2 tablespoons of cornmeal. Fit dough into prepared pan. Sprinkle dough with 1/2 cup of the parmesan cheese. Top with the meat-onion mixture, mushrooms, olives, green pepper and pepperoni slices.

Spoon spaghetti sauce over the layer, then add the fennel, rest of the parmesan and mozzarella cheeses. Roll remaining dough to a 13 inch circle and place over filling.

Fold extra dough under bottom crust, pinching to seal. Flute edge if desired. Cut slits in top crust for steam escape.

Bake in 400 degree preheated oven for 20 minutes. Brush top with milk and sprinkle with a little cornmeal and bake 15 minutes more or until top is golden brown. Let stand about 10 minutes before cutting into wedges. Makes 8 to 10 servings.

© 2010 blounttoday.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

  • Discuss
  • Print

Comments » 0

Be the first to post a comment!

Features