Chicago Style Stuffed Pizza
Jan. 6th, 2016 05:12 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksChicago Style Stuffed Pizza
1 onion, chopped
2 bell peppers, chopped
12 oz. Mushrooms, sliced
2 Tbs. Butter
1 lb. Mozzarella, shredded
½ lb. Provolone, shredded
¼ lb. Sharp cheddar, shredded
28 oz. Can crushed tomatoes
Spices: Parmesan, oregano, basil, garlic salt
DOUGH:
1-½ Tbs. Active dry yeast
¼ cup butter, melted, cooled
4 to 4-½ cups flour
1 Tbs. Sugar
1 tsp. Salt
1-½ cups very warm water
Sprinkle yeast over water in large bowl; let stand until bubbly. Stir in butter. Mix 2-½ cups flour, sugar and salt. Stir into yeast mixture until smooth. Add enough additional flour to make a stiff dough. Knead on floured surface until smooth and elastic. Put into greased bowl; cover. Let rise 1 hour or until doubled.
Sauté onion, peppers and mushrooms in butter.
Spread ½ of dough in greased 14-inch deep pizza pan or 2 (9-inch) round cake pans. Bake 5 minutes at 425. Let bottom crust cool slightly. Fill crust with shredded cheese and sautéed vegetables.
Roll out top crust. Place on top of pizza(s); seal to bottom crust around edge. Pour crushed tomatoes on top (the entire can may not fit). Sprinkle with parmesan cheese, oregano, basil and garlic salt. Bake at 425 for 30 minutes. Serves 6.
1 onion, chopped
2 bell peppers, chopped
12 oz. Mushrooms, sliced
2 Tbs. Butter
1 lb. Mozzarella, shredded
½ lb. Provolone, shredded
¼ lb. Sharp cheddar, shredded
28 oz. Can crushed tomatoes
Spices: Parmesan, oregano, basil, garlic salt
DOUGH:
1-½ Tbs. Active dry yeast
¼ cup butter, melted, cooled
4 to 4-½ cups flour
1 Tbs. Sugar
1 tsp. Salt
1-½ cups very warm water
Sprinkle yeast over water in large bowl; let stand until bubbly. Stir in butter. Mix 2-½ cups flour, sugar and salt. Stir into yeast mixture until smooth. Add enough additional flour to make a stiff dough. Knead on floured surface until smooth and elastic. Put into greased bowl; cover. Let rise 1 hour or until doubled.
Sauté onion, peppers and mushrooms in butter.
Spread ½ of dough in greased 14-inch deep pizza pan or 2 (9-inch) round cake pans. Bake 5 minutes at 425. Let bottom crust cool slightly. Fill crust with shredded cheese and sautéed vegetables.
Roll out top crust. Place on top of pizza(s); seal to bottom crust around edge. Pour crushed tomatoes on top (the entire can may not fit). Sprinkle with parmesan cheese, oregano, basil and garlic salt. Bake at 425 for 30 minutes. Serves 6.
