2-3/4 to 3-1/4 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
1 cup warm water (120 degree F to 130 degree F)
2 tablespoons cooking oil
1/2 pound ground beef and/or bulk Italian sausage or pork sausage
1 cup chopped onion
1 3-1/2-ounce package sliced pepperoni
1 cup cut-up Canadian-style bacon
1 cup chopped green sweet pepper
2 cups shredded mozzarella cheese (8 ounces)
1/4 cup grated Parmesan or Romano cheese
3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil, margarine, or butter
1 14-1/2-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 bay leaf
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 teaspoon fennel seed, crushed (optional)
1/2 teaspoon sugar
1/4 teaspoon pepper
Cook the 3/4 cup chopped onion and garlic in 1 tablespoon oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if using; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.
Meanwhile in a large bowl combine 1-1/4 cups of the flour, the yeast, and the salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans. Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat. Spread pizza sauce over hot crusts. Sprinkle with beef mixture. Top with pepperoni, Canadian-style bacon, and green sweet pepper. Sprinkle with mozzarella and Parmesan or Romano cheese.
Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly. Makes 6 to 8 servings.
Make-Ahead Tips: Prepare pizza dough; divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Prepare pizza sauce; cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Nutritional Information
Nutritional facts per serving
calories: 699, total fat: 33g, saturated fat: 13g, cholesterol: 98mg, sodium: 1427mg, carbohydrate: 57g, protein: 42g