Top and Bottom Crust Pizza
This tasty double-crust pizza freezes well, so you don't have to go out or wait for the delivery guy when you want a slice. You can wrap and freeze it whole or cut it into wedges and wrap each individually.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 353 |
| pro | 16 g |
| total fat | 18 g |
| sat. fat | 8 g |
| carb | 31 g |
| fibre | 1 g |
| chol | 116 mg |
| sodium | 733 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 16% |
| vit A | 12% |
| vit C | 22% |
| folate | 16% |
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1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 sweet green pepper, chopped
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) pizza dough
2 eggs
1 cup (250 mL) shredded mozzarella cheese
1 cup (250 mL) shredded Cheddar cheese
6 oz (175 g) salami, ham or smoked turkey, diced
2 tbsp (25 mL) minced fresh parsley
1 egg yolk
Preparation:
In skillet, heat oil over medium heat; fry onion, garlic, green pepper, salt and pepper until softened, about 4 minutes. Let cool.
Meanwhile, on floured surface, roll out half of the dough into 10-inch (25 cm) circle. Place on greased pizza pan or rimless baking sheet. Set aside.
In bowl, whisk eggs; stir in mozzarella and Cheddar cheeses, salami, parsley and onion mixture. Spread over dough on pan, leaving 1-inch (2.5 cm) border around edge.
Roll out remaining dough into 10-inch (25 cm) circle. In bowl, whisk egg yolk with 1 tsp (5 mL) water; lightly brush some over border on bottom crust. Place top crust over filling; with fork, press edge to seal. Brush with remaining egg yolk mixture; cut 3 slits in top crust.
Bake in 375°F (190°C) oven until golden, about 45 minutes.
Additional Information
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Freeze-ahead
Let baked pizza cool for 30 minutes. Refrigerate until cold. Wrap whole pizza or individual wedges and overwrap with heavy-duty foil; freeze for up to 1 month. Thaw in refrigerator. Place on greased baking sheet; bake in 400°F (200°C) oven until crisp and hot, about 12 minutes.
Source
Canadian Living Magazine: July 2005
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