Top and Bottom Crust Pizza

By The Canadian Living Test Kitchen

80 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	353353 cal
pro	16 g16g pro
total fat	18 g18g total fat
sat. fat	8 g8g sat. fat
carb	31 g31g carb
fibre	1 g1g fibre
chol	116 mg116mg chol
sodium	733 mg733mg sodium
% RDI:	-
calcium	2020 calcium
iron	1616 iron
vit A	1212 vit A
vit C	2222 vit C
folate	1616 folate

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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.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
1 lb pizza dough 1 1lb lbpizza dough
2 eggs 2 2eggeggs
1 cup shredded mozzarella cheese 1 1cup cupshredded mozzarella cheese
1 cup shredded Cheddar cheese 1 1cup cupshredded Cheddar cheese
6 6oz ozsalami, ham or smoked turkey, diced
2 tbsp minced fresh parsley 2 2tbsp tbspminced fresh parsley
1 egg yolk 1 1egg yolkegg yolks

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 :

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