Top and Bottom Crust Pizza
This recipe makes 8 servings
|Per each of 8 servings: about||-|
|total fat||18 g|
|sat. fat||8 g|
- Portion size: 6 to 8
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.
- 1 tbsp 1tbspvegetable oil
- 1 1oniononions, chopped
- 2 2cloves garlic, minced
- 1 1sweet green peppersweet green peppers, chopped
- 1/4 tsp 1/4tspeach salt and pepper
- 1 lb 1lbpizza dough
- 2 2eggeggs
- 1 cup 1cupshredded mozzarella cheese
- 1 cup 1cupshredded Cheddar cheese
- 6 oz 6ozsalami, ham or smoked turkey, diced
- 2 tbsp 2tbspminced fresh parsley
- 1 1egg yolkegg yolks
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 :
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