Top and Bottom Crust Pizza Top and Bottom Crust Pizza

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2005



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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 733 mg
  • Protein 16 g
  • Calories 353.0
  • Total fat 18 g
  • Cholesterol 116 mg
  • Saturated fat 8 g
  • Total carbohydrate 31 g


  • Iron 16.0
  • Folate 16.0
  • Calcium 20.0
  • Vitamin A 12.0
  • Vitamin C 22.0
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Top and Bottom Crust Pizza