DOUBLE STACKED PIZZA RECIPES

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DOUBLE CRUST STUFFED PIZZA RECIPE | ALLRECIPES



Double Crust Stuffed Pizza Recipe | Allrecipes image

This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!

Provided by pnutmommy

Categories     Bread    Pizza Dough and Crust Recipes

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 17

1?½ teaspoons white sugar
1 cup warm water (100 degrees F/40 degrees C)
1?½ teaspoons active dry yeast
1 tablespoon olive oil
½ teaspoon salt
2 cups all-purpose flour
1 (8 ounce) can crushed tomatoes
1 tablespoon packed brown sugar
½ teaspoon garlic powder
1 teaspoon olive oil
½ teaspoon salt
3 cups shredded mozzarella cheese, divided
½ pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh mushrooms
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
  • Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
  • Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
  • Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 409.6 calories, CarbohydrateContent 32.5 g, CholesterolContent 53.1 mg, FatContent 21.1 g, FiberContent 2.1 g, ProteinContent 22.2 g, SaturatedFatContent 8.6 g, SodiumContent 1063.2 mg, SugarContent 4.1 g

DOUBLE-CRUST PIZZA SUPREME RECIPE - PILLSBURY.COM



Double-Crust Pizza Supreme Recipe - Pillsbury.com image

Put the pie back in pizza with this recipe, with two layers of refrigerated dough filled with two kinds of meat, peppers, mushrooms, sauce, and extra cheese.

Provided by Pillsbury Kitchens

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 9

1 package (12 oz) bulk pork sausage
2 cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1 package (3.5 oz) small pepperoni slices
1 jar (14 oz) pizza sauce
1 jar (4.5 oz) sliced mushrooms, drained
1 medium green bell pepper, cut into 1/4-inch-thick rings, if desired
1/2 cup chopped onion (1 medium), if desired
8 slices (3/4 to 1 oz each) mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 375°F. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels.
  • Unroll 1 can of dough on pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of mozzarella cheese.
  • Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over mozzarella cheese, and unfold. Press edge to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top.
  • Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.

Nutrition Facts : Calories 460 , CarbohydrateContent 53 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 1 g, ProteinContent 21 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1490 mg, SugarContent 9 g, TransFatContent 0 g

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