Subj : Top 10 Game Day Eats 08
To   : All
From : Dave Drum
Date : Wed Feb 07 2024 20:42:21

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Dish Sausage Pizza
 Categories: Breads, Chese, Vegetables, Pork, Herbs
      Yield: 8 servings
 
    1/4 oz Env active dry yeast
    2/3 c  Warm water (110° to 115°)
      2 c  A-P flour
    1/4 c  Oil
      1 ts (ea) dried oregano, basil
           - and marjoram
    1/2 ts Garlic salt
    1/2 ts Onion salt

MMMMM--------------------------TOPPINGS-------------------------------
      4 c  Shredded mozzarella cheese;
           - divided
      2 md Bell peppers; chopped
      1 lg Onion; chopped
    1/2 ts (ea) dried oregano, basil
           - and marjoram
      1 tb Olive oil
      1 c  Grated Parmesan cheese
      1 lb Pork sausage; cooked,
           - drained
     28 oz Can diced tomatoes; well
           - drained
      2 oz Sliced pepperoni
 
  In a bowl, dissolve yeast in warm water. Add 1 cup
  flour, oil and seasonings; beat until smooth. Add enough
  remaining flour to form a soft dough.
  
  Turn onto a floured surface; knead until smooth and
  elastic, 6-8 minutes. Place in a greased bowl; turn once
  to grease top. Cover and let rise in a warm place until
  doubled, about 1 hour.
  
  Punch dough down; roll out into a 15" circle.
  Transfer to a well-greased 12" heavy ovenproof
  skillet or round baking pan, letting crust drape over
  edge. Sprinkle with 1 cup mozzarella.
  
  In a skillet, saute the green peppers, onion and topping
  seasonings in oil until tender; drain. Layer half the
  mixture over crust. Layer with half the Parmesan,
  sausage and tomatoes. Sprinkle with 2 cups mozzarella.
  Repeat the vegetable mixture, Parmesan, sausage and
  tomato layers. Fold crust over to form an edge.
  
  Bake @ 400ºF/205ºC for 20 minutes. Sprinkle with
  pepperoni and remaining 1 cup mozzarella. Bake until
  crust is browned, 10-15 minutes longer. Let stand 10
  minutes before slicing.
  
  Michele Madden, Washington Court House, Ohio
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "It is the destiny of mint to be crushed." - Waverly Root
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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