Mighty Meat Pizza
Preheat oven to 425°F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
Ingredients
Thick Crust:
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Yeast OR 1 envelope Fleischmann's® Quick Rise Yeast
- 1 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120 to 130°F)*
- 1/3 cup Mazola® Corn Oil
Toppings:
- 1/2 to 1 cup pizza sauce
- 1/4 cup diced onions
- 8 ounces (250g) Italian sausage OR ground beef, cooked and crumbled
- Pepperoni to cover pizza, about 15 slices
- Canadian bacon to cover pizza, about 15 slices OR 3 regular slices, quartered
- 4 strips bacon, cooked and crumbled
- 1 to 2 cups (4 to 8 ounces or 125 to 250g) shredded Italian blend cheese
- 1 teaspoon Italian herb seasoning
Method
Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.)
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Bake crust on lowest oven rack for 10 to 12 minutes, until just beginning to brown. Remove from oven.
Spread with pizza sauce. Top with onions, sausage, pepperoni, Canadian bacon and bacon. Sprinkle with cheese and Italian herb seasoning.
Continue baking for 10 to 13 minutes, until cheese is bubbly and crust is browned. If cheese is getting too brown, cover with foil for the last 5 minutes.
