Sloppy Joes with Pickles and Cheese 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. Divide dough in half; cover while preparing toppings.
Ingredients
Crust:
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1 envelope Fleischmann's® Pizza Yeast OR Fleischmann's® Quick Rise Yeast
- 1-1/2 tablespoon sugar
- 1-1/2 teaspoons salt
- 1-1/3 cups very warm water (120° to 130°F)*
- 1/3 cup Mazola® Canola, Corn OR Vegetable Oil
Topping:
- 1 pound lean ground beef
- 1 package (1.5 ounces) sloppy Joe seasoning mix (Plus any other ingredients the package requries)
- 2 cups (8 ounces) shredded mozzarella cheese
- 2 cups (8 ounces) shredded mild cheddar cheese
- 1-1/2 cups diced dill pickles
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. Divide dough in half; cover while preparing toppings.
Cook and crumble ground beef in large skillet over medium-high heat. Prepare sloppy joe mix according to package directions; keep warm.
Pat each portion of dough with floured hands to fill greased pizza pans or baking sheets. 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.
Spread half of the warm sloppy Joe over pizza crust. Top with half the mozzarella, half the cheddar cheese and half the pickles. Repeat with second pizza.
Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned. For best results, rotate pizzas between top and bottom oven racks halfway through baking.
