Categories: Pizza/flatbread
Ingredients
- 3 1/2 cups flour
- 1/4 cup cornmeal
- 1 pkg. quick-rise yeast
- 1 1/2 tsp sugar
- 1/2 tsp salt
- 1 cup water
- 1/3 cup olive oil
- Toppings:
- 6 cups shredded mozzarella, divided
- 28 oz. can diced tomatoes, well drained
- 8 oz. can tomato sauce
- 6 oz. can tomato paste
- 1/2 tsp salt
- 1/4 tsp each garlic powder, pepper, dried oregano and dried basil
- 48 slices pepperoni
- 1 lb. bulk Italian sausage, cooked and crumbled
- 1/2 lb. sliced fresh mushrooms
- 1/4 cup grated Parmesan
Directions
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In a large bowl, combine 1 1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough.
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Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover dough and let rise in a warm place until doubled, about 30 minutes.
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Punch dough down; divide in half. Roll each portion into an 11-inch circle. Press dough onto the bottom and up sides of 2 greased 10-inch ovenproof skillets. Sprinkle each with 2 cups mozzarella.
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In a large bowl, combine tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1 1/2 cups over each pizza. Layer each with half the pepperoni, sausage and mushrooms; 1 cup mozzarella; and 2 tbsp. grated Parmesan.
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Cover skillets and bake at 450 for 35 minutes. Uncover; bake 5 minutes longer or until lightly browned.