American 5 Vegetable Stuffed Pizza Recipes

CHICAGO STYLE STUFFED PIZZA

Steps:

• To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
• Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
• Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
• Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
• Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

SPINACH-STUFFED PIZZA

Steps:

• Place thawed dough in a greased bowl, turning once to grease the top. Cover with plastic and let rise in a warm place until doubled, about 1 hour., Preheat oven to 400°. In a large bowl, mix spinach, mushrooms, onion, salt and pepper. Punch down dough; divide into thirds. On a lightly floured surface, roll 1 portion of dough to a 10-in. circle. Transfer to a 9-in. springform pan coated with cooking spray; press dough onto bottom and partway up sides of pan., Sprinkle 1 cup mozzarella cheese onto crust. Top with spinach mixture; sprinkle with remaining mozzarella cheese., On a lightly floured surface, roll out a second portion of dough to a 10-in. circle; place over cheese layer. Pinch together top and bottom crusts to seal. (Save remaining dough for another use.) , Bake until crust is lightly browned, 25-30 minutes. Spread pizza sauce over top; sprinkle with Parmesan cheese. Bake 5-6 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

AMERICAN 5 VEGETABLE STUFFED PIZZA

Steps:

• Place first 8 ingredients in bread maker and select dough setting.
• When dough is ready divide in half and roll one half into 12" circle and the other half into a 10" circle.
• Put 12" circle in bottom and up sides of a 10" round pan.
• Combine onion,green pepper, zucchini, carrots, and swiss chard and spread over dough.
• Sprinkle with cheese.
• Cover with 10" circle of dough. Pinch top and bottom crust together.
• Bake at 400 degrees for 30 minutes or until golden brown.
• Serve topped with warm pizza sauce.

VEGGIE-STUFFED PIZZA BREAD

Steps:

• Cook vegetables according to package directions; drain. Cut larger vegetables into bite-size pieces; set aside. , In a small saucepan, saute onion and garlic in oil until tender. Add cream and cream cheese; cook and stir over low heat until blended. Stir in the chicken, parsley, basil, celery salt and pepper; heat through. Add 4 tablespoons Parmesan and 1/4 cup mozzarella cheese. Stir until cheese is melted; remove from the heat. , Brush baking sheet with additional oil. Roll out pizza crust onto baking sheet, keeping the rectangular shape. Brush crust with oil. Sprinkle remaining mozzarella cheese lengthwise down center. Spoon chicken mixture over the cheese, spreading it about 4 in. wide. Moisten edges of dough. Fold the long sides over the chicken mixture and pinch to seal. Pinch ends to seal and fold under. Brush top with oil; sprinkle with basil and remaining Parmesan. Bake at 425° for 10-12 minutes or until top is golden brown. Serve immediately.