Easy two-crust pizza

Yield: 1 Servings

Measure Ingredient
2 \N Frozen bread dough loaves (16-oz), thawed (or mix your own)
1½ pounds Ground meat (sub. lots of fresh veggies here!)
1 medium Onion, thinly sliced
2 \N Tblesp cornmeal
1 cup Grated Parmesan cheese
1 can (6-oz) sliced mushrooms, drained
8 ounces Sliced mozzarella cheese
1 small Green pepper, sliced in thin rings
1 \N Jar (15 1/2-oz) extra thick spaghetti sauce
2 teaspoons Dried thyme
\N \N Milk
\N \N Cornmeal

Shape each loaf of dough into a ball; cover and let rise according to pkg.

directions till nearly double. Punch dough down; cover and let rest 10 min.

Meanwhile, in large skillet cook meat and onion till meat is browned; drain well. On floured surface roll ½ of dough to a 13" circle. Grease 12" pizza pan; sprinkle with 2 tblesp. cornmeal. Fit dough into pan. Sprinkle dough with ½ c. Parmesan cheese. top with meat-onion mixture, mushrooms, cheese slices, and green pepper. Spoon spaghetti sauce over; sprinkle with thyme and remaining Parmesan cheese. Roll remaining dough into 13" circle; place over filling. Fold extra dough under bottom crust, pinch to seal. Cut slits in top crust for escape of steam. Bake at 400 deg. for 15 min. Brush top crust with milk; sprinkle with a little cornmeal. Bake 15 min. more or till top is well browned. Let stand 10-15 min. before cutting into wedges.

This is a VERY hearty meal with a salad! Boy, does this bring back memories--the first time I made this my then-boyfriend (now husband) was at my house, as was another young married couple. I was trying to impress everyone with my cooking expertise. I read the recipe wrong and used 2 TBLESP of thyme and got it kind of concentrated in one place. The other young man bit into one place and blew out a gray-green cloud!! I 'bout died of embarrassment. Everyone else 'bout died laughing!! Posted to EAT-L Digest 11 Mar 97 by Julie Sterchi <sterchi@...> on Mar 11, 1997

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