My Culinary Blog

1 Medium Onion, sliced
1 Medium Green pepper, sliced
8 oz. Mushrooms, sliced
8 oz. Roast beef, shaved
3 tbls. Worchestershire sauce
1/4 teas. Black pepper
1 Batch Sicilian Thick Crust Dough
3 tbls. Olive oil
1 teas. Crushed garlic
4 cups provolone cheese
1/4 cups Parmesan cheese, grated

Saute vegetables in 1 tb. olive oil until limp; add roast beef. Cook for three more minutes. Add Worchestershire sauce and pepper; stir and remove from heat. Set aside. Brush prepared dough with 3 tb. olive oil and spread crushed garlic over entire surface of dough.
Top with a light layer of shredded cheese, then meat/vegetable mixture, distributing evenly. Top with remaining shredded cheese, then Parmesan. Bake in prehated 500F oven until cheese is melted and bubbly. Let sit 5 minutes before cutting and serving.

DOUGH:

1 Package active dry yeast
2 teas. Sugar
1 1/4 cups Warm water
2 3/4 cups All−purpose flour
1/2 cup yellow cornmeal
3 tbls. Olive oil
1 teas. Salt

TOPPING:

1 cup Pizza sauce
12 oz. Shredded mozzarella cheese
1/2 lb. Ground beef, crumbled, cooked
1/4 lb. Italian Sausage, crumbled, cooked
1/4 lb. Pork Sausage, crumbled, cooked
1/2 cup Pepperoni, diced
1/2 cup Canadian bacon, diced
1/2 cup Ham, diced
1/4 lb. Mushrooms, sliced
1 small Onion, sliced
1 Green bell pepper, seeded, sliced
2 oz. Grated Parmesan cheese

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture. Stir to form a soft dough, adding more flour if necessary. Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes. Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour. Punch down.
3. Roll dough to a 13−inch circle. Transfer to an oiled 12−inch pizza pan, folding the excess over to make a small rim. Spread with pizza sauce; sprinkle with all but a handful of the mozzarella cheese. Sprinkle with meats and vegetables. Top with remaining mozzarella and Parmesan cheese. Let rise in a warm spot about 25 minutes.
4. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25 minutes. Let stand 5 minutes before slicing.

6 Slices Bacon, cooked
Pizza Dough for 12″ Pizza (try Thin Crust recipe)
2 plum tomatoes, sliced 1/4″ thick
1 1/2 cups grated Cheddar cheese
1/2 teas. ground black pepper
2 eggs

Preheat oven to 500F.
Prepare dough according to recipe found in this book. Divide in two and roll out into two circles about 6 inches in diameter. Place on lightly greased baking sheet. Arrange tomato slices on dough. Sprinkle cheese on tomatoes leaving a 2−3 inch well in the center (to hold the egg). Place bacon on top of cheese around the outside. Bake the pizzas for 3 minutes. Remove from oven and crack an egg into the center of each. Sprinkle with pepper and return to oven. Bake until the egg is set and the crust is browned, about 10 minutes more.

2 packages fast−rising dry yeast
2 cups tepid water
2 tablespoons sugar
4 tablespoons olive oil
1/2 cup salad oil
1 teaspoon table salt
5 1/2 cups unbleached white bread flour
3 cloves garlic, crushed
1/4 cup olive oil for topping
1 tablespoon rosemary
1 tablespoon kosher salt

Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil, and table salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. Mix in the remianing flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice in the bowl, and punch down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough between the two pans. Using your fingers, press the dough out to the edges of each pan. Cover and allow to rise for about thirty minutes, and brush with a mixture of the crushed garlic and oil reserved for topping.
Sprinkle with rosemary and kosher salt.
Bake at 375 for 30 minutes.