I’m not normally one to share recipes. Not because I don’t like to share, but because I never cared that much about cooking. But, when you’re living life on a budget as we are, that means you grocery shop for “ingredients” to make stuff. This is what I’ve learned.
So here’s a recipe I really liked. I got it from Josh’s mom – it was the first meal she cooked for me as a guest in her home for the first time 7 years ago this week! Josh has been asking me recently to make it for him, but I kept putting it off thinking I needed a deep-dish pan. Turns out you don’t need a deep-dish pan. I used the pizza stone I’ve had for years.
You will need:
2 loaves frozen bread dough, thawed – I used wheat Rhodes brand dough… sold at Fareway :)
1 lb. ground beef
pepperoni
mushrooms (or not, really you can use anything you like on your pizza)
mozzarella cheese (I used almost 4 cups, we really like it cheesy in our house)
1 can pizza sauce
1 cup parmesan cheese
milk & cornmeal are optional
Thaw the bread. It’s best to stick the dough in the fridge the night before to thaw. I set the loaves out on the countertop covered with plastic wrap for a couple hours before supper. It doesn’t need to rise completely, but it makes it easier to handle if it’s set up a little bit.
Roll dough to fit the pizza pan. And set your oven to 400 degress while you’re at it. You can use the cornmeal here to dust the dough with if you actually have cornmeal in your house and have been itching to use it… weirdo. Sprinkle a layer of Parmesan over the dough.
Top with hamburger, pepperoni, mushrooms or the toppings of your choice. Spoon sauce over toppings and sprinkle another layer of parmesan cheese. Top with mozzarella.
Roll the remaining loaf so that it fully covers the pizza. Fold and pinch the edges tightly so that the toppings don’t seep out and make a mess in your oven. Cut slits in the top crust to let steam escape as it’s baking.
Bake for 15 minutes. If you choose, you can get your culinary basting brush at this point and coat the top crust with a layer of milk & then go ahead and use that cornmeal that you were so anxious to use and sprinkle the top crust too. Bake for another 10 minutes or so. I had to get the aluminum foil out to cover the top (thanks for the tip, Mom) while the bottom crust baked more.
Let it stand for a few minutes before you cut into slices. It is very filling – a good one to share with company.
It was DELICIOUS!!!
It was like the best thing I’ve ever eaten.
I think I am going to try it. It sounds like it makes a lot.
um… i have cornmeal in my house…
Really? What do you use it for? I thought it was a Laura Ingalls Wilder kind of a thing.
You are too funny Jessie!! That recipe does sound good. I’m gonna have to combine that recipe with my recipe for pizza loaf and see how that works. Will share that recipe with ya if it turns out!! :) as for cornmeal, i have some in the house that I use to dust the bottom of my pan when I make mini pizzas (i see a trend here ). Other then that, i make cornbread with the cheapy jiffy mixes, so need for cornmeal for that.
you crack me up:) i use it for different breading purposes (like chicken or pork chops) and i’ve also been known to make cornbread muffins every little once in awhile… they’re delish, and if that makes me wrong, i don’t wanna be right. :}