Stuffing Crust Pizza

Servings: 10

Prep Time: 90 min

Cook Time: 25 to 35 min

Ingredients

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

3 Cups; Bread Flour (sifted)

1 Tablespoon; Instant Yeast

2 Cups; Chicken Stock or Chicken Base

1 Cup; Olive Oil

4 Ounces; Warm Water

2 Ounces; Italian Seasoning

Basil (Dried)

Oregano (Dried)


Pizza Sauce and Toppings:

1 Tablespoon; Olive Oil

1/4 Cup; Onion (Small Dice)

1 Tablespoon; Garlic (Minced)

2 Cups; Can Diced Tomatoes

1 Tablespoon; Tomato Paste

1 Tablespoon; Basil (Dried)

1 Tablespoon; Oregano (Dried)

1/2 Tablespoon; Black Pepper

Salt (To Taste)

Directions

  • Preheat oven to 350°F.
  • Activate Yeast into warm water.
  • In mixing bowl mix together dressing mix, flour, Italian seasoning, basil, oregano and mix thoroughly.
  • Add oil and mix thoroughly.
  • Add chicken stock or base, add yeast to mixture and mix thoroughly.
  • Form dough & allow to rest for at least 5 minutes.
  • Roll dough out 1/8 of an inch thick.
  • Proof dough for at least 1 hour by placing dough in a bowl covering with plastic and allowing glutens to rest.
  • Dough can also be proofed in a Proofer for a minimum of 15 minutes.
  • Pre-bake dough for 10-12 minutes or until golden brown.
  • In Small Sauce Pan: Heat olive oil add onions. Until tender, stir in garlic and sauté until tender. Add tomato sauce/tomato paste. Add basil, oregano, black pepper & seasoning salt. Simmer for 10 minutes.
  • Top dough with sauce, mozzarella cheese, cheddar cheese, diced peppers, diced onion, pepperoni and diced tomatoes.
  • Bake pizza on baking sheet until cheese is melted and crust to the texture of your choice.

This recipe comes courtesy of:
Randy Greene - 3rd Place Winner - Mrs. Cubbison's Recipe Contest 2010
Los Angeles Trade Tech Culinary School's 13th Annual Student Chef Thanksgiving Stuffing Cook-Off