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)

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Directions

  1. Preheat oven to 350°F.
  2. Activate Yeast into warm water.
  3. In mixing bowl mix together dressing mix, flour, Italian seasoning, basil, oregano and mix thoroughly.
  4. Add oil and mix thoroughly.
  5. Add chicken stock or base, add yeast to mixture and mix thoroughly.
  6. Form dough & allow to rest for at least 5 minutes.
  7. Roll dough out 1/8 of an inch thick.
  8. Proof dough for at least 1 hour by placing dough in a bowl covering with plastic and allowing glutens to rest.
  9. Dough can also be proofed in a Proofer for a minimum of 15 minutes.
  10. Pre-bake dough for 10-12 minutes or until golden brown.
  11. 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.
  12. Top dough with sauce, mozzarella cheese, cheddar cheese, diced peppers, diced onion, pepperoni and diced tomatoes.
  13. 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