This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Double Decker Pizza
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- #54063
Sausage, cheese, mushrooms, and bell peppers are nestled between two pizza crusts before baking. The ultimate in pizza!
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
PIZZA DOUGH
1 envelope dry active yeast
1 cup warm water
3 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1/3 cup dry onion flakes
2 tablespoons olive oil
TOMATO SAUCE
1 1/2 tablespoon olive oil
1 cup chopped onion
1 can (8 ounce size) tomato sauce
2 pounds dicd Italian plum tomatoes, drained
2 cloves garlic
1/2 teaspoon sugar
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 cinnamon stick
TOPPINGS
3/4 pound bulk sweet Italian sausage
3/4 pound grated mozzarella cheese
2 cups sliced mushrooms
1 medium green bell pepper, seeded and sliced
2/3 cup grated Parmesan and Romano cheese, combined
directions
Prepare the pizza dough by dissolving the yeast in the warm water. Let stand until it bubbles.
Combine the flour, sugar, and onion flakes in a large bowl. Mix well then make a well in the center of the flour mixture. Pour the yeast and water into the well along with the olive oil. Mix with a wooden spoon until combined.
Turn the dough out onto a lightly floured work surface and knead gently for 5 minutes. Grease a large bowl and place the dough in the bowl. Cover with a towel and let rise in a warm, draft-free location for about 2 hours or until doubled in size.
Meanwhile, prepare the tomato sauce by heating the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft. Add the tomato sauce, tomatoes, garlic, sugar, bay leaf, salt, pepper, and oregano. Let simmer for 45 minutes, stirring occasionally. Add the cinnamon stick and cook for another 15 minutes. Remove the bay leaf and cinnamon stick. If a smooth sauce is desired, puree in a blender. Let the sauce cool.
Brown the sausage in a skillet over medium-high heat. When cooked, remove the sausage with a slotted spoon and let the sausage drain on paper toweling.
Preheat the oven to 450 degrees F.
Place the dough on a lightly floured work surface. Divide the dough in half. Roll out one half to a 16-inch circle. Place the dough circle in the bottom of a 14-inch deep dish pizza pan or skillet.
Evenly layer the sausage over the dough. Top with the mozzarella, mushrooms, and bell peppers.
Roll out the remaining dough to a 16-inch circle. Place over the top of the fillings and seal the edges together, rolling them inward to form an edge.
Spread the sauce over the top crust. Sprinkle evenly with the Parmesan and Romano cheeses.
Place the pizza in the oven and bake at 450 degrees F for 40 minutes. If the top crust puffs up during the baking time, deflate it by pricking it with a toothpick or skewer to release the steam.
Remove the pizza from the oven and let stand for 5 minutes then slice and serve.
nutrition data
868 calories, 44 grams fat, 85 grams carbohydrates, 35 grams protein per serving.
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reviews & comments
August 23, 2013
I omitted the green peppers and used onions instead. Very filling pizza with the two crusts. We enjoyed it for the most part. The cinnamon in the sauce stood out to me though so I'd omit that next time.
January 18, 2008
This is sooo good. I have had this recipe for years and the sauce cooks through the top dough and it is awesome!