Wednesday, May 11, 2005

Top and Bottom Crust Pizza

Top and Bottom Crust Pizza (Adapted from Canadian Living)

1 tablespoon canola oil
1 cup chopped onion
3/4 cup chopped red bell pepper
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound of your favorite pizza dough (I used our favorite Whole Wheat Pizza Dough recipe)
2 large eggs
4 ounces shredded mozzarella cheese
4 ounces shredded Cheddar cheese
6 ounces diced ham
2 tablespoons minced fresh parsley
1 egg yolk
1 teaspoon water

Preheat oven to 375

In a large skillet, heat oil over medium. Add onion, red bell pepper, pepper and salt - cook until softened, about 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat and set aside to let cool.

Divide the pizza dough in half. On a lightly floured surface, roll out one half of the dough into about a 10" round. Carefully move to a pizza pan, pizza peel or a baking sheet - cover and set aside.

In a large bowl, whisk together the eggs - stir in cheeses, ham, parsley and cooled onion mixture. Evenly spread over the dough, making sure to leave a 1" border around edge.

Roll out remaining dough into another 10" round.

In a small bowl, whisk together egg yolk and water. Lightly brush some of the egg wash around the border of the bottom crust. Place top crust over filling - use a fork to press the edges together to seal. Brush top of pizza with the remaining egg yolk mixture. Use a sharp knife to cut 3 slits in top crust.

Bake until the crust golden, about 35 to 45 minutes.

Makes about 6 to 8 servings.

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  1. Looks awesome. I just love the idea of making it a double crusted sandwich like thing. Nice one!

  2. Meeta - Yeah! I've seen ads for these types of pizza at fast food places and wondered if they were any good. I'm glad we tried it at home first as it was pretty easy and tasted great!