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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