Country Deep-Dish Pizza

Servings: 3


1 pound onions, sliced
2 teaspoons olive oil
3/4 cup (about 1/2 pound uncooked) crisp bacon, crumbled
1 egg
Black pepper, to taste
2 cups (8 ounces) Wisconsin mozzarella and/or provolone cheese, shredded
1 cup regular or extra chunky spaghetti sauce
1/4 cup (3/4 ounce) Wisconsin parmesan cheese or Wisconsin asiago cheese, grated

2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 package Fleischmann’s Rapid-Rise or Active Dry Yeast
1 teaspoon rosemary leaves
1 cup very warm water (125° to 130°F)
2 teaspoons olive oil
1 egg, at room temperature

Cooking Directions:

For filling, cook onions in oil in large skillet over medium heat, stirring occasionally, until golden, 10 to 15 minutes; cool. Stir in bacon, egg and pepper, reserve.

Prepare dough while onions cool:

Combine 1 cup flour, salt, yeast and rosemary in large bowl. Add very warm water and oil. Beat 2 minutes at low speed with electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make stiff batter. Cover, let rest 10 minutes (20 minutes for Active Dry Yeast); stir batter down. With back of large spoon or greased hands, spread batter in bottom and up sides of greased 9 inch springform pan.

Sprinkle mozzarella over dough. Top with onion mixture. Spread spaghetti sauce over top. Cover loosely with plastic wrap. Let rise in warm, draft-free place 20 minutes.

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