Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Country Deep-Dish Pizza

Servings: 3


For Filling:
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

For Dough:
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.

Enter the food name below and we'll give you a few ideas.