This week’s pizza might just be my favorite so far. It was super easy to make, and very ‘normal’. Not to mention we were representing the Natural State. Really, this pizza reminded me of a giant calzone.
It’s name is The Stuffy Underdog. Now, I don’t know about you, but to me this name sounds slightly unappealing. However, this pizza is so delicious..stuffed with tomato sauce, ground beef, onion, black olives, and cheese. Lots and lots of cheese! The kicker is the second crust on top, smeared with more sauce and cheese. This is one filling pizza, that’s for sure!!
Hold on, let’s back up for just a second…this is kinda important. 😉 When you put on the second crust, roll it a little larger than the bottom crust. Pinch the edge of the top and bottom crusts together at the edge, making sure the pizza is sealed. We don’t want all our cheese and flavor to ooze out, now do we!? 🙂
Oh and let me just add one thing real quick: leftovers from this pizza sure didn’t last long! While I enjoy experimenting with new topping combos, sometimes I just want something a little more basic. This definitely hit the spot the other night!!
The Stuffy Underdog
2-3 cups flour
1 Tbs. rapid rise yeast
1 Tbs. sugar
pinch of salt
2 Tbs. Olive oil
1 cup warm water
Mix all ingredients together, starting with 2 cups of flour. Stir together till dough is moist. Add more flour, 1/4 cup at a time, until dough is dry enough to knead. Dump onto lightly floured surface and need in remaining flour or until dough is no longer sticky. Roll out dough into a circle and let rest while you prepare the toppings.
1 can tomato sauce
4 oz. ricotta cheese
fresh garlic (minced)
crushed red pepper
There are no measurements to the above herbs and spices due to the fact that Tommy doesn’t measure. It’s all a matter of dash and taste. To be honest, I may not have even listed all the items he used, so go ahead, find your spices, and don’t be afraid to experiment. Taste it along the way until it has a flavor you love. Mix it in a sauce pan until a soft boil begins, take off heat and stir in ricotta. Pour onto prepared crust and spread evenly.
Mozzarella & Cheedar cheese
Bake at 450 degrees F for 20 minutes or until cheese is melted and crust is golden brown.