Estimated Nutrition (whole recipe, rough)
Counts 19 of 21 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Fennel | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2¾ to 3¼ cups all-purpose flour
- 1 package active dry yeast
- ¼ teaspoon salt
- 1 cup warm water (120°F to 130°F)
- 2 tablespoons cooking oil
- ½ Pound ground beef and/or bulk Italian Sausage or pork sausage
- 1 cup chopped onion
- 1 x 3½-ounce package sliced pepperoni
- 1 cup cut-up Canadian-style bacon
- 1 cup chopped green sweet pepper
- 2 cups shredded mozzarella cheese (8 ounces)
- ¼ cup grated Parmesan or Romano cheese
- ¾ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil, margarine, or butter
- 1 x 14½-ounce can tomatoes, cut up
- 1 x 8-ounce can tomato sauce
- 1 bay leaf
- 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed.
- 1 teaspoon fennel seed, crushed (optional)
- ½ teaspoon sugar
- ¼ teaspoon pepper
Directions
Cook the ¾ cup chopped onion and garlic in 1 tablespoon oil.
Stir in tomatoes, tomato sauce, bay leaf, basil, oregano, fennel seed (if using), sugar and pepper.
Bring to boiling. Reduce heat; Simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf.
Meanwhile in a large bowl combine 1¼ cups of the flour, the yeast, and the salt.
Add warm water and 2 tablespoons oil.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Divide dough in half. Cover and let rest 10 minutes.
Grease two 11- to 13-inch pizza pans or baking sheets.
On a lightly floured surface roll each half of dough into a circle 1 inch larger than pizza pan. Transfer to pans.
Build up edges slightly. Flute edges, if desired. Prick dough generously with a fork. Do not let rise.
Bake in a 425°F oven for 10 to 12 minutes or until lightly browned.
Meanwhile, in a large skillet cook ground beef and/or sausage and the 1 cup chopped onion until meat is brown and onion is tender. Drain fat.
Spread pizza sauce over hot crusts.
Sprinkle with meat mixture.
Top with pepperoni, Canadian-style bacon, and green sweet pepper.
Sprinkle with mozzarella and Parmesan or Romano cheese.
Bake for 10 to 12 minutes more or until cheese melts and sauce is bubbly.