Pizza Shop Pizzas Recipe

Name: Pizza Shop Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2-2/3 cups warm water (110u00b0 to 115u00b0); 4 tablespoons olive oil, divided; 2 tablespoons sugar; 2 teaspoons salt; 1/2 teaspoon dried oregano; 1/4 teaspoon garlic salt; 6-1/2 to 7 cups all-purpose flour; 1 tablespoon cornmeal; 1 can (14-1/2 ounces) diced tomatoes; 1 can (6 ounces) tomato paste; 1 tablespoon olive oil; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon each dried basil, oregano, marjoram and thyme; 1/4 teaspoon garlic powder; 1/4 teaspoon pepper; 4 cups shredded pizza cheese blend; 1 package (6 ounces) sliced turkey pepperoni; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1 cup pickled pepper rings; 1 small onion, halved and sliced; 1 can (4 ounces) mushroom stems and pieces, drained

Servings: persons

2 packages (1/4 ounce each) active dry yeast
2-2/3 cups warm water (110u00b0 to 115u00b0)
4 tablespoons olive oil, divided
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
6-1/2 to 7 cups all-purpose flour
1 tablespoon cornmeal
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, marjoram and thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 cups shredded pizza cheese blend
1 package (6 ounces) sliced turkey pepperoni
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 cup pickled pepper rings
1 small onion, halved and sliced
1 can (4 ounces) mushroom stems and pieces, drained

1
In a large bowl, dissolve yeast in 2/3 cup warm water. Add 3 tablespoons oil, sugar, salt, oregano, garlic salt, remaining water and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down; divide into two portions. Roll each into a 15-in. circle. Brush two 14-in. pizza pans with remaining oil; sprinkle with cornmeal. Transfer dough to prepared pans; build up edges slightly. Bake at 425u00b0 for 5 minutes.
4
In a small bowl, combine the sauce ingredients. Spread over crusts. Sprinkle with toppings.
5
Bake for 15-20 minutes or until crusts and cheese are lightly browned.

1385

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 2-2/3 cups warm water (110u00b0 to 115u00b0), 4 tablespoons olive oil, divided, 2 tablespoons sugar, and more.

Yes, Pizza Shop Pizzas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizza Shop Pizzas

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