Best Bread Pizza Stuffed With Meat And Mushrooms Recipes

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

SWISS MUSHROOM LOAF

Steps:

• Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts. , In a microwave-safe bowl, combine remaining ingredients; microwave, covered, on high until butter is melted, 30-60 seconds. Stir until blended. Spoon over bread. , Wrap loaf in foil; place on a baking sheet. Bake until cheese is melted, about 40 minutes.

SUPER STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

MEATY STUFFED PIZZA

Steps:

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• For the dough:
• In a large mixing bowl, combine pizza crust mixes, Italian seasoning, and hot water. Stir about 20 times until a ball forms. Split ball in half and cover each with plastic wrap; set aside.
• For the filling:
• In a large frying pan over medium-high heat, add the oil and cook ground beef and sausage, stirring frequently to break up clumps. Cook until no longer pink but not totally cooked through, about 4 minutes. Remove from heat and stir in mushrooms, olives, cheese and 1 cup of the marinara sauce; set aside.
• Unwrap dough and put onto 2 parchment lined baking sheets sprinkled with cornmeal. Press out into 2 (12-inch) circles about 1/4-thick; pinch together any holes. Spoon the meat mixture into center of each dough round. Slide the second dough circle off the parchment to top the meat mixture. Crimp the edges together. Gently pat entire surface of pizza until flat. Slide pizza onto hot oiled grill. Cook, covered, for about 5 to 6 minutes per side.
• Warm the remaining marinara sauce in the microwave. Spoon some sauce on the plate and serve a hot slice of pizza on top.

BREAD PIZZA STUFFED WITH MEAT AND MUSHROOMS

Steps:

• Heat the oven to 350°F. Split the bread lengthwise, then cut it in half again and hollow out some of the soft insides of the bread. Lightly crisp the bread in the oven, 10 minutes. Remove the bread and switch the broiler on.
• Heat a medium nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO, twice around the pan, and the mushrooms. Cook the mushrooms until dark and tender, 7 to 8 minutes, stirring frequently.
• Heat a second medium nonstick skillet over medium-high heat with the remaining tablespoon of EVOO. When the EVOO smokes, add the pancetta or bacon and render the fat for a minute or so, then add the ground beef and break it up into an even layer. Deeply brown and caramelize the meat, 5 minutes. Add the onions and carrots and season with lots of coarse pepper, some salt, the Worcestershire, and the ground allspice, then cook for 10 minutes more, stirring frequently. Add the wine and scrape up all the brown bits. Add the stock to loosen up the mixture a little, then add the tomatoes and parsley and heat through, 1 to 2 minutes. Remove from the heat.
• Season the cooked mushrooms with salt and pepper. Fill the toasted breads with equal amounts of mushrooms, then top them with equal amounts of the meat sauce. Cover the meat sauce with a layer of mozzarella and a sprinkle of Parmigiano or Romano cheese. Broil the pizzas to melt the cheese. Shred or tear the basil and top each pizza liberally with it, then serve (with a fork and knife).