Farm Country Three-Meat Pizza

To save time, omit the homemade pizza crusts and substitute four 8-inch or two 12-inch Italian bread shells (such as Boboli brand).

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  • Makes: 8 servings
  • Makes: 4 pizzas
  • Prep: 40 mins
  • Rise: 45 mins
  • Stand: 15 mins

Farm Country Three-Meat Pizza

Directions

The day before:

  1. In a small bowl sprinkle yeast and 1/4 teaspoon of the sugar over the warm water. Let stand about 5 minutes or until yeast is bubbly. Stir in 2 tablespoons of the oil.
  2. In a food processor combine flour, salt, pepper, and the remaining 1 teaspoon sugar. Cover and process with several on/off pulses just until combined. With the processor running, pour yeast mixture through feed tube in a steady stream. Process for 1 minute. Transfer dough to a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 45 minutes).
  3. Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper; set aside. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into four portions.* Cover and let rest for 15 minutes. Pat or roll each portion of dough into an 8-inch circle. Place on the prepared baking sheets; brush tops with the remaining 2 tablespoons oil. Bake about 8 minutes or until firm but not brown; cool. Place crusts in a storage container and chill overnight.
  4. Meanwhile, in a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat; cool. Transfer cooked sausage to a storage container; cover and chill overnight.

Tailgate day:

  1. Tote crusts, cooked sausage, pasta sauce, ham, bacon, sweet pepper, onion, and cheese in an insulated cooler with ice packs.
  2. At the tailgating site, prepare grill (with a cover). Lightly coat one side of each crust with cooking spray. For a charcoal grill, carefully slide two of the crusts, coated sides down, onto the lightly greased grill rack directly over low coals. Cover and grill about 1 1/2 minutes or until bottoms are light brown and firm (tops will be dry but soft). Transfer crusts, grilled sides up, to a flat baking sheet.
  3. Spread each crust with 1/4 cup of the pasta sauce. Top with one-fourth of the sausage, ham, bacon, sweet pepper, and onion. Sprinkle with 1/2 cup of the cheese. Transfer pizzas from the baking sheet to the grill rack. Cover and grill for 4 to 6 minutes more or until crusts are crisp and cheese is melted, moving pizzas around to brown evenly. (For a gas grill, preheat grill. Reduce heat to low. Carefully slide two of the crusts onto lightly greased grill rack over heat. Cover and grill as above.)
  4. Repeat with the remaining two crusts and the remaining toppings. Cut pizzas into wedges.

From the Test Kitchen

*

If desired, divide the dough in half and roll each portion into a 12-inch circle. Double the amounts of toppings for each pizza.

Must-have equipment:

Insulated cooler with ice packs

On-site grill (with a cover)

Flat baking sheet

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Nutrition Facts (Farm Country Three-Meat Pizza )

  • Per serving:
  • 633 kcal ,
  • 39 g fat
  • (14 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 16 g monounsaturated fat ),
  • 87 mg chol. ,
  • 1464 mg sodium ,
  • 42 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 29 g pro.
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