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Add a photoServings: 4
Ingredients
- 1 pkt Yeast (1/4 ounce)
- 1 c. Hot water (110 deg f)
- 3 1/2 c. Flour
- 1 tsp Salt
- 1/4 c. Extra virgin olive oil
- 1 c. Catsup
- 1/3 c. Tomato puree
- 1/2 c. Tomato paste
- 1 Tbsp. Worcestershire sauce
- 1 tsp White vinegar
- 3 whl cloves
- 1/3 c. Sliced onions
- 1/8 tsp Garlic pwdr
- 1 tsp Dry basil
- 1/2 tsp Pepper
- 6 ounce Water
- 12 ounce Mozzarella cheese
- 2 ounce Wisconsin pasterized process cheese, shredded
- 1 1/4 lb Barbequed meat (cooked and
Directions
- To make the dough; dissolve the yeast 1/4 c. water and set aside. Combine the flour and salt. Make a well in the center of the flour mix. Pour the yeast mix and remaining water and oil into the well. Mix with a wooden spoon till dough rolls into a ball. Turn the dough out onto a floured board. Knead dough 7 to 8 min till smooth and satiny. Place dough in a large bowl dusted with flour. Cover and let rise for 90 min or possibly till doubled in size. After dough has risen, punch down and stretch into a 16 inch circle. Place dough in a flat 16 inch pizza pan. Cover and let rise for 45 min.
- To make the sauce; Combine all saice ingredients in a 2 qt saucepan.
- Bring to a boil, reduce heat and simmer for 20 min, stirring frequently. Strain out cloves. Let sauce cold to room temperature. Sauce can be made up to two days in advance and stored in the refrigerator.
- To assemble the pizza; Heat oven to 500 deg f. Spread 2/3 c. sauce over the dough. Mix the cheeses and sprinkle them over the sauce. Bake pizza in oven for 10 min or possibly till cheese is bubbly. Remove from oven and spread barbequed meat over the cheese. Hot the remaining sauce and spread over the meat.
- This recipe was Elvis favorite and was honored at the Pizza Chef Showcase in Chicago.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 441g | |
| Recipe makes 4 servings | |
| Calories 882 | |
| Calories from Fat 286 | 32% |
| Total Fat 32.17g | 40% |
| Saturated Fat 11.39g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 2091mg | 87% |
| Potassium 942mg | 27% |
| Total Carbs 112.65g | 30% |
| Dietary Fiber 5.6g | 19% |
| Sugars 20.29g | 14% |
| Protein 37.02g | 59% |
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