Thursday, July 27, 2006
Deep Dish Caribou Pizza
Now, you can use whatever kind of meat you want in this dish but to me it will always be called Caribou pizza, sentimental I guess.
1 pkg active dry yeast
2/3 cup warm water
1 and 3/4 to 2 cups white or whole wheat flour
1/4 cup vegetable oil
1 tsp. each dried oregano, basil and marjoram
1/2 tsp. garlic salt
1/2 tsp onion salt
4 cups shredded mozzarella cheese, divided
1 large onion
2 medium green peppers
1/2 tsp each oregano, basil and marjoram
1/2 tblsp olive oil
1 cup grated parmesean cheese
1/2 lb. pork sausage, cooked and drained
1/2 lb. ground caribou (or beef or venison), cooked and drained
1 can diced tomatoes, well drained
2 oz. sliced peperoni
1. Disolve yeast in water. Add 1 cup flour, oil and seasonings, beat until smooth. Add enough remaining flour to form a soft dough ball. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl and turn once to grease top. Let rise about one hour.
2. Punch dough down. Roll out and put in deep dish pan (she used a casserole dish) letting dough drape over edges. Sprinkle with 1 cup mozarella.
3. Saute onion, green pepper and seasonings in oil until tender, drain. Layer 1/2 the mixture over crust. Layer 1/2 the parmesean, sausage, caribou and tomatoes. Sprinkle with 2 cups mozarella. Repeat layers. Fold crust over to form an edge.
4. Bake at 400 for 20 minutes. Sprinkle with peperoni and remaining mozarella and bake 10-15 minutes longer.
Posted by Annie