Ingredients
- dough;
- 2 1/2-3 cups all-purpose flour
- 1 tablespoon sugar
- 1 envelope fleischmanns rapidrise yeast
- 1 tsp salt
- 1 cup warm water(120-130)
- 3 tablespoons peanut oil
- 2 tsp cornmeal
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- cheeseburger topping
- 1 pound ground beef
- 1 tsp crushed oregano leaves
- 1/4 tsp salt
- 3 cups shredded mozzarella cheese
- 2 914 1/2 oz) cans diced tomatoes, well drained
- 1/2 cup shredded parmesan cheese
- 1/2 cup shredded cheddar cheese
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- **season ground beef with 1/2 tsp oregano and 1/4 tsp salt. shape into 18 mini-hamburgers. cook until no longer pink in center, drain
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- * to substitute fleishmanns active dry yeast, dissolve 1 envelope in 1/4 warm water(100-110) with 1 tsp sugar. proceed with recipe as directed, reducing the amounts of water and sugar for dissolving
Preparation
Step 1
in a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. stir in water and peanut oil into flour mixture. stir in enough remaining flour to make a soft dough. knead on lightly floured surface until smooth and elastic, about 8-10 minutes. cover. let rest 10 minutes.
preheat oven to 500. roll dough to 16-inch circle to fit a greased 14-inch deep-dish pizza pan, sprinkled with 2 tsp cornmeal. press dough into bottom and 1 1/2 inches up side of pan. sprinkle evenly with mozzarella cheese, tomatoes, remaining oregano, and parmesan cheese. add mini-hamburgers, top with cheddar cheese.
place in oven preheated at 500, immediately reduce heat to 400. bake 2-025 minutes or until crust is golden. remove from oven, cool on wire rack for 10 minutes before serving.