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Palermo Style Stuffed Pizza




Source of Recipe


NATIONAL CHEESE


List of Ingredients




3/4 cup olive oil
1 cup thinly sliced onion
1/2 pound thinly sliced proscuitto, slivered
1/2 pound thinly sliced Italian salami, silvered
1/2 pound thinly sliced mortadella, slivered
1/2 cup Tre Stelle Ricotta Cheese
1 cup Tre Stelle shredded Mozzarella Cheese
10 Sundried Tomatoes in Olive Oil, drained and chopped
7 garlic cloves, minced
1/4 cup chopped parsley
2 tsp dried oregano
1 tsp crushed dried chili pepper
fresh pizza dough (enough for 2 pizzas)


Recipe



Heat 1/4 cup of the Tre Stelle Olive Oil in a skillet. Add sliced onion and cook until transparent. Remove from heat and transfer to a bowl.

Add the slivered meats to the onion. Stir in cheeses, sun-dried tomatoes, garlic, parsley, oregano, and chili pepper, mix gently.

Divide the pizza dough into four portions. Stretch or roll each portion to fit a round pizza pan (approx. 12 diameter).

Brush the dough with Tre Stelle Olive Oil leaving a 1/4 border around the edges. Top with half of the cheese/meat mixture and drizzle with Tre Stelle Olive Oil. Stretch second portion of dough flat and cover the first.

Pinch edges to seal tightly. Brush the top lightly with olive oil and cut a 1 slit in the center top for steam to escape during baking.

Follow the above steps with the remaining dough and filling. Place pizza on a baking sheet and bake in a 500°F pre heated oven. Bake until the crust is golden brown about 15 minutes.

Remove from pan, let cool before slicing and serving.

Serves 6.