Preheat oven to 425 degrees. Place 15-inch pizza baking stone in oven; preheat for 10 to 15 minutes.
"Healthy" and "Friday night" may not always go hand in hand, but our Four-Meat Pizza may be a great solution for the late-night craving!
Servings and Ingredients
|1 ½ c. Hy-Vee all-purpose flour|
|1 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee salt|
|¾ c. Hy-Vee plain Greek yogurt|
|1 to 2 tbsp. water, divided|
|3 oz. 93% lean ground beef|
|3 oz. ground Italian-style turkey sausage|
|1 tsp. Hy-Vee Italian seasoning|
|¼ tsp. Hy-Vee crushed red pepper|
|⅛ tsp. Hy-Vee garlic powder|
|¼ c. Gustare Vita pizza sauce|
|1 c. Hy-Vee shredded mozzarella cheese, divided|
|¼ c. Soirée shredded three-cheese blend|
|17 slice(s) Hormel turkey pepperoni|
|3 slice(s) Jones Dairy Farms hickory smoked Canadian bacon, cut into quarters|
Things To Grab
- Pizza baking stone
- Medium bowl
- Three small bowls
- Rolling pin
- Hy-Vee nonstick cooking spray
For crust, whisk together flour, baking powder and salt in a medium bowl. Stir in yogurt and 1 tablespoon water. If necessary, add remaining 1 tablespoon water to make slightly crumbly dough. Gather dough and press together to form a ball. Gently knead dough 10 times on a lightly floured surface. Let rest for 10 minutes.
For toppings, place ground beef and turkey sausage each into separate small bowls; set aside. Combine Italian seasoning, crushed red pepper and garlic powder in another small bowl. Divide seasoning mixture in half and mix one portion into ground beef and remaining portion into turkey sausage until combined. Pinch off beef mixture into 1/4-inch pieces and turkey mixture into 1/2-inch pieces.
Roll out dough onto floured surface into a 14-inch round. Remove pizza stone from oven; spray with Hy-Vee nonstick cooking spray. Place dough round on hot pizza stone; spread with pizza sauce to within 1 inch of edge. Top with 1/2 cup mozzarella, three cheese blend, pepperoni, Canadian bacon and ground beef and turkey pieces. Sprinkle with remaining 1/2 cup mozzarella.
Bake pizza for 13 to 16 minutes or until sausage and beef reach an internal temperature of 165 degrees and crust is golden brown.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 33g
- Sodium: 580mg
- Total Carbohydrates: 21g
- Protein: 15g
Hy-Vee Seasons Magazine November 2022