Beef / Pork

5 meats 5 veg thick camembert crust pizza is for Dinner.

5 meats 5 veg thick camembert crust pizza takes 70 minutes to prepare.

5 meats 5 veg thick camembert crust pizza takes 35 minutes to cook.

5 meats 5 veg thick camembert crust pizza makes 12 servings.

The ingredients for 5 meats 5 veg thick camembert crust pizza are:

2 cups warm water
2 tsp sugar
2 sacchets dry yeast
6 cups plain white flour or pizza flour
1 tsp salt
1 small camembert cheese
favourite chopped canned tomatoes or pasta sauce with garlic and herbs
200g lean mince already cooked
5 rashers bacon chopped and cooked slightly to remove excess fat
200glightly cooked chopped chicken breast
200gitalian pork sausage, cooked and chopped
200g pepperoni sliced thinly
1/2 cup chopped onion
1/2 cup chopped capsicum
1/2 cup canned corn kernels
1 cup low fat mozzarella cheese, grated

Here is how you make 5 meats 5 veg thick camembert crust pizza:

disolve the sugar in warm water, and then add the yeast. Once the yeast is stired in thoroughly, let stand for 10 mins. Will become frothy on the top once this is done.Next, sift in the 6 cups of flour, and stir through with a butter knife, to make a dough. Lightly flour your bench surface and knead dough thoroughly for 15 mins. Tear the dough while Kneading to make dough more elastic. It is necessary to knead the dough for this amount of tiome to provide the desired texture in the finished result.Once kneaded, roll dough into a ball, spray a bowl with olive oil spray, place dough ball in the bowl, spray top of dough with olive oil spray, cove bowl with a tea towel and place in a warm place to rise. We want the dough to double in size which takes approx 30-40 mins. When the dough has risen, pound the dough down while still in the bowl, then place the dough on the flored bench again and knead for anoth 5-10 mins. Split the dough either into half for two pizzas or 6-8 smaller pieces for pizza singles. Roll dough pieces into balls. Then roll out into round pizza bases 3/4 cm in thickness. Pinch around the outside inch of the pizza base to make it half the thickness of the rest of the base. Cut the camembert into thin slices then halve these slices again. Place the pieces of camembert around the outside edge of pizza bases and roll the edge around the camembert to enclose it inside the crust, making sure to seal it in so the camembert doesnt leak out when the pizza is cooked.Next, pour the tomato mixture onto the bases and spread around the base, including some of the crust. Sprinkle on mince, bacon, chicken breast, italian sausage and pepperoni. Next sprinkle on the onion, capsicum, corn. Now sprinkle over the mozzarella. Allow to stand for another 10 mins to let the base rise again.The pizzas are now ready to freeze if freezing uncooked. Wrap in baking paper and either vaccum seal or wrap tightly in cling film. Place on flat tray and place in freezer. Tray can be rmoved once pizzas are frozen. Defrost frozen pizzas before cooking. Then follow normal cooking instructions.If cooking, Spray cooking tray with olive oil and place pizza on tray. Spray top of pizza with olive oil spray and place in a preheated oven of 180 c / (160c for fan forced) and bake for 35-40 mins or until golden brown.Pizza is now ready to eat or freeze to be reheated later. Freeze using the above freezing instructions. Number of Servings: 12Recipe submitted by SparkPeople user BIGEARS2.

The nutritional information for 5 meats 5 veg thick camembert crust pizza is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 542.5

• Total Fat: 22.6 g
• Cholesterol: 73.0 mg
• Sodium: 951.5 mg
• Total Carbs: 54.3 g
• Dietary Fiber: 3.1 g
• Protein: 28.5 g

The dietary needs meet for 5 meats 5 veg thick camembert crust pizza is Low Fat