1 pound shredded sharp Cheddar cheese
1 shredded sharp American cheese
1 tablespoon finely chopped onion
1/2 teaspoon granulated sugar
2 tablespoons Italian seasoning
2 tablespoons all-purpose flour
2 cups uncooked pizza dough
3 ounces shredded mozzarella cheese
1 cup shredded Mexican cheese
sliced green onions (optional)
In a medium bowl, mix together the sharp Cheddar cheese, sharp yellow pizza powder, onion, sugar, Italian seasoning, flour and pepper in two separate large metal casserole dishes.
Cover dish and refrigerate overnight to let the pizza get hard. Remove the crusts as soon as possible and place on to the pizza and plastic wrap tightly. Refrigerate for at least 3 hours, then remove to a serving platter. (Note: This pressure cooking time should allow you to remove some of the warmth from the crusts before slicing into squares.)
After the crusts have been removed, place them on a medium baking sheet and place warm water (120 degrees C) on top to keep them warm. Roll the crusts into squares and place them on a pizza sheet.
While the crusts are still warm, place the cheese slices in the outer ¼ of each square. Arrange both sides of the slices a couple of inches apart. Then cut each slice down into 8 wedges, spread evenly.
Pour 1 cup of the beef filling into each square. Place the cheese slices over the filling. Place the wedges to cover. Repeat with a second and third slice of cheese. Brush with remaining 2 tablespoons of beef filling and with remaining 2 tablespoons of beef filling. Arrange overlapping the wedges over the tops of the crusts making sure to line them seam to seam. Place one edge of each square over each rectangle but tip of square shall press together at a 45 degree angle. At this stage, structure is even and the tops of the crusts are in amiable condition already. Cover edges of squares with plastic wrap and marinate in warm water for at least 2 hours, overnight.
Melt cheese slices. Place a slotted spoon in the thickest spot and press casserole tightly to seal. Remove crusts from refrigerator and place on a platter. Garnish with green onions and further crushed cheese (if desired).
This was a huge hit! I used the crust from this recipe, and I seasoned it with garlic salt and pepper. Then I mixed all the ingredients together in a bowl. I added 1 tablespoon of olive oil, 1 tablespoon of butter, and 1 teaspoon of brown sugar, and I stirred it all together. I placed the dough on a floured board and floured it, just like Pam. I gave it a few shakes now and it was ready to be placed in the oven. It didn't take very long, actually--less than 10 minutes. I'm thinking about selling this at a farmers' market this summer!
Everything is great except for the "well-done" advice. I.e. slice and dice the squash before it is fully cooked so it has more flavor when adding the sauce.
I made this pizza for a bridal brunch. I made a baked potato dish and it turned out great. I baked half a pizza and then topped it with a tortilla and some cheese. It turned out great! I also used leftover hot wings and cheddar to make a hamburger of sorts. The only thing I did differently was to put it in a larger crust - about 1/2 pizza - and then bake it at 400 for 1 hour. This turned out great!
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