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Name: San Vitus Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: ; tablespoon water; 1 c Chopped Tomatoes; 8 oz Chopped caciocavallo or; 1 Egg yolk; blended with 1; 1/4 c Plain bread crumbs; 1 lg Onion chopped; 2 tb olive oil; 1 ts Fennel seeds; 1 c Frozen peas; 8 oz Ground beef; Salt; 1 Recipe Double Crust Pizza; 2 tb Chopped fresh parsley; ; grated pecorino; ; Romano

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INGREDIENTS

; tablespoon water
1 c Chopped Tomatoes
8 oz Chopped caciocavallo or
1 Egg yolk; blended with 1
1/4 c Plain bread crumbs
1 lg Onion ; chopped
2 tb olive oil
1 ts Fennel seeds
1 c Frozen peas
8 oz Ground beef
Salt
1 Recipe Double Crust Pizza
2 tb Chopped fresh parsley
; grated pecorino
; Romano

INSTRUCTIONS

In a large skillet, cook the onion and fennel seeds in the oil for 5 minutes, or until the onion is tender. Add the meat and cook, stirring frequently, until browned, about 10 minutes. Stir the tomatoes, parsley, and salt and pepper to taste. Cook until thickened, about 5 minutes. Stir in the peas and cook 5 minutes more. Remove from the heat and let cool. Stir in the cheeses. Preheat the oven to 425 degrees F. Oil a 12 inch pizza pan or a large baking sheet. With a rolling pin, roll out 1 piece of dough to a 12 inch circle on a lightly floured surface. Transfer the dough to the prepared pan. Spread the filling evenly in the center of the dough, leaving a 1/2 inch border all around. Roll out the remaining dough to a 12 inch circle. Place the circle over the filling, stretching it gently to meet the edge of the bottom circle. Crimp the edges with your fingers, lifting the bottom edge over the top. Press the edges of the dough together firmly to seal. Brush the top with the egg wash. Sprinkle with bread crumbs. With a small, sharp knife, cut several slits in the top of the dough. Bake 35 to 40 minutes, or until browned and crisp. o serve hot, transfer the pizza to a cutting board and cut into wedges. To serve at room temperature, slide the pizza onto a rack to cool. Yield: 8 servings Recipe by: COOKING LIVE SHOW #CL9258

NOTES

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San Vitus Pizza

; tablespoon water
1 c Chopped Tomatoes
8 oz Chopped caciocavallo or
1 Egg yolk; blended with 1
1/4 c Plain bread crumbs
1 lg Onion chopped
2 tb olive oil
1 ts Fennel seeds
1 c Frozen peas
8 oz Ground beef
 Salt
1 Recipe Double Crust Pizza
2 tb Chopped fresh parsley
 ; grated pecorino
 ; Romano

In a large skillet, cook the onion and fennel seeds in the oil for 5  minutes, or until the onion is tender. Add the meat and cook, stirring  frequently, until browned, about 10 minutes. Stir the tomatoes, parsley,  and salt and pepper to taste. Cook until thickened, about 5 minutes. Stir  in the peas and cook 5 minutes more. Remove from the heat and let cool.  Stir in the cheeses.    Preheat the oven to 425 degrees F. Oil a 12 inch pizza pan or a large  baking sheet. With a rolling pin, roll out 1 piece of dough to a 12 inch  circle on a lightly floured surface. Transfer the dough to the prepared  pan. Spread the filling evenly in the center of the dough, leaving a 1/2  inch border all around. Roll out the remaining dough to a 12 inch circle.  Place the circle over the filling, stretching it gently to meet the edge of  the bottom circle. Crimp the edges with your fingers, lifting the bottom  edge over the top. Press the edges of the dough together firmly to seal.    Brush the top with the egg wash. Sprinkle with bread crumbs. With a small,  sharp knife, cut several slits in the top of the dough. Bake 35 to 40  minutes, or until browned and crisp. o serve hot, transfer the pizza to a  cutting board and cut into wedges. To serve at room temperature, slide the  pizza onto a rack to cool.    Yield: 8 servings        Recipe by: COOKING LIVE SHOW #CL9258

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Nutrition

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Serving Size: 1 Serving (1255g)
Recipe Makes: 1 servings

Calories: 1842
Calories from Fat: 1127 (61%)

Amt Per Serving		% DV

	Total Fat 125.3g	167 %
	Saturated Fat 45.1g	225 %
	Monounsaturated Fat 45.2g
	Polyunsanturated Fat 4.7g
Cholesterol 342.1mg		105 %
Sodium 1434.6mg		49 %
Potassium 2197.4mg		58 %
Total Carbohydrate 86.4g		25 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 72.3g
Protein 90.5g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1842

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