Lunch / Dinner
Grinder Pizza
There’s no need for delivery when you can have this stuffed homemade pizza piping hot from your oven in just an hour!
On the East Coast, grinder and pizza shops are commonplace, so it only makes sense to combine the two into one delicious dish. Not familiar with grinders? It’s really just another term for a toasted sub sandwich.
In this recipe, Italian sausage, peppers, and deli roast beef make up the generous filling inside two pizza crusts. The result is a delicious concoction that resembles a pizza pot pie and is chock-full of traditional Italian flavor.
The secret behind getting this restaurant-style pizza on the table in an hour is buying fresh pizza crust. Many supermarkets sell fresh pizza dough in their bakeries for just a few bucks. Pick one up on your way home and the only work left is finding your rolling pin to roll it out.
Ingredients
FOR THE FILLING, SAUTÉ:
FOR THE PIZZA, ROLL:
Test Kitchen Tips
The recipe calls for purchased pizza dough, but if your store doesn’t carry fresh dough, look for frozen dough and thaw according to package directions.
Patience is key with fresh dough. It’s best to let it rest about 20 minutes before rolling so it’s room temp and relaxed, which reduces the springing back that occurs with rolling.
Instructions
Preheat oven to 450°. Coat a 9-inch springform pan with non-stick spray.
For the filling, sauté sausage in oil in a skillet over medium-high heat, 3 minutes. Stir in bell peppers, onion, garlic, and Italian herbs; cook until soft, about 5 minutes. Drain drippings, then stir in Parmesan and banana peppers.
For the pizza, divide dough into a 1½ lb. piece and an 8-oz. piece. Roll large dough to ¼-inch thick (16-inch diameter); transfer to prepared pan and gently press into corners, letting excess hang over. Prick the dough with a fork, then layer with roast beef and sausage mixture; sprinkle on mozzarella. Trim overhang to about 1 inch.
Roll remaining dough to ¼-inch thick (10-inch diameter) and place on filling. Fold edges of doughs together and pinch to seal. Prick holes all over top of pizza to allow steam to escape; bake 20 minutes.
Spread ½ cup marinara over top of pizza and bake 10 minutes more; let rest 10 minutes before serving.
Docking, or pricking the dough with a fork, keeps it from puffing up with air bubbles during baking.
Layering roast beef directly on the dough acts as a barrier, preventing the crust from becoming soggy.
Pinch the dough edges together with your fingers to seal them so the filling doesn’t leak or bake out.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 530
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 48mg 16%
Sodium 1196mg 49%
Carbs 55g 18%
Fiber 3g 12%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.