INGREDIENTS

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
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9258
Converted by MM_Buster v2.0l.

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