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Sloppy Joes with Pickles and Cheese Pizza
Perfect dinner OR snack for the guys after practice or the game!!
2 (12-inch) pizzas
18 to 20 minutes
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
OR Fleischmann's® RapidRise Yeast
1-1/2 tablespoon sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water (120° to 130°F)*
1/3 cup Corn Oil (Canadian)
1 pound lean ground beef
1 package (1.5 ounces) sloppy Joe seasoning mix (Plus any other ingredients the package requries)
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded mild cheddar cheese
1-1/2 cups diced dill pickles
Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough in half; cover while preparing toppings.
Cook and crumble ground beef in large skillet over medium-high heat. Prepare sloppy joe mix according to package directions; keep warm.
Pat each portion of dough with floured hands to fill greased pizza pans or baking sheets. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread half of the warm sloppy Joe over pizza crust. Top with half the mozzarella, half the cheddar cheese and half the pickles. Repeat with second pizza.
Bake for 18 to 20 minutes, until cheese is bubbly and crust is browned. For best results, rotate pizzas between top and bottom oven racks halfway through baking.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.