Categories: Uncategorized

Nancy’s Kitchen: Stuffed Pizza

This week’s recipe was taken from one of my cookbooks titled “Holding Forth the Light.” It was printed as part of Minden First Baptist Church’s 1844-1994 Sesquicentennial recognition celebration. We were not residents here at that time.

My husband and I moved from Bridge City, Texas to Minden, Louisiana in 2008 after losing our home to “Hurricane Ike” damage and flooding. Instead of rebuilding, for health reasons, we made the decision to relocate close to family and down-size to our patio home. It was a difficult move at our age but a wise and correct decision.

Soon after moving here, we joined Minden First Baptist Church; I became a member of the Faith Sunday school class and easily bonded with the class members. Jenetta Doseff, was one of those members and became known to me as a sweet, kind, and thoughtful friend.

In 2013, because of health issues, Jenetta left Minden and moved to Lafayette, Louisiana to live with her daughter and son-in-law, Lyleann and John Martinez. In the process of clearing some of Jenetta’s possessions, they offered to give me her treasure trove of recipes and recipe books. I cherish her gift especially the Sesquicentennial cookbook. Sadly, Jenetta passed away in January this year.

STUFFED PIZZA

(Recipe by Jan Marie Gambrell)

4 cups (½ lb.) sliced fresh mushrooms
1 cup chopped onion
2 Tbsp. margarine (I will use butter), melted
4 cloves garlic, crushed (I use minced garlic from a jar)
2 frozen loaves (1 lb. each), thawed (available @ Brookshire’s)
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
2 tsp. garlic powder, divided
1 lb. cooked Italian sausage, drained (I will add/or substitute sliced Pepperoni)
1 cup pizza or marinara sauce
3 Tbsp. fresh basil

Sauté vegetables in melted butter and drain. On a lightly floured board, roll both loaves of dough into a rectangle 14” X 10” each. Place 1 loaf in a greased sheet pan. Top dough with 2 cups of the mozzarella cheese, ½ cup of the Parmesan cheese and 1 teaspoon of the garlic powder, leaving a 1” border around the sides. Top cheese with sausage (and/or Pepperoni), mushrooms, onions, pizza sauce and basil. Sprinkle remaining 2 cups mozzarella, ½ cup grated parmesan and 1 tsp. garlic powder. Place other loaf over pizza, firmly seal bottom crust to top crust. With a sharp knife, make small slits in the top crust. Place in a preheated 375○ oven and bake for 30 minutes.

I have the ingredients for this recipe but have not prepared it yet. It does sound like a KEEPER. Don’t you agree?

NOTE: Since this Sesquicentennial cookbook is 21 years old, I am sure it contains many recipes from members that have either passed away or moved their membership. I do recognize some of the names of contributors.

Minden Press-Herald

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