“This is a fabulous recipe that I found in a free booklet titled "The Weekend Chef" that I've been making forever! It has a great presentation. It requires a springform pan, 8 x 2 1/2".”
READY IN:
3hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. START BY MAKING FOOD PROCESSOR DOUGH:.
  2. Dissolve yeast in warm water in small bowl; add sugar.
  3. Let stand 10 minutes. Place flour and salt in food processor workbowl fitted with the steel blade; process 3 or 4 seconds.
  4. Cut butter into cubes; arrange on flour. Process 15 seconds. Add eggs, 1 at a time, processing 5 seconds after each addition.
  5. Add yeast mixture and process until dough cleans side of bowl, 2 to 10 seconds.
  6. Place dough in greased bowl; turn greased side up.
  7. Cover and let rise in warm place until doubled in size, about 1 hour.
  8. TO FINISH THE LOAF:.
  9. After preparing Food Processor Dough:.
  10. In 2 1/2 quart saucepan, add water, eggplant, zucchini, green pepper and onion. Cover and heat to boiling; reduce heat. Simmer until eggplant is softened, 3 to 4 minutes; drain. Stir in tomato and Italian seasoning.
  11. Stir down dough. Turn 2/3 of the dough onto lightly floured surface; roll into 11" circle. Ease dough into pan, patting 1 1/2" up side. Layer 1 cup of the cheese, the sausage, vegetables and remaining cheese evenly over dough in pan (filling should not come above edge of dough).
  12. Roll remaining dough into 9" circle; cut into 8 wedges. Place wedges on filling, slightly overlapping edges and tucking ends under. Brush dough with margarine. Cover and allow to rise in warm place 30 minutes.
  13. Heat oven to 375°F Bake until golden brown, about 40 minutes. Cool 10 to 15 minutes.

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