Description
Pizza tortellini blends Italian culinary magic with hearty meat flavors in one irresistible dish. Comfort meets creativity, delivering a mouthwatering experience you’ll savor with each delectable bite.
Ingredients
Scale
Pizza Dough and Base:
- 2 cups flour
- 1 packet active dry yeast
- 2 tbsp olive oil
- 1/2 cup warm water
- 1 tsp salt
Meat Ingredients:
- 1/2 lb pepperoni
- 1/2 lb italian sausage
- 1/4 lb ground beef
- 1/4 lb bacon
Cheese and Sauce:
- 2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- 1 cup marinara sauce
- 1 package cheese tortellini
- 2 tbsp italian seasoning
- 1 clove garlic, minced
Instructions
- Activate the yeast by dissolving it in warm water, allowing it to become frothy and aromatic for about 5 minutes.
- Combine flour and salt in a large mixing bowl, creating a well in the center to pour the yeast mixture and olive oil.
- Knead the dough vigorously for 8-10 minutes until smooth and elastic, then let it rest and rise in a covered, warm spot for 1 hour.
- While dough rises, brown the ground beef, Italian sausage, and bacon in a skillet, rendering their rich, savory flavors and draining excess fat.
- Slice pepperoni into thin rounds and set aside with the cooked meats.
- Preheat oven to 425°F and prepare a large baking dish with a light coating of olive oil.
- Roll out the risen dough into a rectangular shape, stretching it to fit the baking dish.
- Spread minced garlic and marinara sauce evenly across the dough’s surface.
- Layer the cooked meats and raw pepperoni across the sauce, ensuring complete coverage.
- Sprinkle mozzarella and parmesan cheeses generously over the meat layer.
- Arrange uncooked cheese tortellini across the pizza surface, nestling them between the meat and cheese.
- Dust the entire dish with Italian seasoning for an aromatic finish.
- Bake for 25-30 minutes until the crust turns golden, cheese melts completely, and tortellini are tender.
- Remove from oven, let rest for 5 minutes, then slice and serve hot.
Notes
- Keep yeast water temperature between 100-110°F to ensure proper activation without killing the microorganisms.
- Use room temperature ingredients for smoother dough mixing and consistent rising.
- Pat meats dry before cooking to achieve better browning and reduce excess grease in the final dish.
- Consider using a pizza stone or baking steel for crispier crust texture if available.
- For gluten-free version, swap wheat flour with a reliable gluten-free blend and add xanthan gum for better binding.
- Vegetarian adaptation can replace meats with plant-based sausage, mushrooms, and roasted vegetables for similar protein content.
- Allow tortellini to slightly sink into sauce during baking to prevent dry edges and ensure even cooking.
- Blot excess oil from cooked meats using paper towels to maintain a lighter, less greasy final presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 6 g
- Sodium: 1500 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 90 mg