Cheese baked into the edge of the crust
makes this pizza extra-special and a sure-fire family favorite.
Stuffed-Crust Pizza
- 2 teaspoon cornmeal
- 2 (10-ounce) tubes refrigerated pizza
crust
- 8 ounces string cheese*
- 1 tablespoon olive oil
- 1 1/2 teaspoons minced fresh basil (or
1/2 teaspoon dried basil)
- 1 (8-ounce) can pizza sauce
- 1 (3 1/2-ounce) package sliced pepperoni
- 1 (4-ounce) can sliced mushrooms, drained
- 1 (2 1/2 ounce) can sliced ripe olives,
drained
- 2 cups (8-ounces) shredded mozzarella
cheese
- Sprinkle cornmeal evenly over a greased
15 x 10 x 1-inch baking pan. Unroll pizza dough and place on
pan, letting dough drape 1-inch over the edges. Pinch center
seam to seal. Place pieces of string cheese around edges of pan.
Fold dough over cheese; pinch to seal.
- Brush the crust with oil; sprinkle with
basil. Bake at 425°F (220°C) for 5 minutes.
- Spread sauce over crust. Place two-thirds
of the pepperoni in a single layer over sauce. Sprinkle with
mushrooms, olives and cheese. Top with remaining pepperoni. Bake
for 10 to 12 minutes or until crust and cheese are lightly browned.
Makes 8 to 10 slices.
* 8 ounces of bulk mozzarella cheese, cut
into 4 x 1/2-inch sticks, may be substituted for the string cheese.
