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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

1. 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.
2. Brush the crust with oil; sprinkle with basil. Bake at 425*F (220*C) for 5 minutes.
3. 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.

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