Cheese baked into the edge of the crust makes this family-pleasing pizza extra special.
2 teaspoons yellow or white cornmeal
2 (10-ounce) tubes refrigerated pizza crust
8 ounces string cheese*
1 tablespoon olive oil
1 tablespoon chopped fresh basil (or 1/2 teaspoon dried basil)
1 (8-ounce) can pizza sauce
1 (3.5-ounce) package sliced pepperoni
1 (4-ounce) can sliced mushrooms, drained
1 (2.25-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 in a preheated oven 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 4 (2 slice) servings.
*8 ounces of bulk mozzarella cheese, cut into 4 x 1/2-inch sticks, may be substituted for the string cheese.