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Pizza with Stuffed Crust Recipe

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Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.

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Pizza with Stuffed Crust Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

20 10 30

Ingredients

2 teaspoons cornmeal
2 tubes (13.8 ounces each) refrigerated pizza crust
8 ounces string cheese
1 tablespoon butter, melted
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1 can (8 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

Sprinkle cornmeal evenly over a greased 15-in. x 10-in. x 1-in. baking pan. Unroll pizza dough and place on pan, letting dough drape 1 in. 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 butter; sprinkle with basil.
Bake at 425° 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 10-12 minutes or until crust and cheese are lightly browned. Yield: 8-10 slices.

Editor's Note: 8 ounces of bulk mozzarella cheese, cut into 4-in. x 1/2-in. sticks, may be substituted for the string cheese.

Nutritional Facts 1 serving (1 slice) equals 377 calories, 20 g fat (10 g saturated fat), 50 mg cholesterol, 1,141 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Pizza with Stuffed Crust in Taste of Home February/March 1999, p27

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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