Taste of Home Back To Recipe»

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 377
  • Fat:
  • 20 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 1141 mg
  • Carbohydrate:
  • 27 g
  • Fiber:
  • 2 g
  • Protein:
  • 21 g
Contest Winning Recipe

Pizza with Stuffed Crust

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.

SERVINGS

 8

CATEGORY

 Main Dish

METHOD

 Baked

PREP

 20 min.

COOK

 10 min.

TOTAL

 30 min.

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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008