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Pizza with Stuffed Crust

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

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.

Printed from tasteofhome.com Nov 19, 2008

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Pizza with Stuffed Crust cont.

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. *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.

Yield: 8-10 slices.