 |
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. 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
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |