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Stuffed-Crust Pizza

There's no pizza delivery in our rural community, so I rely on this recipe instead. The edges of the no-fail homemade crust are filled with string cheese, and the hearty toppings can be varied to suit your preference. Try the dough for making breadsticks or bread bowls.

4 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

1 pound ground beef
1 small onion, chopped
2-1/2 to 3 cups all-purpose flour
2 tablespoons Italian seasoning, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
3 tablespoons Crisco® Pure Olive Oil
3 tablespoons cornmeal
4 ounces string cheese
1 can (15 ounces) pizza sauce
1/2 cup sliced fresh mushrooms
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese

Directions

In a skillet, cook beef and onion over medium heat until meat is no
longer pink; drain and set aside. In a bowl, combine 2-1/2 cups
flour, 1 tablespoon Italian seasoning, yeast, sugar and salt.
In a saucepan, heat water and oil to 120°-130°. Add to the
dry ingredients; beat just until moistened. Stir in enough remaining
flour to form a soft dough. Let rest for 5 minutes. Sprinkle
cornmeal over a greased 14-in. pizza pan.

2 of 2

Stuffed-Crust Pizza (continued)

Directions (continued)

On a lightly floured surface, roll dough into a 15-in. circle.
Transfer to prepared pan, letting dough drape over the edge. Cut
string cheese in half lengthwise; place around edge of pan. Fold
dough over string cheese; pinch to seal. Prick dough thoroughly with
a fork. Bake at 375° for 5 minutes.
Combine pizza sauce and 2 teaspoons Italian seasoning; spread half
over crust. Sprinkle with beef mixture and mushrooms; cover with
remaining pizza sauce mixture. Sprinkle with shredded cheeses and
remaining Italian seasoning. Bake 18-20 minutes longer or until
cheese is melted and crust is golden brown. Yield: 8 slices.

Nutrition Facts: 1 serving (2 each) equals 877 calories, 39 g fat (15 g saturated fat), 119 mg cholesterol, 1,206 mg sodium, 79 g carbohydrate, 6 g fiber, 50 g protein.