Stuffed-Crust Pizza 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 olive oil 3 tablespoons cornmeal 4 ounces string cheese 1 can (15 ounces) pizza sauce 1/2 cup sliced fresh mushrooms Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Stuffed-Crust Pizza cont. 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/4 cup shredded cheddar cheese In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. In a mixing 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. 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 Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008

Stuffed-Crust Pizza 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. Printed from tasteofhome.com Aug 21, 2008 Copyright Reiman Media Group, Inc © 2008