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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
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

Printed from tasteofhome.com Aug 21, 2008

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Stuffed-Crust Pizza cont.

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 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.