Cheese Crust Pizza Recipe

4.5 1 3
Cheese Crust Pizza Recipe
Cheese Crust Pizza Recipe photo by Taste of Home
Publisher Photo

Cheese Crust Pizza Recipe

Read Reviews
4.5 1 3
Publisher Photo
String cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.—Terri Gonzalez, Roswell, New Mexico
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 2 to 2-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons canola oil
  • 8 pieces string cheese
  • 1/2 pound bulk Italian sausage
  • 1 medium green pepper, diced
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.
On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.
Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.
Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.
Originally published as Stuffed-Crust Pizza in Taste of Home August/September 2006, p7

Nutritional Facts

1 slice: 343 calories, 17g fat (8g saturated fat), 44mg cholesterol, 976mg sodium, 28g carbohydrate (2g sugars, 2g fiber), 20g protein.

  • 2 to 2-1/2 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 teaspoon salt
  • 1 cup water
  • 2 tablespoons canola oil
  • 8 pieces string cheese
  • 1/2 pound bulk Italian sausage
  • 1 medium green pepper, diced
  • 1 cup tomato sauce
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  1. In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.
  2. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge.
  3. Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes.
  4. Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
  5. Bake for 15-20 minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.
Originally published as Stuffed-Crust Pizza in Taste of Home August/September 2006, p7

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S D W User ID: 5738230 84950
Reviewed Jan. 4, 2011

"A good basic crust with a fresh taste that is simple to make."

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