Print Options

Back to Cheese Crust Pizza >

Include these items:

Select reviews >

Taste of Home Logo

Cheese Crust Pizza

 Cheese Crust Pizza
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
6-8 ServingsPrep: 25 min. Bake: 25 min.


  • 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 Johnsonville® Mild Ground 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


  • 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.

2 of 2

Cheese Crust Pizza (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 343 calories, 17 g fat (8 g saturated fat), 44 mg cholesterol, 976 mg sodium, 28 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.