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Pizza with Stuffed Crust

 Pizza with Stuffed Crust
Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2 teaspoons cornmeal
  • 2 tubes (13.8 ounces each) refrigerated pizza crust
  • 8 ounces string cheese
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 can (8 ounces) pizza sauce
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • Sprinkle cornmeal evenly over a greased 15-in. x 10-in. x 1-in.
  • baking pan. Unroll pizza dough and place on pan, letting dough drape
  • 1 in. over the edges. Pinch center seam to seal.
  • Place pieces of string cheese around edges of pan. Fold dough over
  • cheese; pinch to seal. Brush the crust with butter; sprinkle with
  • basil.
  • Bake at 425° for 5 minutes. Spread sauce over crust. Place
  • two-thirds of the pepperoni in a single layer over sauce. Sprinkle
  • with mushrooms, olives and cheese. Top with remaining pepperoni.
  • Bake for 10-12 minutes or until crust and cheese are lightly browned.
  • Yield: 8-10 slices.

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Pizza with Stuffed Crust (continued)

Editor's Note: 8 ounces of bulk mozzarella cheese, cut into 4-in. x 1/2-in. sticks, may be substituted for the string cheese.
Nutritional Facts: 1 serving (1 slice) equals 377 calories, 20 g fat (10 g saturated fat), 50 mg cholesterol, 1,141 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.
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