PIZZA WITH STUFFED CRUST

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Pizza with Stuffed Crust image

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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8-10 slices.

Number Of Ingredients 10

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 shredded part-skim mozzarella cheese

Steps:

  • Sprinkle cornmeal evenly over a greased 15x10x1-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.

Nutrition Facts :

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