Monday, May 9, 2011

Stuffed Crust Pizza

Here's another recipe Michelle chose and made. It was absolutely delicious. (Because it was on the plan to have in our "camping" house, we used all the prescribed shortcuts - pizza dough in a can and pizza sauce in a bottle - something that never would have happened a few years ago!)

Pizza with Stuffed Crust

2 teaspoons cornmeal
2 tubes (10 ounces each) refrigerated pizza crust
8 ounces string cheese
1 tablespoon butter or margarine, melted
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 mozzarella cheese

Sprinkle cornmeal evenly over a greased 15x10" baking pan. Unroll pizza dough and place on pan. (The original recipe said to let it drape over the edges, but ours didn't even reach the edges, so we skipped that part.) Pinch center seam to seal. Place pieces of string cheese around edges of dough. 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 2/3 of the pepperoni in a single layer over sauce. Sprinkle with mushrooms, olives, and cheese. Top with remaining pepperoni. Bake for 10-12 minutes more, or until crust and cheese are lightly browned. Serves 6.

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