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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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 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 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 |
Directions:
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.
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