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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
1. 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.
2. Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal. Brush the crust with butter; sprinkle with basil.
3. 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.
4. Bake for 10-12 minutes or until crust and cheese are lightly browned. Yield: 8-10 slices.
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