Pizza with stuffed crust is a special pizza and favorite of anyone. 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. From Sandra McKenzie of Braham Minnesota.

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

Method

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.

Tips 

8 ounces of bulk mozzarella cheese, cut into 4-in. x 1/2-in. sticks, may be substituted for the string cheese.