Post by chief_cook2 on May 21, 2003 16:24:19 GMT -6
Cheese baked into the edge of the crust makes this pizza extra-special
and a sure-fire family favorite.
2 teaspoon cornmeal
2 (10-ounce) tubes refrigerated pizza crust
8 ounces string cheese*
1 tablespoon olive oil
1 1/2 teaspoons minced fresh basil (or 1/2 teaspoon dried basil)
1 (8-ounce) can pizza sauce
1 (3 1/2-ounce) package sliced pepperoni
1 (4-ounce) can sliced mushrooms, drained
1 (2 1/2 ounce) can sliced ripe olives, drained
2 cups (8-ounces) shredded mozzarella cheese
Sprinkle cornmeal evenly over a greased 15 x 10 x 1-inch baking pan. Unroll
pizza
dough and place on pan, letting dough drape 1-inch 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 oil; sprinkle with basil.
Bake at
425*F (220*C) 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 to 12 minutes or until
crust
and cheese are lightly browned. Makes 8 to 10 slices.
* 8 ounces of bulk mozzarella cheese, cut into 4 x 1/2-inch sticks,
may be substituted for the string cheese.