Stuffed Crust Pizza
You can make our version of this popular pizzeria pizza faster than you can get a pizza delivered—and you keep the tip!
- Olive oil
- 1 tablespoon cornmeal
- 2 packages (10 ounces each) refrigerated pizza crust
- 1 package (12 ounces) mozzarella string cheese sticks (12 sticks), divided
- 1 garlic clove, pressed
- 1 can (8 ounces) pizza sauce
- 1 1/2 ounces pepperoni slices (24 slices)
- 1 ounce fresh Parmesan cheese, grated (about 1/4 cup)
Preheat oven to 425°F. Using Kitchen Spritzer, lightly spray bottom of Large Bar Pan with olive oil; sprinkle evenly with cornmeal. Unroll 1 package pizza dough across one end of Bar Pan. Repeat with remaining dough, filling pan. Press dough together in center with fingers to seal.
Place 10 of the string cheese sticks, end to end, around edge of pan on top of dough. Roll edge of dough over cheese making sure to keep covered cheese next to sides of pan; firmly pinch dough rolled over cheese to dough under cheese to tightly seal. Lightly spray surface of dough with olive oil.
Press garlic over dough using Garlic Press; spread evenly with Skinny Scraper. Spread pizza sauce over dough and slightly up sides. Top with pepperoni. Using Rotary Grater, shred the remaining 2 string cheese sticks and Parmesan cheese evenly over filling. Bake 18-20 minutes or until crust is golden brown. Cut into squares.
- 6 servings
Nutrients per serving:
Calories 470, Fat 20 g, Sodium 1400 mg, Dietary Fiber 2 g
It may be necessary to cut string cheese sticks so they will fit end to end around the edge of the dough.
We topped our stuffed crust pizza with a fast favorite, sliced pepperoni. But you can easily use any pizza topping ingredients for this recipe. Family members may want to top different sections of the pizza with their own favorites.
Italian Sausage Stuffed Crust Pizza: Substitute 1/2 pound Italian sausage, cooked, drained and crumbled for the pepperoni.
Veggie Lover’s Stuffed Crust Pizza: Substitute 1 1/2 cups assorted fresh vegetables, such as mushroom slices, chopped onion or green bell pepper for the pepperoni.