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Breads, Rolls, and Muffins - Pizza with Stuffed Crust

  • 2 teaspoons plain cornmeal
  • 2 (10-ounce) tubes refrigerated pizza crust
  • 8 ounces string cheese
  • 1 tablespoon butter or margarine, melted
  • 11/2 teaspoons fresh basil, minced, or 1/2 teaspoon dry basil
  • 1 (8-ounce) can pizza sauce
  • 1 (31/2 -ounce) package sliced pepperoni
  • 1 (4-ounce) can mushroom stems and pieces, drained
  • 1 (21/4 -ounce) can sliced ripe olives, drained
  • 2 cups (8 ounces) mozzarrella cheese, shredded

Sprinkle cornmeal evenly over a greased 15-x-10-x-1-inch baking pan. Unroll both tubes of pizza dough and place side by side on pan, letting dough drape one inch over the edges. Pinch center seam to seal.

Place pieces of string cheese around edges of dough, pushing down to the edges of the pan. Fold dough over cheese and pinch to seal. Brush the crust with butter and sprinkle with basil. Bake at 425° for five 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 lighly browned.
Submitted By: Marie Delffs
Rutherford Farmers Co-op
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