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Stuffed Crust Pizza




Source of Recipe


Pampred Chef

Olive oil
1 T. cornmeal
2 pkg. (283g each) refrigerated pizza crust
12 mozzarella string cheese sticks, divided
1 garlic clove, pressed
1 can (7.5oz/213mL) pizza sauce
1 1/2 oz. pepperoni slices
1 oz. fresh Parmesan cheese, grated (about 1/4 cup)

Preheat oven to 425°F. Lightly spray bottom of Stoneware Bar Pan With olive oil; sprinkle evenly with cornmeal. Unroll 1 package sough 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 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 Deluxe Cheese Grater, shred remaining 2 string cheese sticks and Parmesan cheese evenly over fill. Bake 18-20 minutes or until crust is golden brown. Cut into squares. Yields 6 servings.