Cheese-Stuffed Crust Pizza
Photo: jeffreyw, CC BY 2.0
This pizza hides a ring of string cheese inside its outer edge, so the last bite of every slice is a molten one. The trick is simple: press the canned dough past the rim of the pan, fold it back over the cheese sticks and pinch it shut. Par-baking the crust before topping keeps it from turning soft under the sauce, pepperoni and sausage.
Instructions
Preheat the oven to 425°F (220C). Spray a 12-inch (30 cm) pizza pan with cooking spray and, if you like, sprinkle it lightly with corn meal.
Starting in the center, press the pizza dough out until it reaches an inch past the edge of the pan.
Fold the overhanging dough back toward the middle so it forms a pouch, tucking the pieces of string cheese inside as you work all the way around the circle. Pinch the dough closed to seal in the cheese.
Bake the crust for 8 to 10 minutes, until the edges are light golden and the dough has begun to set.
Take the crust out of the oven and spread the pizza sauce over it with the back of a spoon. Scatter the pepperoni, sausage and shredded Italian cheese on top.
Return the pizza to the oven and bake until the crust is deep golden brown and the topping cheese has melted. Cut into 6 to 8 slices and serve.
Make it personal.
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