MAKES: 6-8 servings
Ingredients
- 2 to two-1/2 cups all-purpose flour
- 1 package (1/4 ounce) quick-rise yeast
- 1 teaspoon salt
- 1 cup water
- two tablespoons canola oil
- 8 pieces string cheese
- 1/2 pound bulk Italian sausage
- 1 medium eco-friendly pepper, diced
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic clove powder
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
Dietary Details
1 slice: 343 calories, 17g fat (8g saturated fats), 44mg cholesterol, 976mg sodium, 28g carb (2g sugars, 2g fiber), 20g protein.
Directions
- Inside a large bowl, combine 2 cups flour, yeast and salt. Inside a saucepan, heat water and oil to 120-130. Increase dry ingredients beat just until moistened. Stir in enough remaining flour to create a soft dough. Let rest for five minutes.
- On the gently floured surface, roll dough right into a 14-in. circle. Transfer to some greased 12-in. pizza pan, letting dough drape 2 in. within the edge.
- Place string cheese around fringe of pan fold dough over cheese and pinch to close. Prick dough completely having a fork. Bake at 425 for ten minutes.
- Meanwhile, inside a large skillet, prepare sausage and eco-friendly pepper over medium heat until meat is not pink drain. In a tiny bowl, combine the tomato sauce, oregano, pepper and garlic clove powder spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.
- Bake for 15-twenty minutes or until cheese is melted and crust is golden brown. Yield: 6-8 slices.
Initially printed as Stuffed-Crust Pizza in Taste of Home August/September 2006, p7