Stuffed Crust Pepperoni Pizza
Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty treat like your favorite pizzeria. This recipe is for pepperoni pizza, but you can make any combination using this crust!
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- 3 c
- bisquick baking mix
- 2/3 c
- very hot water
- 2 Tbsp
- olive oil
- 3/4 c
- diced pepperoni
- 4 stick
- colby, monterey jack string cheese, cut in 1/2 lengthwise
- 8 oz
- can ragu pizza sauce or your favorite
- 2 c
- shredded italian cheese blend
- 1 c
- sliced fresh mushrooms
- 1/2 c
- green bell peppers, chopped
- 2 1/4 oz
- sliced ripe olives, drained (black ones)
In medium bowl, stir Bisquick, oil and hot water with fork until soft dough forms; beat vigorous 20 strokes. Let stand 8 minutes.
Pat or press dough in bottom and 1 inch over side of pizza pan with oil sprayed hands. Lightly press 1/4 cup of pepperoni along edge of dough.(Leaving room to place cheese sticks) Place string cheese next to edge of pepperoni along edge of dough, overlapping if necessary. Fold 1 inch edge of dough over and around cheese ; press to seal well. Bake 7 minutes.
Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup of pepperoni, the mushrooms, peppers and olives. Sprinkle with remaining 1 cup cheese.
Bake 9-12 minutes longer or until crust is golden brown and cheese is melted.