HEADLINE RECIPE: Stuffed Crust Pizza


Serves: 5
Total Calories: 494
Yield: 1 Pizza
Prep time:
Cook time:
Total time:

Ingredients

3 cups all-purpose flour
1 tablespoon active yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F.)
1/4 cup cornmeal (DO NOT mix this into the dough)
1 cup mozzarella cheese
2 teaspoons Italian seasoning
2 tablespoons melted butter
1/2 teaspoon garlic powder

Directions:

Mix water, yeast, sugar & oil in mixer bowl. Then add flour & salt. Mix-knead for 10-12 minutes, sprinkling with flour to keep from sticking to bowl. Dough should be elastic & smooth. Place dough in oiled bowl, cover dough with oil, cover & let stand 1 hr at room temp.

Heat oven to 415 . Spray pizza stone with non-stick spray and sprinkle with corn meal. Roll dough out onto the pizza stone. Stretch or roll the dough about 1 inch past the edge of the stone. Cover outer edge of dough with cheese and Italian seasoning. Roll outer edge with cheese and seasoning towards the center of the crust making sure that no dough is left hanging over the edge of the stone. Press to seal the stuffed crust edge.

Top pizza as desired.

Bake in preheated oven for 18 to 20 minutes. While pizza is baking mix garlic powder with butter. When pizza is done brush the crust with garlic butter.

Nutritional Facts:

Serves: 5
Total Calories: 494
Calories from Fat: 173

This HEADLINE RECIPE: Stuffed Crust Pizza recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.


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