Cheese-Stuffed Crust Pizza
Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pizza | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Cooking spray
- Corn meal
- 1 can refrigerated pizza crust
- 7 ea. 1- inch (2.5 cm) pieces of string cheese
- ½ cup pizza sauce
- 24 slices pepperoni
- 1 cup cooked Italian sausage , crumbled
- 2 cups Italian blend shredded cheese
Directions
Preheat oven to 425°F (220C)
Spray 12-inch (30 cm) pizza pan with cooking spray. Sprinkle lightly with cornmeal, if desired.
Starting in the center, press pizza dough in pan beyond the sides of the pan by an inch.
Fold the hanging edge of the dough back toward the middle, placing the sticks of string cheese in the pouch, all the way around the circle.
Pinch the dough to seal in the cheese.
Bake the crust 8 or 10 minutes, or until the edges are light golden and the dough has started to set.
Remove from oven and spread the sauce over the crust with the back of a spoon.
Scatter on the sauce the pepperoni, sausage, and shredded Italian cheese.
Replace in oven and bake until crust is deeply golden brown and the (topping) cheese is melted.
Cut into 6–8 slices.