February 28, 2011

Stuffed-Crust Pepperoni Pizza

Stuffed-Crust Pepperoni Pizza
A great new twist to a regular pepperoni pizza!

  • 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
  • Marinara or pizza sauce (enough to cover the pizza)
  • 1 lb Fontina cheese
  • Pepperoni (enough to cover the pizza)
  • 1/3 cup sliced black olives
  • 1/2 cup sliced fresh mushrooms
  • 2/3 cup French's French Fried Onions
  • 1 egg
  • Nonstick cooking spray
  1. Let the dough rest at room temperature about 30 minutes.
  2. Preheat the oven to 375 F.
  3. Meanwhile, spray a pizza stone (or large baking pan) with the nonstick cooking spray.
  4. Sauté the mushrooms in some oil in a skillet.
  5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
  6. Spread marinara sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
  7. Put pepperoni slices on top of the cheese, covering the surface. Add the sliced olives and the cooked mushrooms on top.
  8. Finally, sprinkle with the French's French Fried Onions.
  9. Lightly beat the egg and brush onto the crust of the pizza.
  10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown and the cheese melted). ENJOY!!!

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