Shelly's Recipe

STUFFED CRUST PEPPERONI AND MUSHROOM PIZZA

Category: Pizza

Frozen bread dough, thawed or favorite pizza dough recipe
3 tablespoons cornmeal, plus more for the pan
1 egg, beaten
1 tsp salt
8 oz mozzarella
Olive oil, for coating bowl

Topping:
1 tbsp sugar
3/4 cup prepared marinara sauce
1/2 cup canned stewed tomatoes, strained and coarsely chopped
1 1/2 cups grated mozzarella
1 medium onion, finely chopped
1/2 cup sliced mushrooms
1/4 lb sliced pepperoni
1 tsp dried basil and oregano


Preheat the oven to 450.

Place the bread dough into a bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.

Punch the dough down and let rest for 10 minutes.

Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.

Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.

To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.

Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.