STUFFED CRUST PIZZA

FOR THE DOUGH:
2 to 2 1/2 cups all purpose flour
1 (1/4 ounces) package quick rise yeast
1 teaspoon salt
1 cup water
2 tablespoons vegetable oil
FOR THE PIZZA:
8 pieces string cheese
1/2 pound bulk italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 1/2 cups (6 ounces) shredded part skim mozzarella cheese

TO PREPARE THE DOUGH:
In a large mixing bowl, combine 2 cups flour, yeast and salt.

In a saucepan, heat water and oil to 120-130 degrees F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes.

TO PREPARE THE PIZZA:
Preheat oven to 425 degrees F. Grease a 12 inch pizza pan.

On a lightly floured surface, roll dough into a 14 inch circle. Transfer to a greased 12 inch pizza pan, letting dough drape 2 inches over the edge. Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork.

Bake at 425 for 10 minutes.

Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain.

In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella.

Bake for 15-20 minutes or until cheese is melted and crust is golden.

Adapted from source: Taste of Home