STUFFED-CRUST PEPPERONI AND CHEESE PIZZA

FOR THE CRUST:
1 pound frozen white bread dough (use 1 loaf from a 3-pound bag)
All purpose flour
1/4 teaspoon cornmeal
3 ounces sliced pepperoni
7 sticks (1-ounce each) string cheese
1 teaspoon olive oil
FOR THE TOPPING:
1/2 cup prepared spaghetti, marinara or pizza sauce
1 1/2 cups shredded cheese, such as mozzarella or cheddar or a combination
2 ounces sliced pepperoni
1/4 cup sliced ripe olives
1/4 cup shredded parmesan cheese

TO MAKE THE CRUST:
Preheat oven to 450 degrees. Spray 12-inch pizza pan lightly with nonstick cooking spray or coat pan lightly with oil. Sprinkle pan with cornmeal, shaking to coat bottom.

Thaw bread dough according to package directions. On a lightly floured board with a lightly floured rolling pin, roll dough into a 14-to15 inch circle. To make it easier to roll, pick up the dough from time to time and stretch from underneath with your knuckles.

Place rolled dough in prepared pan; edges will hang over sides. Arrange pepperoni slices next to one another around outer edge of crust. Lay string cheese next to one another on top of pepperoni.

Fold edge of crust over to enclose pepperoni and cheese. Press into bottom crust to seal. Prick center of dough with tines of fork to keep it from puffing up. Brush center of crust with olive oil.

Bake for 7 to 10 minutes or until lightly golden. Remove from oven, but leave oven on.

TO ASSEMBLE THE TOPPING:
Spread sauce over center of crust and sprinkle with cheese. Arrange pepperoni slices over cheese. Sprinkle olives in center. Top pepperoni and olives with parmesan cheese.

Return to oven and bake for 7 to 10 minutes or until edges are golden and cheese is melted.

Makes 4 servings (One 12-inch pizza)
Source: the Oregonian, April 20, 1999