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Stuffed-Crust Pepperoni Pizza
3 cups (750 mL) Bisquick* Mix
2/3 cup (150 mL) very hot water
2 tbsp (25 mL) olive or vegetable oil
3/4 cup (175 mL) diced pepperoni
4 sticks Monterey Jack cheese (from 227 g package), cut in half lengthwise
1 cup (250 mL) pizza sauce
2 cups (500 mL) shredded Italian cheese blend
1 cup (250 mL) sliced fresh mushrooms
1/2 cup (125 mL) chopped green pepper
1/3 cup (75 mL) sliced ripe olives
Move oven rack to lowest position. Heat oven to 450ºF. Spray 12-inch pizza pan with nonstick cooking spray. In large bowl, stir Bisquick mix, very hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, pepper and olives. Sprinkle with remaining 1 cup cheese.
Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
Substitution: If you can't find the Italian cheese blend, shredded mozzarella cheese is a great substitute.
Variation: Leave off the pepperoni for a vegetable lover's pizza.
No nutrition information available for this recipe
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