String Cheese Stuffed-Crust Pizza

Name: String Cheese Stuffed-Crust Pizza
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps cornmeal; 591 milliliters all-purpose flour; 118 milliliters sliced fresh mushrooms; 2 Tbsps Italian seasoning, divided; 3 Tbsps olive oil; 1 small onion, chopped; 113 grams cup shredded part-skim mozzarella cheese; 425 grams can pizza sauce; 1 teaspoons salt; 59 milliliters shredded cheddar cheese; 113 grams string cheese; 1 Tbsp sugar; 237 milliliters water; 7 grams package quick-rise yeast

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making String Cheese Stuffed-Crust Pizzan at home. Watching your figure? This lacto ovo vegetarian recipe has 647 calories, 26g of protein, and 25g of fat per serving. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a main course. If you have seasoning, onion, string cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine 2-1/2 cups flour, 1 tablespoon Italian seasoning, yeast, sugar and salt.

Ingredients you will need

Italian Seasoning

All Purpose Flour

Onion

Sugar

Yeast

Beef

Meat

Salt

Equipment you will use

Frying Pan

Bowl

In a saucepan, heat water and oil to 120°-130°.

Ingredients you will need

Water

Cooking Oil

Equipment you will use

Sauce Pan

Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.

Ingredients you will need

Dough

All Purpose Flour

Let rest for 5 minutes.

Sprinkle cornmeal over a greased 14-in. pizza pan.

Ingredients you will need

Cornmeal

Equipment you will use

Pizza Pan

On a lightly floured surface, roll dough into a 15-in. circle.

Ingredients you will need

Dough

Roll

Transfer to prepared pan, letting dough drape over the edge.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Cut string cheese in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal. Prick dough thoroughly with a fork.

Ingredients you will need

String Cheese

Dough

Equipment you will use

Frying Pan

Bake at 375° for 5 minutes.

Equipment you will use

Oven

Combine pizza sauce and 2 teaspoons Italian seasoning; spread half over crust.

Ingredients you will need

Italian Seasoning

Pizza Sauce

Crust

Sprinkle with beef mixture and mushrooms; cover with remaining pizza sauce mixture.

Ingredients you will need

Pizza Sauce

Mushrooms

Beef

Sprinkle with shredded cheeses and remaining Italian seasoning.

Ingredients you will need

Italian Seasoning

Bake for 18-20 minutes or until cheese is melted and crust is golden brown.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

cornmeal 591milliliters

all-purpose flour 118milliliters

sliced fresh mushrooms 2Tbsps

Italian seasoning, divided 3Tbsps

olive oil 1small

onion, chopped 113grams

cup shredded part-skim mozzarella cheese 425grams

can pizza sauce 1teaspoons

salt 59milliliters

shredded cheddar cheese 113grams

string cheese 1Tbsp

sugar 237milliliters

water 7grams

package quick-rise yeast

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are my top picks for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.