Ingredients
2 teaspoons cornmeal2 tubes (13.8 ounces each) refrigerated pizza crust8 ounces string cheese1 tablespoon butter, melted1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1 can (8 ounces) pizza sauce1 package (3-1/2 ounces) sliced pepperoni1 can (4 ounces) mushroom stems and pieces, drained1 can (2-1/4 ounces) sliced ripe olives, drained2 cups shredded part-skim mozzarella cheese
Preparation
Sprinkle cornmeal evenly over a greased 15x10x1-in. baking pan. Unroll pizza dough and place on pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.
Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal. Brush the crust with butter; sprinkle with basil.
Bake at 425° for 5 minutes. Spread sauce over crust. Place two-thirds of the pepperoni in a single layer over sauce. Sprinkle with mushrooms, olives and cheese. Top with remaining pepperoni.
Bake for 10-12 minutes or until crust and cheese are lightly browned.
