Sheet-Pan Stuffed-Crust Pizza

Sheet-Pan Stuffed-Crust Pizza

David Venable

You can make a takeout fave right at home with this easy recipe!

Prep Time: 20 minutes

Serves: 4–6 Servings

Ingredients

  • 24 oz store-bought pizza dough
  • 9 string cheese sticks
  • 3/4 cup pizza sauce
  • 1-1/2 cups shredded mozzarella cheese
  • 3–4 oz sliced pepperoni
  • 1 small can (approx. 2.25 oz) sliced black olives, drained
  • 1 green pepper, sliced into rings
  • 1/4 tsp oregano (optional)
  • Pinch of red pepper flakes (optional)
  • 1–2 Tbsp olive oil

Preparation

Preheat oven to 375°F.

Use a rolling pin to roll the pizza dough out into a 13" x 19" rectangle, then transfer to an 11" x 17" sheet pan or cookie sheet with edges. The dough will hang over the edges; that's okay.

Place two string cheese sticks end to end on the dough on each of the 11" sides, right up against the edges of the pan. Repeat this on the 17" sides, also using two string cheese sticks for each side. Take the last string cheese, cut it in half, and use the halves to fill in the spaces left on the 17" sides.

Take the excess dough hanging over the edges of the pan and fold it over the string cheese, pressing into the dough base to seal the cheese inside the crust.

Top the dough with the pizza sauce, then the shredded mozzarella cheese, pepperoni, olives, and green peppers. Sprinkle the pizza with the oregano and red pepper flakes, if desired. Brush the crust with the olive oil. Bake for 15–20 minutes.

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