Stuffed-Crust Pizza

Stuffed-Crust Pizza

1 pound ground beef
1 small onion, chopped
2-1/2 to 3 cups all-purpose flour
2 tablespoons Italian seasoning, divided
1 package (1/4 ounce) quick-rise yeast
1 tablespoon sugar
1/2 teaspoon salt
1 cup water
3 tablespoons olive oil
3 tablespoons cornmeal
4 ounces string cheese
1 can (15 ounces) pizza sauce
1/2 cup sliced fresh mushrooms
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded cheddar cheese

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.

In a saucepan, heat water and oil to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. Sprinkle cornmeal over a greased 14-in. pizza pan.

On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan, letting dough drape over the edge. 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. Bake at 375° for 5 minutes.

Combine pizza sauce and 2 teaspoons Italian seasoning; spread half over crust. Sprinkle with beef mixture and mushrooms; cover with remaining pizza sauce mixture. Sprinkle with shredded cheeses and remaining Italian seasoning. Bake 18-20 minutes longer or until cheese is melted and crust is golden brown. Makes 8 slices.