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Sheet-Pan Cheese-Stuffed-Crust Pizza

Pillsbury Kitchens
Updated Nov 22, 2017
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The next time your family begs you to call the delivery guy, surprise (and delight) them with this sheet-pan pizza that goes above and beyond with a cheese-stuffed crust. They’ll never settle for delivery pizza ever again. Don’t say we didn’t warn you.

Sheet-Pan Cheese-Stuffed-Crust Pizza

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 13
  • Servings 8
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Ingredients

  • 1 can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
  • 10 sticks (1 oz each) mozzarella string cheese, unwrapped
  • 2 tablespoons butter, melted
  • 1 teaspoon finely chopped garlic
  • 1/2 teaspoon Italian seasoning
  • 3/4 cup Muir Glen™ organic pizza sauce (from 15-oz can)
  • 1 1/2 cups shredded mozzarella cheese (6 oz)
  • 1/2 cup pepperoni slices (2 oz) (about 27 slices)
  • 1 cup frozen cooked sausage crumbles (from 9.6-oz bag), heated as directed on bag
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped onion
  • 2 tablespoons sliced ripe olives

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough; place in pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of pan. Fold extended edge of dough over cheese; press firmly to seal.
  • Step 
    2
    In small bowl, mix melted butter and garlic; brush over bottom and edges of dough; sprinkle edges with Italian seasoning.
  • Step 
    3
    Spoon and spread sauce evenly over dough. Sprinkle 1/2 cup shredded cheese over sauce. Top with pepperoni, sausage, mushrooms, bell pepper, onion and olives.
  • Step 
    4
    Bake 15 to 17 minutes or until crust is golden brown. Sprinkle remaining 1 cup cheese on top. Bake 5 to 7 minutes or until cheese is melted. Let stand 5 minutes before cutting.

Nutrition

410 Calories
24g Total Fat
22g Protein
26g Total Carbohydrate
5g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Use Italian pork sausage instead of sausage crumbles for more spice. Cook 1 lb Italian sausage until no longer pink; use 1 cup for the recipe today, and freeze the rest for another day.
  • tip 2
    Having all the vegetables washed and chopped before you begin preparing the pizza will make assembly a snap!
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