Cheesy Crust Pizza

Adapted from Mr. Food, Pizza 1-2-3

  • Crust:
  • 2 1/4 c unbleached flour
  • 1 tbsp dry yeast, 1 package
  • 1/2 tsp salt
  • 1 c water, warm
  • 1 tsp granulated sugar
  • 2 tsps olive oil
  • 10 ozs string cheese sticks
  • 1 tsp olive oil
  • Sauce:
  • 28 ozs canned crushed tomatoes
  • 2 tbsps tomato paste
  • 1 tsp garlic powder
  • 1 tsp basil
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper
  • Toppings:
  • 4 ozs mozzarella cheese, shredded
  • 4 ozs cheddar cheese, shredded
  • 1 oz turkey pepperoni slices
  • 8 ozs mushrooms, sliced
  • 1 cup onions, sliced thin and cooked
In a food processor that has been fitted with its steel blade, place 2 1/4 cups flour, yeast, and salt. Process five seconds, until ingredients are well mixed. In a small bowl, combine water, sugar, and two teaspoons oil. With the processor running, slowly pour water mixture through feeding tube. After completely mixed, if the dough is too soft, add more flour one tablespoon at a time until smooth ball forms. Process on "pulse" for 25 seconds to knead dough. Place dough in a bowl that has been coated with cooking spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 40 minutes, or until doubled in size. Punch dough down, cover, and let sit for 10 minutes. Using fingertips, spread dough to cover the bottom of a 12" pizza pan that has been coated with cooking spray. Push dough up to the edge of the pan, forming a rim. If dough is too sticky, dust with flour. With a fork, prick the dough 15 times. Place cheese sticks around edge of dough about 1" in from the edge and fold dough over the cheese. Pinch dough together with fingers to seal. Brush with remaining oil. Preheat oven to 450. To prepare sauce, combine crushed tomatoes, tomato paste, garlic powder, basil, onion powder, and cayenne pepper in a saucepan. Cook over low heat for 25 minutes, or until sauce is thickened and the flavors have blended. Spread sauce evenly over a crust. Sprinkle with cheeses, pepperoni, mushrooms, and onions. Bake for 12 minutes or until crust is crisp and brown.
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Posted: 8/25/1997
Rated by 3 users (4.67)
WW Points* : 5.23
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 260
Calories from Fat 86 (33%)
% Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 28g 9%
Sodium 506mg 21%
Potassium 67mg 22%
Total Carbohydrate27g 9%
Dietary Fiber 4g 16%
Sugars 5g
Protein 16g 16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.