Cheese-Stuffed-Crust Pizza

Cheese-Stuffed-Crust Pizza
Servings: 16 Yield: squares Prep 15 mins Cook 5 mins Bake 450°F 18 mins


  • 1 tablespoon vegetable oil
  • 1 1/2 cups pre-sliced mushrooms
  • 1 sweet yellow pepper, seeded and sliced
  • 1/2 red onion, sliced
  • 1 refrigerated (11 oz) thin-crust pizza crust (such as Pillsbury)
  • 6 ounces cheddar-mozzarella cheese sticks (such as Sargento)
  • 1/2 cup marinara sauce
  • 1/2 teaspoon dried oregano
  • 1 cup reduced-fat shredded mozzarella
  • 1 ounce sliced turkey pepperoni
  • 1 cup grape tomatoes, halved

Make It

1. Heat oven to 450 degrees .

2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, yellow pepper and onion; cook for 5 minutes, stirring occasionally. Place on a plate and blot with a paper towel. Set aside.

3. Meanwhile, unroll dough onto a baking sheet. With a floured rolling pin, roll into a 15 x 15-inch square. Place cheese sticks along the edges, cutting sticks as necessary. Roll 1 inch of dough over cheese and gently seal with a fork. Bake at 450 degrees for 8 minutes. Remove from oven. Spread sauce evenly over pizza and sprinkle with oregano. Scatter mozzarella over pizza and top with vegetables, pepperoni and tomatoes. Bake at 450 degrees for 8 to 10 minutes, until pizza is crisp and golden brown.

4. Cool for 5 minutes. Cut into 16 squares.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 143, Fat, total (g): 5, chol. (mg): 15, sat. fat (g): 3, carb. (g): 16, fiber (g): 1, pro. (g): 9, sodium (mg): 343, Percent Daily Values are based on a 2,000 calorie diet.