Stuffed-Crust Pepperoni Pizza

 

3

cups Original Bisquick® mix

2/3

cup very hot water

2

tablespoons olive or vegetable oil

3/4

cup diced pepperoni

4

sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise

1

can (8 oz) pizza sauce

2

cups shredded Italian cheese blend (8 oz)

1

cup sliced fresh mushrooms

1

small green bell pepper, chopped (1/2 cup)

1

can (2.25 oz) sliced ripe olives, drained

• 1 Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• 2 Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
• 3 Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
• 4 Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.