RECIPES

String Cheese-Stuffed Crust Pizza

Active Time

25 Minutes

Servings

Ingredients

1 pound (16 ounces) fresh or frozen pizza dough, thawed
10 pieces Burnett Dairy® Natural Mozzarella String Cheese
1/2 cup pizza sauce
6 ounces part-skim Burnett Dairy® Mozzarella cheese, shredded (1 1/2 cups)
2 ounces Weyauwega Star Dairy Provolone cheese, shredded (1/2 cup)
1/3 cup sliced pepperoni
1/3 cup sliced ripe olives
6 ounces Crave Brothers Farmstead Classics® Fresh Mozzarella cheese–Ball, sliced
Fresh basil leaves, cut into thin strips

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Fresh Mozzarella, Mozzarella, Provolone or String can be used in this recipe.

Instructions

Heat oven to 450°F.
Roll out and stretch pizza dough on a lightly floured surface into a 17 x 12-inch rectangle. Transfer dough to a greased 15 x 10-inch baking pan; let excess dough hang over edges of pan.
Place string cheese around edges of pan. Fold dough over cheese; press to seal.
Spread pizza sauce on dough. Sprinkle with mozzarella and provolone. Top with the pepperoni, olives and fresh mozzarella.
Bake for 15-17 minutes or until crust is golden brown and cheese is bubbly. Top with basil. Cool slightly before serving.

Recipe Tip

The string cheese pieces measured about 4 1/2-inches long.

Cheesemonger Tip

Mozzarella and provolone cheeses are crafted with the same stretchy techniques, but provolone is made with whole milk and has different cultures. Provolone has a buttery flavor with just a hint of sharpness or more, depending on age.