Mediterranean Pizza with Cheese-Stuffed Crust

Introduce new and delightful flavors to your family--tangy feta, fresh basil and tasty olives--on a fresh-from-your-oven pizza.

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Servings 8

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( 37 ) Ratings

37 Ratings

5 Stars 76%

4 Stars

3 Stars 14%

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Member Reviews ( 21 )

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Bake-Off® Contest 43, 2008

Barbara Williams

Lawrenceville, Georgia

ingredients 15
Prep Time 25 min
Total Time 45 min

Ingredients

1 1/2: tablespoons cornmeal

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

7: pieces (1 oz each) mozzarella string cheese (from 12-oz package), unwrapped

1/4: cup tomato sauce with basil, garlic and oregano or regular tomato sauce (from 8-oz can)

1/4: cup chopped fresh basil leaves

1/2: lb bulk spicy pork sausage

1/3: cup chopped sun-dried tomatoes in oil, drained

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1/4: cup sliced ripe olives

1/4: cup sliced pimiento-stuffed olives

1/2: cup crumbled feta cheese (2 oz)

2: cups shredded mozzarella cheese (8 oz)

2: tablespoons CRISCO® 100% Extra Virgin or Pure Olive Oil

1/2: teaspoon Italian seasoning

1/2: to 1 teaspoon garlic salt

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Directions

1 Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray. Sprinkle cornmeal evenly over pan. Unroll pizza crust dough on pan; press dough to at least 1 inch beyond edge of pan. Place string cheese on dough along inside edge of crust. Fold edge of dough over cheese, pressing dough down firmly and covering cheese. Pinch dough to seal.
2 Spread tomato sauce evenly over dough. Sprinkle with basil.
3 Heat 10-inch nonstick skillet over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink; drain. Reduce heat to medium. Stir tomatoes and spinach into sausage until well mixed. Cook 3 to 4 minutes, stirring frequently, until spinach is heated.
4 Spoon sausage mixture evenly over basil on crust. Top with ripe and pimiento-stuffed olives. Sprinkle with feta and mozzarella cheeses.
5 Brush oil on edge of crust; sprinkle Italian seasoning and garlic salt on edge of crust.
6 Bake 15 to 18 minutes or until cheese is melted and crust is deep golden brown. Let stand 2 minutes before cutting.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 1060mg; 1060%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 1g 1% Sugars 5g 5% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 60%;
Vitamin C: 6%;
Calcium: 45%;
Iron: 15%;

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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chefman

report Posted Jun. 2, 2010 1:40 PM

Very refreshing and tastey pizza. My friends and family want the recipe. I recomended going to pillsbury.com to get more recipes.

betty128

report Posted Jun. 2, 2010 11:33 AM

I will try this with my card friends on thursday eveing thank you

foodfairy

report Posted Jun. 2, 2010 11:05 AM

I love it when smart people invent great stuff!! Thanks, I love your recipe and by using your 'basic' prep we can prepare whatever we want or what is available in the garden, so Thanks again, I really love this and it's really easy,

cegk

report Posted Jun. 11, 2008 5:37 PM

I have made this pizza three times now and each time it has been terrific. My teenage boys liked it, as well as my husband. Great flavor combination, easy to make. Any leftovers are great the next day too.

Happycook92

report Posted Apr. 13, 2008 12:23 PM

I was happy to learn how to make a cheese stuffed crust. However, in my family, we've got a really picky eater currently in the form of a teenage boy. He looks with great suspicion at anything with a mixture of vegetables, and I wasn't able to sell the spinach to him--he just wanted to eat the cheese stuffed crust. To make this more kid friendly for picky eater types as well as more budget minded, I'd skip the following ingredients: fresh basil, sun-dried tomatoes, spinach, green olives, feta.