Stuffed-Crust Pepperoni Pizza

3/4/2014, 10:34 p.m.
Servings 8

Servings 8


  • 3 cups Original Bisquick® mix
  • 2/3 cup very hot water
  • 2 tablespoons olive or vegetable oil
  • ¾ 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.
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. 4
Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.