Sausage and Mushroom Stuffed Crust Pizza

Sausage and Mushroom Stuffed Crust Pizza

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"No need to go out for stuffed crust pizza--it's easy to make your own with string cheese!"
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38 m servings 601 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1491 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
  3. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  4. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.
  5. Pull or cut each stick of string cheese into 2 pieces lengthwise. Lay each piece around the outer edge of the pizza dough. Bringing edge of dough over cheese, pressing to encase the cheese in the dough.
  6. Spread with pizza sauce. Top with mushrooms and sausage and sprinkle with cheese.
  7. Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned.


  • *If you don't have a thermometer, water should feel very warm to the touch.
  • **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.


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Delicious. Instead of the meat I just made it a veggie pizza. Turned out great!

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