Cheese Crust Pizza Recipes

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
• Fold the cooked macaroni into the cheese sauce until well coated.
• Fold in the eggs and bread crumbs until incorporated.
• Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
• Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
• Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
• Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
• Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
• Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
• Transfer the pizza to a cutting board and cut into 10-12 slices.
• Enjoy!

Steps:

• Spray pizza pan with non stick spray.
• Blend cheeses and spread evenly over pan.
• Sprinkle pizza seasoning over mixture.
• Cook in 325 degree oven for 10 minutes until cheese is melted and lightly browned.
• Remove from oven and place in freezer for 30 minutes.
• Remove from freezer and top with your favorite pizza sauce and toppings. Cook at 350 degrees for 10 minutes or until cheese is melted.

Steps:

• Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes.
• Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes.
• Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

Steps:

• Heat oven to 425. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
• Bake at 425 for 8 to 10 minutes or until crust is set and edges are light golden brown.
• Removed partially baked crust from oven. Spoon sauce evenly over crust. Top with pepperoni and italian cheese blend.
• Return to oven; bake an additional 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

Steps:

• Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
• Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
• Top with the mozzarella, sprinkle with the oregano, then gently spread the marinara sauce on top, leaving about a 1/2-inch border around the edges for the crust (my favorite part!).
• Turn off the oven and turn on the broiler. Use the peel or baking sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the cheese is melted and the crust is evenly crisped, 5 to 6 minutes. Drizzle with olive oil and sprinkle with Parmesan if desired. Slice the hot pizza and serve immediately.