Preheat oven to 400°F (200°C). Sprinkle cutting board with cornmeal. Unroll pizza dough onto cutting board and roll out slightly into a 10x13-in. (25x33-cm) rectangle. Invert Personal Size Round Stone over center of dough and to cut a circle ½ in. (1 cm) from edge of stone. Turn the stone over; lightly brush with oil. Transfer the circle of dough onto stone, with cornmeal side down, allowing edges to hang over.
Slice 2 cheese sticks lengthwise into thirds. Place cheese strips, end to end, around the edge of stone on top of dough (there will leftover cheese for use in Step 3). Roll edge of dough over cheese; firmly pinch to tightly seal.
Prick bottom of dough with fork. Bake 10-12 minutes or until light golden brown. Meanwhile, grate remaining cheese sticks with Microplane® Adjustable Coarse Grater; set aside.
Remove crust from oven; top with pizza sauce, grated mozzarella, and desired toppings.
Bake 8-10 minutes or until crust is deep golden brown and cheese is melted. Allow to stand 5 minutes before cutting.
U.S. Nutrients per serving: Calories 440, Total Fat 15 g, Saturated Fat 8 g, Cholesterol 30 mg, Sodium 1370 mg, Carbohydrate 56 g, Fiber 2 g, Protein 25 g
Cook’s Tip: Use the leftover dough to make bread sticks. Cut dough into ½-in. (1-cm) thick strips; place on cookie sheet. Bake in 400°F (200°C) oven 8-10 minutes or until light golden brown.
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