String cheese is the secret to success for this popular stuffed-crust pizza. 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Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.—Terri Gonzalez, Roswell, New Mexico","recipeIngredient":["2 to 2-1\/2 cups all-purpose flour","1 package (1\/4 ounce) quick-rise yeast","1 teaspoon salt","1 cup water","2 tablespoons canola oil","8 pieces string cheese","1\/2 pound bulk Italian sausage","1 medium green pepper, diced","1 cup tomato sauce","1 teaspoon dried oregano","1\/4 teaspoon pepper","1\/8 teaspoon garlic powder","1 jar (4-1\/2 ounces) sliced mushrooms, drained","1-1\/2 cups shredded part-skim mozzarella cheese"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Bake for 15-20 minutes or until cheese is melted and crust is golden brown."}],"recipeYield":"8 slices","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 343 calories","fatContent":"17g fat (8g saturated fat)","cholesterolContent":"44mg cholesterol","sodiumContent":"976mg sodium","carbohydrateContent":"28g carbohydrate (2g sugars","fiberContent":"2g fiber)","proteinContent":"20g protein. 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