Ingredients
Yellow cornmeal
1
loaf (1 lb) frozen wheat bread dough, thawed
4
sticks (1 oz each) string cheese, cut in half lengthwise
1/4
cup tomato paste with Italian seasonings (from 6-oz can)
1
small onion, cut lengthwise in half, then thinly sliced
1
medium bell pepper, thinly sliced
1
can (4 oz) mushroom pieces and stems, drained
1
oz soy-protein pepperoni-style slices, coarsely chopped (1/4 cup)*
12
pitted Kalamata or Greek olives, coarsely chopped (1/3 cup)
2
cups shredded mozzarella cheese (8 oz)
Preparation
Heat oven to 400°F. Grease large cookie sheet with shortening or spray with cooking spray. Sprinkle cornmeal over cookie sheet.
On cookie sheet, press or roll dough into 13-inch round. Arrange string cheese sticks in circle around edge of dough. Carefully roll edge of dough up over cheese; seal well.
Spread tomato paste evenly over dough. Top with onion, bell pepper, mushrooms, pepperoni-style slices and olives. Sprinkle with cheese.
Bake 15 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges to serve.
