Pizza Inside A Pizza
2 cans refrigerated pizza dough
2-3/4 cups shredded mozzarella (divided use)
3/4 cup shredded Monterey Jack
3/4 cup shredded Cheddar
3/4 cup shredded Provolone
2 tablespoons grated Parmesan
2 tablespoons grated Romano
Toppings of your choice (pepperoni, bell peppers, olives, etc.)
1 jar pizza sauce
Preheat oven to 475° F.
On a lightly floured surface, unroll first pizza dough. Using a rolling pin dusted with flour, roll dough to 1/4-inch thickness. Place in a well-greased 12-inch perforated pizza pan. Trim dough with a knife or pizza wheel to fit inside the diameter of the pan. Pierce dough with a fork every half-inch to prevent air bubbles. (This will ultimately be your top crust.)
Prebake this crust for 5 minutes; remove crust from pan and place on a wire rack to cool.
Prepare the second crust for the pan in the same way, but remove the excess dough around the edges by rolling a rolling pin over the top of the pan to form a lip on the crust. Pierce with a fork. Combine 3/4 cup mozzarella and remaining cheeses and spread evenly over this crust. Put the partially baked crust on top of the cheese layer.
Spread 1/2 cup of pizza sauce over this top crust, then scatter the toppings of your choice, starting with meats, then vegetables. Finish with the final 2 cups of mozzarella.
Bake for 12 to 15 minutes, or until the cheese is melted and golden brown.
Yield: 8 servings
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