Prep Time: 15áminutes
Cook Time: 15áminutes
Total Time: 30áminutes
- 2 cans refrigerated pizza dough
- 2-3/4 cups shredded mozzarella (divided use)
- 3/4 cup shredded Monterey Jack cheese
- 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
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, Monterey Jack, Cheddar, provolone, Parmesan, and Romano cheeses. 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
Recipe Source: Pizza Hut® Restaurant Chain
Reprinted with permission.