If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
5 ounces small pepperoni slices (the Hormel Cup N’ Crisp are ideal #notsponsored btw)
6-7 mozzarella sticks, sliced lengthwise
4 ounces mozzarella cheese, shredded
2 tablespoons melted butter
Parmesan cheese for garnish
Directions
Heat oven to 450
Combine all sauce ingredients in a medium bowl, and mix well to combine
For a 12 inch pizza use 3/4 of the ball of dough, and roll out into approximately a 13” circle
Leaving a 1 inch border, overlap slices of pepperoni all the way around at about the 12 inch mark
Lay slices of the string cheese end to end on top of the pepperoni, then bring the outer edge of the dough over the top to cover the pepp/cheese stuffing - press firmly to seal tightly
Spread out approximately 1/4 - 1/3 cup of the sauce on the dough, top with the shredded mozz and finally the remaining pepperoni, trying not to have any gaps
Bake until getting golden brown on the crust, and the pepperoni is sizzling and gorgeous
Remove, brush the crust edge with the garlic butter, and sprinkle Parmesan over the top of the pizza
