Pepperoni Stuffed Pizza

• 3 c. flour
• 1 pkg. quick-rising dry yeast
• 1 tsp. salt
• 1 c. hot water
• 2 Tbsp. oil
• 1 1/2 c. spaghetti sauce
• 2 1/2 c. shredded Mozzarella
• 6 oz. sliced pepperoni

1. Combine flour, yeast and salt, mix well.
2. Stir in hot water and oil.
3. Turn out on a floured surface and knead 1 minute.
4. Let rise 5 minutes.
5. Cut into 2 portions, 1 slightly larger.
6. Place larger in a well-greased 10-inch spring-form pan.
7. Overlap slices of pepperoni to cover dough in pan (use 1/2 of pepperoni).
8. Sprinkle cheese evenly.
9. Top with rest of pepperoni.
10. Pat out rest of dough to make circle large enough to fit pan.
11. Put over pepperoni and fold edges back.
12. Brush edges with water and pinch to make a curb. Slash a few holes to let steam escape.
13. Bake at 400u0b0 for 40 minutes.
14. Cool 10 minutes.
15. Take out and put on a baking sheet. Pour sauce over top and bake until sauce begins to bubble (8 minutes).

flour, quickrising dry yeast, salt, water, oil, spaghetti sauce, mozzarella, pepperoni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397827 (may not work)