Stuffed Crust Pizza (Printable Version)
# What You'll Need:
→ Finishing and Optional Seasonings
01 -
2 tablespoons melted butter or olive oil
02 -
Try garlic powder, a sprinkle of Italian seasoning, or some grated Parmesan if you like
→ Sauce and Toppings
03 -
Twenty to twenty-five slices of pepperoni, use beef or turkey
04 -
2 cups of mozzarella, shredded
05 -
Half a cup of your favorite pizza sauce
→ Dough and Crust
06 -
6–8 mozzarella string cheese sticks
07 -
A pound of pizza dough (grab some at the store or make your own)
# Steps to Follow:
01 -
Once it’s out of the oven, give it around 5 minutes to set. Slice it up and enjoy while it’s warm.
02 -
Slide it all in the oven for about 15–20 minutes. You want the cheese bubbling with golden spots, and the edge nicely browned.
03 -
Give the crust a nice brush with butter or olive oil. If you're into extra flavor, shake over some garlic powder, Italian herbs, or Parmesan before baking.
04 -
Add your pepperoni slices last, laying them all over the cheesy layer until it looks good to you.
05 -
After fixing up the stuffed edge, spoon your sauce into the middle and spread it out—don’t go over the stuffed outside. Then cover the saucy part with shredded mozzarella.
06 -
Put mozzarella string cheese sticks around the outer edge, leave about an inch from the very edge. Fold the edge over the cheese and press down so it’s closed up tight.
07 -
Roll your dough out into a circle about 12 inches around, dusting the spot with a little flour so it doesn’t stick. Move the dough onto your greased pan or hot stone.
08 -
Turn on your oven to 425°F (that’s 220°C). If you’ve got a pizza stone, pop it in to heat up. If not, just grease a pizza sheet or baking tray.
# Additional Tips:
01 -
Got a pizza stone? Bake straight on it for an extra crunch underneath.
02 -
Mix things up with toppings like peppers, mushrooms, or some olives before it all goes in the oven.
03 -
Leftovers last in the fridge about three days, or even two months in the freezer. Heat up in the oven to get it crispy again.