Cheese Stuffed Crust Pizza Recipes

STRING CHEESE STUFFED-CRUST PIZZA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain and set aside. In a bowl, combine 2-1/2 cups flour, 1 tablespoon Italian seasoning, yeast, sugar and salt., In a saucepan, heat water and oil to 120°-130°. Add to the dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. Sprinkle cornmeal over a greased 14-in. pizza pan., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to prepared pan, letting dough drape over the edge. Cut string cheese in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal. Prick dough thoroughly with a fork. Bake at 375° for 5 minutes., Combine pizza sauce and 2 teaspoons Italian seasoning; spread half over crust. Sprinkle with beef mixture and mushrooms; cover with remaining pizza sauce mixture. Sprinkle with shredded cheeses and remaining Italian seasoning. Bake for 18-20 minutes or until cheese is melted and crust is golden brown.

STUFFED CRUST PIZZA

Steps:

• Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
• Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
• Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
• Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
• Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.

GRILLED STUFFED CRUST PIZZA

Steps:

• Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
• Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
• While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
• Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
• When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
• Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

DOUBLE CRUST STUFFED PIZZA

Steps:

• Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
• Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
• Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
• Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
• Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY

Steps:

• To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
• Preheat oven to 450˚F (230˚C).
• Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
• Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
• Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
• Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
• Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
• Brush the dough with olive oil, salt, and pepper to taste.
• Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
• Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
• Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
• Transfer the pizza to a cutting board, slice, and serve.
• Enjoy!

CHEESE CRUST PIZZA

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

CHEESE STUFFED CRUST PIZZA

Steps:

• Heat oven to 425. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
• Bake at 425 for 8 to 10 minutes or until crust is set and edges are light golden brown.
• Removed partially baked crust from oven. Spoon sauce evenly over crust. Top with pepperoni and italian cheese blend.
• Return to oven; bake an additional 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

STUFFED CHEESE CRUST PIZZA

Steps:

• sieve all of you flour into a large mixing bowl.
• add margerine and use your hands to rub into bread crumby texture
• in a cup or small bowl. whisk you eggs into you milk.
• add egg and milk mixture to flour and marg.
• beat all toger until it's a thick, doughy substance
• using your hands make the dough into a ball and put onto a FLOURED WORK SURFACE
• roll out the dough into a flat base as thick or thin as you like.
• sprinkle the rest of your cheese onto the outside of the base and fold the outside of the crust ovwer the cheese.
• put in a pre heating oven 200 degrees celciuse or gas mark 6, for twenty minutes
• take out when cooked to your satisfaction and add you toppings.

MOZZARELLA STUFFED CRUST PIZZA

Steps:

• You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
• Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
• If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
• Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
• When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.

MAC & CHEESE-STUFFED CRUST PIZZA

Steps:

• For the mac and cheese:.
• Cook the macaroni in a medium pot of boiling water, according to the directions on the package. Once cooked, drain and set aside.
• Melt the butter in a medium pot over a medium heat. Once melted, add the flour and cook, stirring constantly for 2 minutes to toast the flour. Turn the heat down to low and gradually whisk in the milk until all the milk has been added and the mixture is smooth. Keep cooking over a low heat, stirring until thickened. Stir in the white cheddar and asagio cheese with the garlic powder and cayenne. Season with salt, to taste.
• Remove from the heat and stir in the cooked macaroni. Set aside.
• For the pizza:.
• Preheat the oven to 400 degrees F.
• Place the dough on a large piece of parchment paper, dust lightly with flour, then use a rolling pin to roll it out into an 18 inch circle. Lift this onto a baking sheet or pizza pan - don't worry if the dough overhangs as you're going to fold the crust inwards in a second.
• Pipe or spoon a ring of mac & cheese around the edge of the pizza dough circle, leaving an outer border of about 2 inches. Sprinkle the shredded mozzarella over the mac & cheese. Fold the outer edges of the circle over the mac & cheese and press down firmly to seal - this forms the crust with the pasta sealed within.
• Spread the olive oil, and then the pizza sauce, in the centre of the pizza in an even layer. Top with the bocconcini and pepperoni. Bake for 20-30 minutes until the crust is golden and the cheese is starting to brown.
• Sprinkle the hot pizza with some basil and serve.