DELUXE STUFFED-CRUST PIZZA
Cheesy pizza baked with vegetables - perfect for Italian cuisine that can be ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease large cookie sheet with shortening or spray with cooking spray. Sprinkle cornmeal over cookie sheet.
- On cookie sheet, press or roll dough into 13-inch round. Arrange string cheese sticks in circle around edge of dough. Carefully roll edge of dough up over cheese; seal well.
- Spread tomato paste evenly over dough. Top with onion, bell pepper, mushrooms, pepperoni-style slices and olives. Sprinkle with cheese.
- Bake 15 to 17 minutes or until crust is golden brown and cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 400, Carbohydrate 43 g, Cholesterol 30 mg, Fat 1/2, Fiber 6 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
MEATY STUFFED PIZZA
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- For the dough:
- In a large mixing bowl, combine pizza crust mixes, Italian seasoning, and hot water. Stir about 20 times until a ball forms. Split ball in half and cover each with plastic wrap; set aside.
- For the filling:
- In a large frying pan over medium-high heat, add the oil and cook ground beef and sausage, stirring frequently to break up clumps. Cook until no longer pink but not totally cooked through, about 4 minutes. Remove from heat and stir in mushrooms, olives, cheese and 1 cup of the marinara sauce; set aside.
- Unwrap dough and put onto 2 parchment lined baking sheets sprinkled with cornmeal. Press out into 2 (12-inch) circles about 1/4-thick; pinch together any holes. Spoon the meat mixture into center of each dough round. Slide the second dough circle off the parchment to top the meat mixture. Crimp the edges together. Gently pat entire surface of pizza until flat. Slide pizza onto hot oiled grill. Cook, covered, for about 5 to 6 minutes per side.
- Warm the remaining marinara sauce in the microwave. Spoon some sauce on the plate and serve a hot slice of pizza on top.
STUFFED CRUST PIZZA
A step by step tutorial for how to make stuffed crust pizza at home! Use my easy homemade pizza crust and shortcut for stuffing with cheese.
Provided by Sally
Categories Pizza
Time 2h30m
Number Of Ingredients 6
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.
TEX-MEX STUFFED-CRUST PIZZA
Taco salad meets pizza in this quick-enough-for-a-weeknight dish. The surprise is in the crust -- a layer of gooey Cheddar cheese in every bite.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 F with a pizza stone on the bottom rack.
- Divide the pizza dough in half. Line a pizza peel or turned-over baking sheet with parchment paper. Roll one half of the dough into a 12-inch round on the parchment. Layer the sliced Cheddar over the crust, leaving a 1-inch border all around. Brush the border with olive oil. Roll the remaining piece of dough on another sheet of parchment into a 12-inch round and place it on top of the first crust. Lightly roll over the dough with the rolling pin to seal the rounds together, then fold the edges up and pinch them in place to form a crust border. Transfer the dough on the parchment to the pizza stone and bake until just cooked through, 10 to 12 minutes.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Add the chili powder, cumin and 1/2 teaspoon salt and stir the spices into the beef. Clear a spot in the pan and add the tomato paste. Let toast for 1 minute, then stir into the beef. Add 1/2 cup water and simmer rapidly, stirring until the water has almost reduced away, about 2 minutes. Keep hot.
- Spread the beans on the crust, leaving a border. Spoon the meat over the top, then the pico de gallo. Mound the lettuce on the pizza and top with the grated Cheddar, avocado, sour cream and olives. Slice and serve immediately.
MOZZARELLA STUFFED CRUST PIZZA
Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 573 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
CHICAGO STYLE STUFFED PIZZA
For this tasty Chicago-style stuffed pizza, a deep-dish pizza is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!
Provided by Mark
Categories Main Dish Recipes Pizza Recipes
Time 1h50m
Yield 5
Number Of Ingredients 17
Steps:
- To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
- Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume.
- Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well.
- Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce.
- Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 75.8 g, Cholesterol 70.2 mg, Fat 30 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 11.8 g, Sodium 1646.2 mg, Sugar 5 g
DELUXE DEEP-DISH PIZZA
You don't have to be in Chicago to get delicious deep-dish flavor. My recipe makes it easy, using frozen bread dough. Load it with your favorite toppings, and keep a knife and fork handy. -Jenny Leighty, West Salem, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll dough into a 14x10-in. rectangle. Transfer to a greased 13x9-in. baking dish. Build up edges slightly. , Spread sauce over crust. Layer with remaining ingredients. , Bake at 400° until crust is golden brown and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 325 calories, Fat 14g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 830mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
PIZZA WITH STUFFED CRUST
Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 slices.
Number Of Ingredients 10
Steps:
- Sprinkle cornmeal evenly over a greased 15x10x1-in. baking pan. Unroll pizza dough and place on pan, letting dough drape 1 in. over the edges. Pinch center seam to seal. , Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal. Brush the crust with butter; sprinkle with basil. , Bake at 425° for 5 minutes. Spread sauce over crust. Place two-thirds of the pepperoni in a single layer over sauce. Sprinkle with mushrooms, olives and cheese. Top with remaining pepperoni. , Bake for 10-12 minutes or until crust and cheese are lightly browned.
Nutrition Facts :
PIZZA DELUXE
I made this with Pizza Sauce and Thick Crust Pizza Dough--both very easy and delicious. Why buy pizza that isn't even that good when you can make your own at home for less money and it tastes better? Recipe from The Pillsbury Cookbook. Cooking and preparation time exclude time to rise. Feel free to substitute or omit any ingredients. Enjoy!
Provided by AmyZoe
Categories Pork
Time 50m
Yield 1 pizza, 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease 12" pizza pan. With greased fingers, press dough into prepared pan forming 1/2 inch rim.
- Cover and let rise in a warm place (80 to 85 degrees) until light and doubled in size (15 to 30 minutes).
- Heat oven to 400. Bake crust 8 to 10 minutes or until set and very light golden brown.
- Spread Pizza Sauce over partially baked crust.
- Arrange pepperoni, mushrooms, and green pepper over sauce.
- Combine mozzarella and provolone cheeses and sprinkle over pizza.
- Bake at 400 for an additional 18 to 25 minutes or until crust is deep golden brown.
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31 BEST STUFFED PIZZA RECIPES - BELLA BACINOS
From bacinos.com
- Sam’s Stuffed Crust Garlic Bread Pizza. If you’re familiar with Sam the Cooking Guy, you know his videos are on the longer side. He’s the epitome of ‘dinner and a show’ because his tips are both helpful and entertaining.
- Chicago-Style Stuffed Pizza. Urban legend claims Chicago residents only eat stuffed thick-crust pizza. If you’ve been here before, you know we’ve debunked that.
- Shawn’s Stuffed Crust Pizza. Sam’s recipe showed you how to make the no-knead pizza dough from scratch. But if you’re good with that (or if you prefer store-bought dough), you can pick a trick from Shawn.
- Double Decker Stuffed Pizza. Stuffed crust pizza is nice. But fully stuffed pizza? That’s paradise. And in this stuffed pizza recipe, the base is made of two dough sheets and lots of topping on either side.
- Fugazzeta Stuffed Pizza. Regional food variants can be a delicious surprise. And this Argentinian version of stuffed pizza is a true delight. The yeast is bloomed with sugar and flour to make a rising paste.
- King Arthur Stuffed Pizza. We can’t speak for the residents of Camelot, but we’re fairly sure this dish is worthy of the holy grail. And it’s a complex stuffed pizza recipe, so it does seem like a knightly quest.
- World Champion Chicago-Style Stuffed Pizza. This 10lb treasure comes from a pizzeria in Northern Indiana. Lay the bottom sheet of dough in a deep, greased pan.
- Cooking Channel Stuffed Sausage Pizza. This stuffed pizza recipe is interesting because the knobby crust isn’t stuffed but the base of the pizza is. So the top texture will grab your attention but the real secret sauce – pun intended – is in the pizza filling.
- Pepperoni Cheesy Bites Pizza. The stuffed pizza crust here is just as knobby as the previous pizza recipe. But the shape is more stylish … and it’s stuffed with string cheese (or hot dogs).
- Betty Crocker Stuffed Pizza. Rectangular pizzas are getting pretty popular these days. They’re easier to make at home. Especially with Pillsbury dough that already comes as a rectangle.
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