Stuffed Pizza Receita

Unleash your inner pizzaiolo with this incredible stuffed pizza recipe! Create a flavor explosion with your favorite fillings, nestled between two layers of golden-brown, homemade crust. This recipe boasts an easy breadmaker crust (or a simple hand-kneaded option) and allows for make-ahead filling preparation for ultimate time-saving convenience. Get ready to impress your family and friends with this show-stopping pizza experience!

Preparo 30 min

Cozimento 75 min

Calorias 968.6 kcal

Proteína 91g

Avaliação Seja o primeiro

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Stuffed Pizza

Active Dry Yeast
1 cup warm water (105-115°F)
2 tbsp olive oil
3-3 1/2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
Mild Italian Sausage
1 medium onion, chopped
Green Bell Pepper
1 cup shredded mozzarella cheese
8 oz sliced mushrooms
Italian Style Tomatoes
Italian Seasoning
Fennel Seed
Parmesan Cheese

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Como fazer Stuffed Pizza

**Breadmaker Crust (Optional):** In your breadmaker pan, combine: 1 cup warm water (105-115°F), 2 1/4 tsp active dry yeast, 2 tbsp olive oil, 1 tbsp sugar, 1 tsp salt. Add 2 1/2 cups all-purpose flour. Set to the dough cycle.
**Hand-Kneaded Crust:** In a large bowl, dissolve yeast in warm water. Add olive oil, sugar, and salt. Stir in 2 cups flour. Gradually add remaining flour (about 1/2 cup), kneading until a soft, elastic dough forms.
**First Rise:** Let the dough rise for 1 hour (or follow breadmaker instructions).
**Prepare Filling:** Remove sausage (1 lb) from casing and crumble. Sauté 1 medium onion and 1 green bell pepper (chopped) in 1 tbsp olive oil until softened. Season with salt and pepper to taste.
**Assemble Pizza:** Divide dough into thirds. Roll two-thirds into a 14-inch circle. Lightly oil a 12-inch deep-dish pizza pan. Press dough into the pan, up the sides.
**Layer Filling:** Spread the sausage mixture evenly over the crust. Top with 1 cup shredded mozzarella cheese and 8 oz sliced mushrooms.
**Tomato Topping:** Sauté 1 (28 oz) can of crushed tomatoes with 1 tsp dried oregano, 1/2 tsp dried basil, and a pinch of red pepper flakes for 10 minutes.
**Top Crust:** Roll the remaining dough into a 12-inch circle. Place it over the filling.
**Seal & Prick:** Crimp edges to seal. Prick the top crust with a fork.
**Finishing Touches:** Brush the top crust with 2 tbsp tomato sauce. Sprinkle with 1/4 cup grated Parmesan cheese.
**Bake:** Bake at 425°F (220°C) for 45-50 minutes, or until golden brown.
**Rest & Serve:** Let stand for 10 minutes before slicing and serving. Enjoy!