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Stuffed Crust Pepperoni Pizza

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Stuffed Crust Pepperoni Pizza

This Stuffed Crust Pepperoni Pizza is a family-favorite classic, featuring a golden crust stuffed with gooey mozzarella string cheese, topped with zesty pizza sauce, shredded mozzarella, and savory pepperoni. It’s a fun, indulgent meal that’s surprisingly easy to whip up in about 35 minutes, perfect for pizza night or casual gatherings. Yields one 12-inch pizza (8 slices, about 300 calories per slice).

Quick Summary: Roll out dough, stuff crust with cheese sticks, top with sauce, mozzarella, and pepperoni, then bake until bubbly and golden. Brush crust with olive oil or butter for extra flavor. Great for customizing and kid-approved!

Ingredients (with notes for clarity)

Main Ingredients:

  • 1 lb pizza dough (store-bought or homemade): Store-bought (e.g., Trader Joe’s, Costco) saves time; homemade adds personal touch.
  • 6–8 mozzarella string cheese sticks: Low-moisture for easy stuffing; cut in half lengthwise if thick.
  • ½ cup pizza sauce: Jarred (like Rao’s) or homemade; go light to avoid sogginess.
  • 2 cups shredded mozzarella cheese: Part-skim melts well; fresh mozzarella for richer flavor.
  • 20–25 pepperoni slices (beef or turkey): Turkey for less grease; spicy varieties for a kick.
  • 2 tbsp olive oil or melted butter: For brushing crust—butter adds richness.

Optional Seasonings:

  • Garlic powder: ½ tsp for savory depth.
  • Italian seasoning: 1 tsp for herbaceous flair.
  • Grated Parmesan: 1–2 tbsp for a cheesy crust finish.

Instructions (streamlined with tips)

  1. Preheat Oven: Set to 425°F (220°C). Place a pizza stone in the oven to heat (if using) or lightly grease a pizza pan/baking sheet. (Tip: A hot stone ensures crispy crust—preheat 30+ minutes.)
  2. Shape Dough: On a floured surface, roll or stretch dough into a 12-inch circle, about ¼-inch thick. Transfer to prepared pan or stone. (Tip: Let store-bought dough sit at room temp 20 minutes for easier rolling.)
  3. Stuff the Crust: Place string cheese sticks around the dough’s edge, 1 inch from the border. Fold dough over cheese, pressing firmly to seal. (Tip: Pinch tightly to prevent leaks; dampen edges with water if dough resists.)
  4. Add Toppings: Spread pizza sauce evenly over the center, leaving the stuffed crust bare. Sprinkle 2 cups shredded mozzarella, then arrange pepperoni slices evenly. (Tip: Blot pepperoni with a paper towel to reduce oil.)
  5. Season Crust: Brush stuffed crust with olive oil or melted butter. Sprinkle with garlic powder, Italian seasoning, and Parmesan for extra flavor. (Tip: Go light on seasonings to avoid overpowering.)
  6. Bake: Bake 15–20 minutes, until crust is golden and cheese is bubbly with light browning. Rotate pan halfway for even cooking. (Tip: Check at 15 minutes—ovens vary!)
  7. Serve: Let pizza cool 5 minutes (helps cheese set). Slice into 8 wedges with a pizza cutter. Serve hot with extra sauce for dipping, if desired.
See also  Oreo Cheesecake

Pro Tips for Pizza Perfection

  • Crispy Crust: Use a pizza stone or perforated pan for airflow. Dust with cornmeal for extra crunch.
  • Customize It: Add veggies (bell peppers, onions, mushrooms) or meats (sausage, bacon) under cheese for variety. Keep toppings light to avoid soggy dough.
  • Make-Ahead: Prep dough and stuff crust up to 4 hours ahead; refrigerate covered. Add toppings and bake fresh. Or freeze unbaked pizza (minus sauce) for 1 month—bake from frozen, adding 5 minutes.
  • Storage: Refrigerate leftovers in an airtight container for 3 days. Freeze slices in foil for 2 months. Reheat at 375°F for 8–10 minutes for crisp results.
  • Cheese Hack: Mix in ¼ cup cheddar or provolone with mozzarella for extra tang.

Dietary Options

  • Gluten-Free: Use GF pizza dough (e.g., Bob’s Red Mill) and check sauce/pepperoni labels.
  • Dairy-Free: Swap mozzarella for vegan cheese (like Daiya); use dairy-free sticks or skip stuffed crust.
  • Low-Carb: Try a cauliflower crust, but skip stuffing as it’s less pliable.
  • Allergy Note: Contains gluten, dairy. Check pepperoni for soy/additives.

FAQs

  • Can I use homemade dough? Absolutely—standard recipes with flour, yeast, water, oil work great. Aim for 1 lb to match size.
  • No string cheese? Cut mozzarella logs into strips or use shredded mozzarella (pack tightly).
  • Spicier pizza? Add red pepper flakes to sauce or use spicy pepperoni.
  • Sides? Pair with a Caesar salad, garlic knots, or your Taco Ranch Phyllo Bites for a party spread. End with Strawberry Éclair Cake for dessert!

This pizza fits right into your Tex-Mex and comfort food theme—perfect alongside Queso Chicken Enchiladas or Banana Pudding Pound Cake for a fun, indulgent meal. The video reference (VLOG #3 | HURTS DONUTS | COSTCO PIZZA CRUST) suggests a Costco dough hack—great for quick prep! Want a homemade dough recipe, more topping ideas, or a full menu plan? Let me know what’s cooking! 🍕