Stuffed Crust Pizza
Stuffed crust pizza is one of the most popular kinds of pizza ordered from pizza takeaway outlets but it is also quite simple to make your own cheese stuffed crust pizza. You need to make the crust from scratch and then top the homemade pizza base with sausage, tomato, cheese, bell pepper, and mushrooms.
Garlic and oregano add flavor. You can change some of the ingredients if you like, perhaps adding some corn or pineapple chunks for a different taste. This is a very special pizza and one that the whole family will love for sure. It is great served piping hot but also nice served cold as a snack the following day if you have some left over.
Cheese Stuffed Crust Pizza
1 cup water
1 cup tomato sauce
4 ½ oz canned sliced mushrooms, drained
2 ½ cups all purpose flour
8 pieces string cheese
1 diced green bell pepper
⅛ teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon black pepper
¼ oz quick-rise yeast
2 tablespoons vegetable oil
1 ½ cups shredded mozzarella
½ lb Italian sausage
1 teaspoon salt
Preheat the oven to 425 degrees F.
Mix 2 cups of the flour with the salt and yeast.
Heat the oil and water to 110 degrees F in a pan, and then pour this into the flour.
Beat the mixture until it is just moistened and add a bit more flour until you get a soft dough.
Leave it to rest for 5 minutes.
Roll the dough out to a 14 inch round on a lightly floured cutting board, and then place it over a 12 inch diameter pizza pan with the edges hanging over the rim.
Put the string cheese around the edge of the pan then roll up the dough to seal it in and form a cheese-stuffed crust.
Prick the dough all over using a fork, and then bake it for 10 minutes.
Sauté the green bell pepper and sausage over a moderate heat until the meat is brown.
Drain off the fat.
Mix the pepper, oregano, garlic powder and tomato sauce and spread this mixture over the baked crust.
Sprinkle the mushrooms, meat mixture and mozzarella on top.
Bake the pizza for about 18 minutes or until the crust has turned golden brown and the cheese melts.