Stuffed Crust Pepperoni Pizza
Ingredients:
2 ¼ tsp active dry yeast
1 ½ cups warm water (110°F / 45°C)
3 ½ cups all-purpose flour
2 tbsp olive oil
1 tsp sugar
1 tsp salt
For the Toppings:
1 ½ cups shredded mozzarella cheese
12–15 slices pepperoni
½ cup pizza sauce
8 string cheese sticks (for the crust)
½ tsp dried oregano
½ tsp garlic powder
Olive oil for brushing
Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until frothy.
In a large bowl, combine flour and salt. Add yeast mixture and olive oil, knead until smooth and elastic (about 8–10 minutes). Cover and let rise for 1 hour, or until doubled in size.
Preheat oven to 475°F (245°C).
Punch down dough and roll into a circle or rectangle depending on your pan. Carefully fold string cheese sticks along the edge of the dough and roll over to seal, creating a stuffed crust.
Place dough on a greased baking sheet or pizza pan. Spread pizza sauce evenly over the dough, leaving the stuffed edges exposed.
Sprinkle mozzarella cheese over the sauce, then arrange pepperoni slices on top. Season with oregano and garlic powder.
Brush the crust with a little olive oil for golden color.
Bake for 12–15 minutes, or until crust is golden and cheese is melted and bubbly.
Let pizza cool for 2–3 minutes before slicing and serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 380 kcal | Servings: 4 servings