Cheesy Crust with Pepperoni and Mozzarella (Print version)
A homemade stuffed crust pepperoni pizza with gooey mozzarella tucked into the edge and baked until golden.
# Ingredients:
For the crust
01 -
1 lb (450 g) fresh pizza dough, room temperature
02 -
2 teaspoons all-purpose flour, for dusting
03 -
6 mozzarella cheese sticks, about 6 oz (170 g) total
04 -
1 tablespoon olive oil or melted butter
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon Italian seasoning
07 -
2 tablespoons grated Parmesan cheese, optional
For the topping
08 -
1/2 cup (120 ml) pizza sauce
09 -
2 cups (225 g) shredded whole milk mozzarella
10 -
25-30 pepperoni slices, beef or turkey
11 -
Pinch of red pepper flakes, optional
12 -
Fresh basil or parsley, for serving, optional
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Place a pizza stone in the oven if using one, or lightly oil a 12-inch pizza pan or rimmed sheet pan.
02 -
Dust the counter lightly with flour. Stretch or roll the dough into a 13-inch circle, then transfer it to the prepared pan or a piece of parchment for the hot stone.
03 -
Arrange the mozzarella sticks around the edge of the dough, leaving about 1 inch of dough outside the cheese. Fold the dough over the cheese and pinch firmly to seal all the way around.
04 -
Spread pizza sauce over the center, keeping it off the sealed rim. Sprinkle with shredded mozzarella, then arrange the pepperoni slices evenly over the cheese.
05 -
Brush the stuffed crust with olive oil or melted butter. Sprinkle the rim with garlic powder, Italian seasoning, and Parmesan if using.
06 -
Bake for 16-20 minutes, until the crust is golden, the bottom is crisp, the pepperoni edges curl, and the cheese is bubbling.
07 -
Let the pizza rest on a rack for 5 minutes before slicing. Serve warm while the stuffed crust is still melty.
# Good to know:
01 -
Let cold dough sit at room temperature for 30-45 minutes before shaping.
02 -
Best served hot, after a 5-minute rest for cleaner slices.
03 -
Nutrition is an estimate per serving based on 8 slices.