How to Make Stuffed Crust Pepperoni Pizza
Note: The full instructions are provided in the recipe card below.
Add extra virgin olive oil or melted butter, garlic powder, oregano, and Parmesan cheese in a small bowl, combine, and set aside.
Preheat the oven to 450° F. In a lightly greased pizza pan, sprinkle cornmeal onto the bottom of your pizza pan, pat the dough out using your fingertips to 12" to 14'' in diameter, or use a pin to stretch the pizza dough on a pizza peel or inverted baking sheet, lightly dusted with cornmeal then slide the pizza onto the pizza pan.
Arrange 8 (or as needed) sticks of string cheese on the crust evenly spaced in a circle about 2" from the edge. Pull the edge of the dough up and over the string cheese sticks one at a time, and press the edge down into the dough to seal the cheese stick inside.
Pinch the dough at the bottom to prevent cheese from leaking out during cooking. Spread the sauce evenly and sprinkle shredded mozzarella cheese and pepperoni onto the Stuffed Crust Pepperoni Pizza.
Lightly brush the crust with the extra virgin olive oil mixture. Bake the Stuffed Crust Pepperoni Pizza for 12 to 14 minutes or until the crust is golden brown and the cheese is bubbly and melty. Enjoy!
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Recipe
Easy Stuffed Crust Pepperoni Pizza
Ingredients
- 8 sticks of string cheese , as needed
- homemade or store-bought pizza sauce
- 6 oz. shredded mozzarella cheese , as needed
- 2 oz. pepperoni slices , as needed
For Brushing:
- 4 tablespoon extra virgin olive oil or melted butter
- ¼ teaspoon garlic powder
- 1 Teaspoon oregano
- 2 Tablespoons Parmesan cheese
Instructions
- In a small bowl, add extra virgin olive oil or melted butter, garlic powder, oregano, and Parmesan cheese, mix to combine, and set aside. Preheat the oven to 450° F.
- In a lightly greased pizza pan, sprinkle cornmeal onto the bottom of your pizza pan, pat the dough out using your fingertips to 12" to 14'' in diameter or use a pin to stretch the pizza dough on a pizza peel or inverted baking sheet, lightly dusted with cornmeal then slide the pizza onto the pizza pan.
- Arrange 8 (or as needed) sticks of string cheese on the crust evenly spaced in a circle about 2" from the edge.
- Pull the edge of the dough up and over the string cheese sticks one at a time, and press the edge down into the dough to seal the cheese stick inside.
- Pinch the dough together at the bottom to prevent any cheese from leaking out during cooking.
- Spread the pizza sauce evenly and sprinkle shredded mozzarella cheese and pepperoni on top. Lightly brush the crust with the extra virgin olive oil mixture.
- Bake the Stuffed Crust Pepperoni Pizza for 12 to 14 minutes or until the crust is golden brown and cheese is bubbly melty. Enjoy!
Notes
- To store: Let it cool to room temperature, wrap it tightly in plastic or aluminum foil, and store it in the refrigerator for 3-4 days. You could also store it in an airtight container. Keep the pizza away from any strong-smelling foods in the fridge.
- To reheat: Preheat your oven to 350°F (175°C) and place the pizza on a baking sheet. Bake for 10-15 minutes or until the cheese is melted and the crust is crispy. Alternatively, you could reheat the pizza in a preheated skillet or pan on medium heat. Cover the pan with a lid to trap the heat and cook for a few minutes until the cheese is melted and the crust is crispy. Another option is to reheat the pizza in the microwave for 30 seconds to 1 minute, which may result in a soggy crust.
How to Freeze
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.