Stuffed Crust Pizza to Die For

I remember the first time I had stuffed crust pizza. It was 1995 and Pizza Hut was living it’s best life. The groundbreaking stuffed crust pizza was just stolen from the patent producer for the same item in 1987, Anthony Mongellio, and Pizza Hut released it first. It promised to change the pizza eating world forever and it sure did change me.

I was to see a movie with a friend, but before that, we went to Pizza Hut to try the new stuffed crust pizza. I was full of anticipation after seeing the enticing commercials for the pie, the cheese seaming to stretch for miles as grabbing hands went for slice after slice. When our stuffed crust pizza arrived, I couldn’t wait to be enveloped in the oozing cheese, but it overpowered me. I succumbed to the cheese, which quickly suffocated me and lodged in my trachea. I saw my short life flash before my stunned eyes. How could my beloved pizza do this to me?

Luckily, there was a pitcher of Pepsi nearby that quickly dislodged the delectable dairy delight, but my stuffed crust days were behind me. That is until now. My pizza dough recipe makes a lot of dough. I have been splitting it into two smaller pizzas or one big one and one calzone, but then it hit me; I can try stuffed crust pizza again! And this time, it will be on my terms.

My version of stuffed crust pizza is an homage to the Pizza Hut version, but my approach is a little different. No need to experience death by a cauldron of melted cheese. Instead, my version takes the subtle approach with a hint of delicious cheese and then a dough piled high with the freshest and tastiest toppings you could image. Enjoy this with a spinach side salad and an ice cold Pepsi, or maybe a glass of red wine to elevate you from pizza hut to pizza chateau!

Serving Suggestion: more than your usual pizza. The stuffed crust is filling!

Suggested Wine Pairing:

If you will be dining at the pizza chateau, may I suggest a sangiovese to pair with your supreme stuffed crust pizza.

Tools Needed:

You can hand stretch the dough, but I used a small rolling pin and it really helped shape the stuffed crust pizza, although, mine is more football shaped than round (it was still delicious!). You could even make this in a sheet pan if you prefer.

Ingredients:

Dough for pizza crust, store bought or homemade

1/2 cup marinara or pizza sauce, store bought or homemade

2 Italian sausages, sliced

1/2 red onion, sliced

5-6 button mushrooms, sliced

1/2 green bell pepper, sliced

2 cups of shredded mozzarella cheese

8 pieces of string cheese

Instructions:

1. Preheat your oven to 400F
2. Roll or hand stretch the pizza dough until it is somewhat circular and the dough is relatively thin.
3. Lightly a oil a 14″ pizza pan and place the dough on top. The dough should go beyond the edges of the pan by about 2-3 inches.
4. Place the string cheese around the perimeter of the pizza. Then wrap them up with the dough to form a raised, stuffed crust.
5. Now decorate the pizza as usual by layering the sauce, cheese, and topping with whatever toppings you like! I obviously selected sausage, mushrooms, peppers, and onions, which is a winning combo if you ask me.
6. Bake the pizza in your preheated oven for longer than your typical pizza, about 20 – 25 minutes.
7. Slice and safely enjoy without traumatizing yourself by choking on cheese!