Stuffed pizza

    Stuffed pizza


    61 people made this

    About this recipe: This is a tasty stuffed pizza, great for those who like Chicago-style deep-dish pizzas. It is stuffed with cheese, sausage, pepperoni, onions and green pepper. It's excellent!

    Serves: 5 

    • 2 teaspoons caster sugar
    • 250ml warm water (45 degrees C)
    • 1 teaspoon dried active baking yeast
    • 375g plain flour, divided
    • 125ml warm water (45 degrees C)
    • 8 tablespoons polenta (cornmeal)
    • 1 1/2 teaspoons salt
    • 2 tablespoons olive oil
    • 110g spicy Italian sausage - browned, drained and chopped
    • 250g grated mozzarella cheese
    • 4 tablespoons grated Parmesan cheese
    • 5 tablespoons diced pepperoni
    • 4 tablespoons chopped onion
    • 2 tablespoons chopped green pepper
    • 1 teaspoon dried oregano
    • 3 cloves garlic, sliced
    • 125ml passata

    Prep:1hr  ›  Cook:50min  ›  Extra time:1hr rising  ›  Ready in:2hr50min 

    1. To make dough: In a small bowl, dissolve sugar in 250ml warm water; in a separate small bowl combine the yeast, 60g flour and 125ml warm water. Mix together and let rest in bowl for about 20 minutes, until foamy.
    2. Meanwhile, in a medium bowl mix together remaining flour with polenta and salt; remove half of this mixture from bowl and stir the sugar-water mixture into bowl. When well mixed, return second half of flour/polenta mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with cling film. Let rise until doubled in volume.
    3. Preheat oven to 230 C / Gas 8.
    4. To make stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, pepper, oregano and garlic. Mix well.
    5. Press half of the dough in the bottom and up the sides of a lightly greased deep baking tin. Bake base in preheated oven for 4 minutes, then add the stuffing mixture to the base and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with passata.
    6. Bake on lower rack at 230 C / Gas 8 for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.

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