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stuffed crust pizza recipe
- Total Time: 120 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A homemade pizza recipe featuring a stuffed crust filled with a creamy, smoky roasted red pepper ricotta blend. This recipe offers a gourmet touch to traditional comfort food.
Ingredients
Scale
- 300g (2.5 cups) all-purpose flour, plus extra for dusting
- 5g (1.5 teaspoons) instant dry yeast
- 5g (1 teaspoon) granulated sugar
- 5g (1 teaspoon) fine sea salt, for dough
- 180ml (0.75 cup) warm water
- 20ml (1.5 tablespoons) olive oil, plus extra for bowl
- 200g (0.75 cup + 2 tablespoons) full-fat ricotta cheese
- 150g (1 medium) roasted red pepper
- 1 clove garlic, minced
- 5g (1 teaspoon) smoked paprika
- 200g (1.75 cups) shredded low-moisture mozzarella cheese
- fresh basil leaves, for garnish
- black pepper, to taste
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the flour, instant dry yeast, sugar, and fine sea salt until well combined. Add the 20 ml (1.5 tablespoons) of olive oil and the warm water; mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 7-10 minutes, or until the dough is smooth and elastic.
- First Rise: Lightly oil a clean bowl with extra olive oil, place the kneaded dough inside, and turn it over to coat all sides. Cover the bowl tightly with plastic wrap and place in a warm spot in your kitchen to rise for 1 to 1.5 hours, or until the dough has doubled in size.
- Make the Roasted Red Pepper Ricotta Filling & Sauce: While the dough rises, prepare the filling and sauce base. In a food processor, combine the full-fat ricotta cheese, roasted red pepper, minced garlic, 15 ml (1 tablespoon) olive oil, smoked paprika, 2 g (0.5 teaspoon) fine sea salt, and black pepper. Process until completely smooth and creamy. Transfer half of the mixture to a separate small bowl for stuffing; the remaining half will be used as the pizza sauce.
- Preheat Oven & Prep Pizza Stone/Steel: Preheat your oven to 230°C (450°F) for at least 30 minutes with a pizza stone or baking steel placed on the middle rack. If a stone is unavailable, preheat a heavy baking sheet for 10-15 minutes instead.
- Shape the Dough and Stuff the Crust: Gently punch down the doubled dough and transfer it to a lightly floured surface. Roll or stretch the dough into a large circle, approximately 30-35 cm (12-14 inches) in diameter. Transfer the dough to parchment paper. Spoon the reserved thicker ricotta filling in a ring around the edge of the dough, leaving about 2.5 cm (1 inch) of space from the outer edge.
- Fold and Seal the Crust: Carefully fold the outer 2.5 cm (1 inch) edge of the dough over the line of ricotta filling, pressing firmly to seal the edge. Crimp along the seam to prevent the filling from leaking out during baking.
- Assemble the Pizza: Spread the remaining half of the Roasted Red Pepper Ricotta Sauce evenly over the base of the pizza, leaving the stuffed crust clear. Sprinkle the shredded mozzarella cheese evenly over the sauce.
- Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly and slightly caramelized.
- Serve & Garnish: Carefully remove the hot pizza from the oven and transfer it to a cutting board. Let the pizza rest for 2-3 minutes before slicing. Finish by scattering fresh basil leaves over the top and serve immediately.
Notes
To achieve a crispy crust, ensure your pizza stone or baking steel is adequately preheated at 450°F for at least 30 minutes before baking. Drain excess liquid from the ricotta cheese before mixing the filling to maintain a creamy, non-watery consistency. If the crust browns too quickly, move the pizza to a lower rack during baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 290 calories
- Sugar: 1 g
- Sodium: 490 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 25 mg