Recipe: Ultimate Stuffed Crust Pizza
This is banging, delicious and edible.
- 500 g strong white flour
- 1 tsp salt
- 1 tsp sugar
- 300 ml warm milk
- 7 g active yeast
- 1 beef tomato
- 200 g tomato passata
- 100 g smoked ham
- 200 g chestnut mushrooms
- 100 g grated cheddar
- 200 g bufalo mozzarella
- 1 plume basil
- 150 g full fat cream cheese
- 1 tbsp raw garlic puree
- 1 tbsp chopped chives
Mix the flour, salt and sugar in a mixing bowl and whisk the yeast into the milk.
Combine the two in a large bowl, then knead the resulting dough for 5-10 minutes until it’s soft and elastic (easier in a machine with dough hook if you have one, otherwise, by hand is fine).
Leave the dough to rest for an hour at room temperature covered under a tea towel.
Garlic Cream Cheese Filling
Beat the cream cheese with the garlic purée and chopped chives, then for ease place into a small piping bag.
Making The Base
Preheat an oven with a pizza stone to 240ºC.
Knock the air out of the proven dough and roll out pretty thin on a lightly floured surface to form a 12-inch circle.
Pipe a ring of garlic cream cheese around the outside of the dough, then brush the inside of the ring with a little water to later act as glue.
Stretch and roll the dough edge in and over the garlic butter to seal and trap it in, forming a butter stuffed crust!
Top N Bake
Spread the passata all over the base, scatter over the mushrooms, ham chunks, grated cheddar and then tear over plenty of mozzarella.
Drizzle with oil, season with salt and pepper then slide onto the preheated pizza stone.
Bake for 10 minutes.
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