Cheese stuffed crust pizza

Name: Cheese stuffed crust pizza - Luiza O.
Ingredients: DOUGH 500g flour 300 ml warm water 1 small cube of yeast (25 g) 1 tablespoon salt 1 tablespoon sugar 3 tablespoons olive oilFILLING 200 g grated telemea mixed with Greek yogurt; 5 tablespoons ketchup dried salami ham olives mushrooms Italian spice mix (Kaufland) cheese canned corn salt; pepper

Pasta/Pizza - Cheese stuffed crust pizza by Luiza O. - Recipia

The first time I tried this cheese-stuffed crust pizza recipe was after a busy day when I wanted to make something special for dinner. I already had some cheese and yogurt in the fridge, so I jumped straight into making the dough. The result surprised the whole family – the crust is fluffy, it doesn't harden the next day, and the stuffed edges really add something extra. Since then, I've come back to this recipe a few times, especially when I have leftover pizza ingredients from other meals. Quick Info Total time: about 1 hour and 40 minutes Preparation time: 20-30 minutes (excluding rising time) Rising time: 1 hour and 15 minutes (between two rises) Baking time: 20 minutes Servings: 1 large pizza (about 4 people) Difficulty: medium Recipe type: dinner or lunch, suitable for family Ingredients For the dough: 500 g all-purpose flour 300 ml warm water 25 g fresh yeast (a small cube) 1 tablespoon salt 1 tablespoon sugar 3 tablespoons olive oil For the stuffed crust: 200 g grated cheese 2-3 tablespoons Greek yogurt (enough to bind the cheese) For the topping: 4-5 tablespoons ketchup salami ham mushrooms olives canned corn 1 handful of grated cheese Italian seasoning mix (or any mix you prefer) salt and pepper to taste Instructions 1. Crumble the yeast into a bowl and mix it with the warm water where you've dissolved the sugar. Sprinkle a little flour on top, cover, and let it rise for 10-15 minutes. It should activate, and you'll see foam on the surface. 2. Sift the flour into a large bowl. Add the salt around the edge, not directly in the middle, so it doesn't touch the yeast. Make a well in the center, pour in the yeast mixture and the olive oil. 3. Mix with a spoon until it starts to come together, then knead by hand for about 10 minutes, until the dough becomes elastic and no longer sticks. If it seems too soft, you can add a little more flour, but not too much. 4. Cover the bowl with a clean towel and let the dough rise for about an hour in a warm place, until it doubles in size. 5. Once risen, turn it out onto a work surface. There's no need to add extra flour; it won't stick. Cut the dough into two parts: one for the pizza base, the other for the stuffed crust. 6. Roll out the larger piece with a rolling pin to fit the baking tray (I use parchment paper directly on the tray). Shape the second piece of dough into a long, thick strip about the width of your palm. 7. Mix the grated cheese with the yogurt until you have a spreadable mixture. Place the mixture on the strip of dough, roll it all up into a log, and cut into pieces about 2 cm wide. 8. Arrange each slice of the roll around the edge of the rolled-out dough to create a circle of cheese-stuffed crust. 9. Spread ketchup in the center of the dough. Top with salami, ham, mushrooms, olives, corn – whatever you have and prefer. Season to taste. 10. Finally, sprinkle grated cheese on top and place the tray in a preheated oven at 200°C. Bake for 20 minutes, or until the crust and toppings are evenly browned. Why I make this recipe often The crust remains soft even the next day, which I don't find in other quick pizza recipes. Plus, the cheese-stuffed edges make a difference when you want a special pizza at home. It's easily adaptable with whatever you have in the fridge. Tips and Variations Tips - Fresh yeast works best, but dry yeast (7 g) also works. - If the cheese is very salty, use less salt in the dough. - Don’t overload the toppings with wet ingredients to avoid making the crust too soggy. - The dough doesn’t require flour on the surface when rolling out; it’s quite elastic. Substitutions - You can replace the cheese with cottage cheese mixed with a bit of grated Parmesan or similar cheese. - Instead of ketchup, you can use plain tomato sauce. - Any type of salami, ham, or even leftover roast works. Variations - You can make the edges with regular cheese if you don't have cheese. - If you don't want a stuffed crust, use all the dough for the base, and it will result in a thicker crust. - You can add bell peppers, onions, or any preferred vegetables as toppings. Serving Ideas - It pairs well with a simple green salad or cherry tomatoes. - For an extra flavor boost, sprinkle fresh basil on top before serving. Frequently Asked Questions 1. Can I freeze the dough? Yes, the dough can be frozen after kneading and rising. Portion it and wrap it in plastic wrap. Thaw at room temperature before using. 2. How far in advance can I prepare the pizza? You can make the dough a day in advance and let it sit in the fridge overnight. Before using, let it come to room temperature. 3. What do I do if I don’t have fresh yeast? You can use 7 g of active dry yeast. Mix it the same way with warm water and sugar, then continue with the recipe. 4. Do the stuffed edges stay soft? Yes, even after a day, the edges do not become hard. The cheese inside helps keep the crust soft. 5. What type of flour works best? All-purpose flour type 650 or 000 works well. If using whole grain flour, adjust the water amount as it absorbs more liquid. Nutritional Values Estimation for one large slice (out of 8): Calories: approximately 300 kcal Protein: 12-15 g Carbohydrates: 40 g Fat: 10-12 g These values may vary depending on toppings and the type of cheese used. The cheese and yogurt add some extra fat, but the corn and mushrooms keep the fiber content up. Storage and Reheating Pizza keeps well in the fridge, covered, for up to 2 days. The crust doesn’t noticeably harden overnight. For reheating, I recommend using a conventional oven or a covered skillet, not the microwave – this way, the stuffed edges remain soft, and the cheese inside melts again.

Cheese stuffed crust pizza

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