MOZZARELLA STUFFED CRUST PIZZA
Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 11
Steps:
- You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
- Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
- If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
- Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
- When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.
Nutrition Facts : Calories 573 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium
STUFFED CRUST CAST-IRON PIZZA WITH SMOKED MOZZARELLA
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.
- Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.
- For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using.
- For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil.
- Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
- For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions.
- Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes.
- Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.
GRILLED STUFFED CRUST PIZZA
The only downside of making pizza in the summer is having to crank up the oven. Unless you make it on the grill! And it doesn't have to be hard. Cooking the dough on a rimmed baking sheet keeps it from sticking. Slipping the pizza onto the grill grates at the end makes for an extra-crispy crust. While we were at it, we stuffed the crust with mozzarella - because we could.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
- Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
- While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
- Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
- When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
- Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.
THIN & CRISPY PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes.
- Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet.
- Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza.
HOMEMADE MOZZARELLA STICKS
These are amazing; better than any restaurant's, in my opinion.
Provided by Lili Zimmermann
Categories Appetizers and Snacks Pastries
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Beat the eggs in a mixing bowl. Whisk in the milk, then set aside. Place the bread crumbs into a plastic bag, and set aside.
- Separate and place an egg roll wrapper onto your work surface with one of the tips pointed towards you. Moisten the two far edges of the wrapper with water. Place a string cheese stick onto the corner nearest you, and roll it in 1/3 of the way, fold over the right and left corners, then continue rolling to the end, pressing to seal. Repeat with the remaining string cheese sticks and egg roll wrappers.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Dip the mozzarella sticks into the egg wash, then toss in the bread crumbs. Cook in batches in the hot oil until crisp and golden brown, 3 to 4 minutes.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 39.6 g, Cholesterol 124 mg, Fat 35.7 g, Fiber 2.1 g, Protein 26.4 g, SaturatedFat 11.6 g, Sodium 1272.8 mg, Sugar 6.8 g
MOZZARELLA CORNBREAD PIZZA
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. -Mary Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 912mg sodium, Carbohydrate 42g carbohydrate (14g sugars, Fiber 5g fiber), Protein 15g protein.
MOZZARELLA STICKS
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings (makes about 56 pieces)
Number Of Ingredients 16
Steps:
- Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
- Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
MOZZARELLA STICKS
I'm particularly fond of these tasty mozzarella sticks because they're baked, not fried. Cheese is one of my family's favorite foods. Being of Italian descent, I cook often with ricotta and mozzarella cheeses. -Mary Merchant, Barre, Vermont
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place flour in a shallow bowl. In another shallow bowl, beat eggs and water. In a third shallow bowl, combine the bread crumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks with flour, then dip in egg mixture and coat with bread crumb mixture. Repeat egg and bread crumb coatings. Cover and freeze for at least 2 hours or overnight. , Place on a parchment lined baking sheet; spray with cooking spray. Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Serve with marinara or spaghetti sauce for dipping.
Nutrition Facts : Calories 312 calories, Fat 17g fat (10g saturated fat), Cholesterol 116mg cholesterol, Sodium 749mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
MOZZARELLA STICKS
Kids and adults alike will be delighted by this irresistible combination of gooey melted cheese and crisp, golden breading.
Provided by Riley Wofford
Categories Food & Cooking Appetizers
Time 1h50m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- Cut mozzarella lengthwise into 1/2-inch-thick slices, then cut again into 4-by-1/2-inch sticks. Place flour in a shallow dish; season with salt and pepper. Whisk eggs with 1 tablespoon water in a separate dish; season with salt and pepper. Stir together breadcrumbs, Parmigiano-Reggiano, and herbs in a third shallow dish; season with salt and pepper.
- Dredge mozzarella sticks in flour, tapping off excess. Dip in egg wash, allowing excess to drip off, and coat with breadcrumbs, patting to adhere. Transfer mozzarella sticks to a parchment-lined baking sheet. Freeze until firm, at least 1 hour. (Mozzarella sticks can be covered and frozen at this point up to 2 months.)
- Pour enough oil into a heavy pot (preferably cast iron) to come 2 inches up sides. Heat over medium-high until a deep-fry thermometer reads 350 degrees. Working in batches, add mozzarella sticks; cook, turning occasionally, until golden and crisp, 2 to 3 minutes (adjust heat as necessary to maintain oil temperature.) Transfer to a wire rack set over a rimmed baking sheet to drain. Season with salt; serve immediately, with marinara sauce.
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SHEET-PAN CHEESE-STUFFED-CRUST PIZZA RECIPE
From pillsbury.com
4.5/5 (11)Total Time 1 hrCategory EntreeCalories 410 per serving
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Unroll dough; place in pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of pan. Fold extended edge of dough over cheese; press firmly to seal.
- In small bowl, mix melted butter and garlic; brush over bottom and edges of dough; sprinkle edges with Italian seasoning.
- Spoon and spread sauce evenly over dough. Sprinkle 1/2 cup shredded cheese over sauce. Top with pepperoni, sausage, mushrooms, bell pepper, onion and olives.
- Bake 15 to 17 minutes or until crust is golden brown. Sprinkle remaining 1 cup cheese on top. Bake 5 to 7 minutes or until cheese is melted. Let stand 5 minutes before cutting.
HOW TO MAKE STUFFED CRUST PIZZA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (8)Category PizzaCuisine ItalianTotal Time 2 hrs 30 mins
- Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
- Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you’re having trouble sealing it completely.
- Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
- Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional. Remove from the oven. Slice pizza and serve immediately.
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