Best Stuffed Crust Pepperoni Pizza Recipes

STUFFED-CRUST PEPPERONI PIZZA

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
• Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
• Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.

STUFFED CRUST PEPPERONI PIZZA

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a 13x9x2 inch pan.
• Unroll dough; press in bottom and 1 inch up sides of greased pan.
• Place pieces of string cheese along the inside edges of dough.
• Fold the 1 inch of dough over and around the cheese.
• Press dough edges to seal.
• Brush edge with melted butter and parmesan cheese.
• Top the crust with sauce, pepperoni and cheese.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.

CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA

Steps:

• Preheat the oven to 450 degrees F
• To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
• In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and let rest for 10 minutes.
• Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
• Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
• To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
• Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

JUST LIKE PIZZA HUT STUFFED CRUST PEPPERONI PIZZA

Steps:

• 1. Mix the warm milk, olive oil, sugar, salt and yeast in a bowl. The yeast should be 100 degrees F.
• 2. Let the yeast mixture rise to double the size about 10 minutes. Always use fresh yeast.
• 3. Add the yeast mixture to the flour. Use the dough hook on low speed mix for 5 minutes.
• 4. Grease two bowls with olive oil. Shape dough into two balls. Place in a warm place till double in size. Let rise 30 minutes.
• 5. For sauce place in a saucepan the tomatoes and sea salt. Add all other ingredients heat for 30 minutes.
• 6. Roll out dough on a floured surface. Measure dough by a large skillet placed down on the dough. Put dough into pan. Leave about 2" of the dough out of the skillet.
• 7. Place the cheese in a circle around the outer edge of the pan and pull dough over and seal.
• 8. Place in oven 5 minutes till firm to touch. This will make sure sauce doesn't make dough gooey.
• 9. Add the sauce and the cheese and the remaining ingredients.
• 10. Bake 25 to 30 minutes. The cheese wil be bubbly. Done!

STUFFED CRUST PEPPERONI PIZZA

Steps:

• 1. Move oven rack to lowest position; heat oven to 450^. Spray a 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick, oil and hot water with fork until soft dough forms; beat vigorous 20 strokes. Let stand 8 minutes. Pat or press dough in bottom and 1 inch over side of pizza pan with oil sprayed hands. Lightly press 1/4 cup of pepperoni along edge of dough.(Leaving room to place cheese sticks) Place string cheese next to edge of pepperoni along edge of dough, overlapping if necessary. Fold 1 inch edge of dough over and around cheese ; press to seal well. Bake 7 minutes. Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup of pepperoni, the mushrooms, peppers and olives. Sprinkle with remaining 1 cup cheese. Bake 9-12 minutes longer or until crust is golden brown and cheese is melted.

STUFFED-CRUST PEPPERONI PIZZA

Steps:

• Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
• Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
• Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.