Stuffed Crust Pizza

Stuffed Crust Pizza

yield: ONE 12-INCH PIZZA
prep time: 2 HOURS, 15 MINUTES
total time: 2 HOURS, 30 MINUTES

Ingredients:

• 1/2 recipe homemade pizza crust 1
• 7 string cheeses, unwrapped2
• 1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• big handful pepperoni (or any other toppings you like)
• optional: Italian seasoning blend or dried basil for sprinkling on top

Directions:

1. Prepare the pizza dough through step 10, including preheating the oven to 475°F (246°C) as described in step 8.
2. 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.
3. Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
4. 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.
5. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.
6. Make ahead tip: see homemade pizza crust recipe for how to make ahead and freeze the pizza dough.

Recipe Notes:

• That pizza crust recipe makes 2 pizzas. So you can freeze the other half of dough or make 2 pizzas. Double all of the topping/string cheese in this recipe if making 2 pizzas.
• Instead of string cheese, you can try piling a ring of shredded mozzarella around the dough or half slices of fresh mozzarella. String cheese is easiest; it's the perfect size and shape.

source:https://sallysbakingaddiction.com

LOADED PIZZA NACHOS WITH CREAMY GARLIC WHITE SAUCE

LOADED PIZZA NACHOS WITH CREAMY GARLIC WHITE SAUCE

Prep Time: 30 mins 
Cook Time: 30 mins 
Yield: 6 servings

INGREDIENTS
FOR THE PIZZA CRUST CHIPS:

• 2 pounds frozen pizza dough, thawed
• 2 tablespoons olive oil
• Kosher salt, to taste

FOR THE TOPPINGS:

• 8 ounces casing-less Italian sausage
• 1/2 small onion, finely chopped
• 1 green bell pepper, stemmed, seeded, and finely chopped
• 2 ounces baby mushrooms, finely chopped
• 1 cup marinara
• 1 pound shredded Italian cheeses
• 6 ounces thick-sliced pepperoni

FOR THE CREAMY GARLIC WHITE SAUCE:

• 3 tablespoons butter
• 6 cloves garlic, minced
• 2 tablespoons flour
• 3/4 cups cream or milk
• ¼ cups parmesan cheese, grated
• 1/2 teaspoon dried oregano
• Kosher salt, to taste
• Fresh basil, cut into ribbons (optional)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Roll the pizza dough out until very thin and even. Brush the top of the dough with olive oil and sprinkle liberally with sea salt. Transfer the dough to the prepared baking sheets.
3. Bake the dough until golden, rotating if necessary. The timing will vary depending on your dough, so be sure to check often to see when the crust is ready.
4. Allow the pizza crust to cool slightly and cut into triangles. Set aside.
5. Meanwhile, cook up the toppings. In a large skillet over medium-high heat, crumble the sausage. Cook the sausage, stirring and breaking it up occasionally, until browned and cooked through. Transfer the cooked sausage crumbles to a bowl and set aside, but leave the oils from the sausage in the skillet.
6. Add the onion, green pepper, and mushrooms to the skillet and cook over medium heat until softened, about 10 minutes. Remove from heat and set aside.
7. In a large saucepan over medium heat, melt the butter. Stir in the garlic and cook until fragrant, about 30 seconds to a minute. Add in the flour, whisking constantly, until paste-like in consistency and beginning to turn golden. Whisk in the cream or milk until thick and smooth. The mixture will thicken as it cooks so don’t worry if it’s too liquidy at first. Stir in the parmesan cheese, dried oregano, and salt to taste. Allow to thicken, stirring constantly, and then set aside.
8. Increase the oven temperature to 400°F. Spread the chips evenly over a baking sheet. Evenly distribute the sausage and the mushroom mixture, saving a tiny bit for adding on the very top. Spoon over some marinara, and sprinkle some of the mozzarella over top. Using a ladle, pour the creamy garlic white sauce over the pizza nachos. Top with additional cheese, pepperoni, and remaining toppings, as desired.
9. Bake until the cheese has entirely melted and the pepperoni begins to crisp, about 4-5 minutes. Serve warm, topped with fresh basil.

source:http://hostthetoast.com