Stuffed Pizza Crust
Total: 1 hr 20 min
Active: 25 min
Yield: 6 servings
One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
Arrabbiata Sauce:
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt
Preheat your oven to 475°F. On a floured surface, roll and stretch the dough into a 31-inch rope. Use a rolling pin to flatten it into a 3-inch wide rectangle. Leave a 1/2-inch border on the long sides and brush the dough with olive oil, sprinkling with salt. Spread a thin layer of Arrabbiata Sauce over the dough, then top with Parmesan, mozzarella, and pepperoni. Place string cheese in a double line down the center. Fold the sides of the dough over the filling and pinch the edges to seal. Form a circle with the dough and place it seam-side down on a baking sheet drizzled with olive oil. Brush with egg wash and bake for about 15 minutes, until golden and bubbly. Let it rest for 10 minutes before cutting. Garnish with tomato slices and basil, and serve with extra Arrabbiata Sauce for dipping.
Arrabbiata Sauce: Heat olive oil in a pan over medium-high heat. Sauté red pepper flakes and onions until softened, then add garlic and cook briefly. Deglaze with wine, then reduce by half. Stir in crushed tomatoes and Italian seasoning, adding a pinch of sugar and salt. Simmer on low for 30 minutes.
Active: 25 min
Yield: 6 servings
One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
Arrabbiata Sauce:
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt
Preheat your oven to 475°F. On a floured surface, roll and stretch the dough into a 31-inch rope. Use a rolling pin to flatten it into a 3-inch wide rectangle. Leave a 1/2-inch border on the long sides and brush the dough with olive oil, sprinkling with salt. Spread a thin layer of Arrabbiata Sauce over the dough, then top with Parmesan, mozzarella, and pepperoni. Place string cheese in a double line down the center. Fold the sides of the dough over the filling and pinch the edges to seal. Form a circle with the dough and place it seam-side down on a baking sheet drizzled with olive oil. Brush with egg wash and bake for about 15 minutes, until golden and bubbly. Let it rest for 10 minutes before cutting. Garnish with tomato slices and basil, and serve with extra Arrabbiata Sauce for dipping.
Arrabbiata Sauce: Heat olive oil in a pan over medium-high heat. Sauté red pepper flakes and onions until softened, then add garlic and cook briefly. Deglaze with wine, then reduce by half. Stir in crushed tomatoes and Italian seasoning, adding a pinch of sugar and salt. Simmer on low for 30 minutes.