This Stuffed Cheese Pizza is a comforting, hearty meal that rivals your favorite deep-dish pizzeria. The dough is enriched with whole wheat flour and oregano for a robust flavor, while the center is generously stuffed with part-skim mozzarella and tender broccoli. Baked in a pie pan, it creates a thick, crusty edge that seals in the savory filling. Topped with pizza sauce after the initial bake, it offers a satisfying contrast of textures and flavors. Perfect for a cozy weeknight dinner or a family gathering, this recipe is straightforward to make and delivers a delicious, homemade result that everyone will love.
Stuffed Cheese Pizza
Description
This Stuffed Cheese Pizza is a comforting, hearty meal that rivals your favorite deep-dish pizzeria. The dough is enriched with whole wheat flour and oregano for a robust flavor, while the center is generously stuffed with part-skim mozzarella and tender broccoli. Baked in a pie pan, it creates a thick, crusty edge that seals in the savory filling. Topped with pizza sauce after the initial bake, it offers a satisfying contrast of textures and flavors. Perfect for a cozy weeknight dinner or a family gathering, this recipe is straightforward to make and delivers a delicious, homemade result that everyone will love.Ingredients
Directions
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Dissolve the yeast in 1/4 cup warm water (110 to 115 degrees F) in a large bowl.
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Add 3 cups whole wheat flour, 1/2 teaspoon salt, 1 tablespoon dried oregano, 2 tablespoons vegetable oil, and 1 cup water to the yeast mixture.
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Mix well until a shaggy dough forms.
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Turn the dough out onto a lightly floured surface and knead for about 2 minutes, or until the dough is smooth and elastic.
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Place the dough in a lightly oiled bowl, turning to coat.
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Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk.
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Punch down the risen dough to release air bubbles.
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Divide the dough into two equal parts.
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Press half of the dough onto the bottom and up the sides of a 10-inch oiled pie pan.
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Sprinkle 3 cups part-skim mozzarella cheese and 10 oz defrosted, chopped frozen broccoli (or 2 cups cooked fresh broccoli) over the dough in the pan.
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Press the remaining half of the dough into a 10-inch round.
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Place the second dough round on top of the cheese and broccoli filling.
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Crimp the edges of the top and bottom dough layers together to seal the pizza.
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Make several slashes in the top crust with a knife to allow steam to escape.
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Bake in a preheated 400-degree F oven for 20 to 25 minutes, or until the crust is golden brown.
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Remove from the oven and spread 1 cup pizza sauce over the top crust.
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Return to the oven and bake for an additional 5 minutes.
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Remove from the oven and let cool slightly before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 39.8kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 66.2mg3%
- Total Carbohydrate 8.1g3%
- Dietary Fiber 0.7g3%
- Sugars 0.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure water for yeast is warm (110-115&# 194;°F), not hot, to avoid killing the yeast.
If using fresh broccoli, cook and drain thoroughly before adding to prevent a soggy crust.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best texture.
You can substitute whole wheat flour with all-purpose flour for a lighter crust.
For a vegan version, use vegan mozzarella and ensure the pizza sauce is dairy-free.
