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Stuffed Cheese Pizza

Stuffed Cheese Pizza recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 39.8
Dietary: Low-cal, Vegetarian
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
  • 1 package (or 1 tablespoon) Active Dry
Directions
  1. 1
    Dissolve the yeast in 1/4 cup warm water (110 to 115 degrees F) in a large bowl.
  2. 2
    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.
  3. 3
    Mix well until a shaggy dough forms.
  4. 4
    Turn the dough out onto a lightly floured surface and knead for about 2 minutes, or until the dough is smooth and elastic.
  5. 5
    Place the dough in a lightly oiled bowl, turning to coat.
  6. 6
    Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in bulk.
  7. 7
    Punch down the risen dough to release air bubbles.
  8. 8
    Divide the dough into two equal parts.
  9. 9
    Press half of the dough onto the bottom and up the sides of a 10-inch oiled pie pan.
  10. 10
    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.
  11. 11
    Press the remaining half of the dough into a 10-inch round.
  12. 12
    Place the second dough round on top of the cheese and broccoli filling.
  13. 13
    Crimp the edges of the top and bottom dough layers together to seal the pizza.
  14. 14
    Make several slashes in the top crust with a knife to allow steam to escape.
  15. 15
    Bake in a preheated 400-degree F oven for 20 to 25 minutes, or until the crust is golden brown.
  16. 16
    Remove from the oven and spread 1 cup pizza sauce over the top crust.
  17. 17
    Return to the oven and bake for an additional 5 minutes.
  18. 18
    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.

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Read it online: https://www.chefs-mate.com/recipe/stuffed-cheese-pizza-2/