Stuffed Crust Margherita Pizza
Prep:  10 min (using pre-made pizza dough)
Cook:  25 min
Makes:  One large pizza
Serves:  4
Average: 3.9 (10 votes)
Difficulty:
Cuisine:
Saved:
Italian
142
Recipe by: Perfect Italiano
Make a stuffed cheese crust pizza made with fresh pizza dough and the perfect blend of pizza cheese. The kids will love this recipe.
Credit: Whisk Media Group
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Play Video: How to Make Pizza Dough
Stuffed Crust Margherita Pizza
Ingredients:
Basic Pizza Dough
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Method:
  1. Preheat oven with oven tray to 220°C / 200°C fan forced
  2. Roll dough out on a lightly floured surface until large enough to cover a 30cm pizza tray. Place dough on tray, stretch edge to overhang tray to create a 2cm border. Sprinkle one cup of Perfect Pizza cheese around dough edge while on tray. Pull and press dough border over cheese to create a crust
  3. Brush tomato passata on centre of dough and spread out to crust edges, then sprinkle with remaining cheese. Brush edge with oil and sprinkle with polenta and parmesan. Bake for 25 minutes or until base is crisp and cheese is golden brown
  4. Serve sprinkled with fresh basil leaves
Basic Pizza Dough
  1. Whisk yeast and water in a heatproof jug. Stand for 5 minutes or until frothy
  2. Place flour and salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Using your hands, mix the dough until it comes together and is smooth. Turn out onto a lightly floured work surface and knead briefly
  3. Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes to an hour until it doubles in size
  4. Turn dough out onto a lightly floured surface and knead gently for another 5 minutes or until smooth. Divide dough into two portions. Freeze one and use the other to make the Stuffed Crust Margherita Pizza. Sprinkle a little flour on the bench before rolling to prevent dough from sticking. Your dough is now ready for your favourite pizza topping
Tips & Hints:
  • To help make your dough rise faster, fill your kitchen sink a third full with warm water and sit the dough in the bowl in the water to prove
  • For a delicious crunchy base, sprinkle polenta onto the kitchen bench instead of flour, when rolling out the pizza dough
  • To freeze pizza dough, let it rise first and then divide into pieces for single pizzas. Wrap in cling film. Thaw in the fridge overnight before using
Perfect Italiano Perfect Pizza Cheese
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