How To Make Stuffed Crust Pizza | Good Housekeeping UK
- 5 years ago
We show you how to make stuffed crust pizza better than any takeaway, using a cheese you might be surprised to see...
Ingredients
300 g (11oz) strong white flour, plus extra to dust
7 g sachet fast-action dried yeast
1 tsp. caster sugar
2 tbsp. extra virgin olive oil
12 x 20g pack cheese strings, we used Cheesestrings Original
For the topping
4 tbsp. tomato puree
1 tsp. dried oregano
200 g (7oz) grated mozzarella
110 g pack pepperoni slices
Directions
In a large bowl, mix flour, yeast, sugar and 1tsp salt. Add oil and 200ml (7fl oz) lukewarm water, and mix. Tip on to a floured surface; knead for 5min. Cover with upturned bowl and leave to rise for 30min.
Preheat oven to 240°C (220°C fan) mark 9. Line two large baking sheets with baking parchment. Divide dough in half. Roll each half out on a floured surface to a 30.5cm (12in) circle. Put on lined sheets.
On each pizza base, arrange an evenly spaced circle of six cheese strings 2cm (¾in) in from the edge (they won’t be touching). Fold dough over cheese and press well to seal. Spread half tomato purée inside each border and sprinkle each with half the oregano. Divide remaining toppings between pizzas.
Cook for 12-15min until golden and bubbling. Serve.
Full recipe: http://bit.ly/1Nz6cuF
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC
Ingredients
300 g (11oz) strong white flour, plus extra to dust
7 g sachet fast-action dried yeast
1 tsp. caster sugar
2 tbsp. extra virgin olive oil
12 x 20g pack cheese strings, we used Cheesestrings Original
For the topping
4 tbsp. tomato puree
1 tsp. dried oregano
200 g (7oz) grated mozzarella
110 g pack pepperoni slices
Directions
In a large bowl, mix flour, yeast, sugar and 1tsp salt. Add oil and 200ml (7fl oz) lukewarm water, and mix. Tip on to a floured surface; knead for 5min. Cover with upturned bowl and leave to rise for 30min.
Preheat oven to 240°C (220°C fan) mark 9. Line two large baking sheets with baking parchment. Divide dough in half. Roll each half out on a floured surface to a 30.5cm (12in) circle. Put on lined sheets.
On each pizza base, arrange an evenly spaced circle of six cheese strings 2cm (¾in) in from the edge (they won’t be touching). Fold dough over cheese and press well to seal. Spread half tomato purée inside each border and sprinkle each with half the oregano. Divide remaining toppings between pizzas.
Cook for 12-15min until golden and bubbling. Serve.
Full recipe: http://bit.ly/1Nz6cuF
Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC