You don’t need to rely on takeout for stuffed crust pizza – make it quickly and easily yourself!
The super easy pizza dough is ready in just 5 minutes (no rising time) and, amazingly enough, tastes just like the real deal!
You’ll get the most similar results to takeout stuffed crust pizza if you use string cheese for the crust – I used a packet of “Bega Stringers”. I’ll have to update the photo at some point to show the stretchy cheese inside the crust!
This works well as a normal pizza dough too (minus the stuffed crust), and you can replace some of the self-raising flour with wholemeal flour and baking powder for a slightly healthier option.
Toppings-wise, pepperoni, bacon and mushrooms add plenty of flavour. Feel free to sub out for your favourite pizza toppings instead.
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You don’t need to rely on takeout for stuffed crust pizza - make it quickly and easily yourself! This super easy pizza dough is ready in 5 minutes (no rising time), and tastes just like the real deal.
Preheat oven to 220ºC (430ºF) fan bake and line two large oven trays with baking paper.
Place flour, salt and garlic powder in a large bowl. Add yoghurt and mix to form a rough dough (add a little more yoghurt if needed). Tip out onto a lightly floured surface and knead with your hands until dough is virtually smooth.
Divide dough into two pieces and roll each piece out into a large thin round. Lightly dust prepared trays with semolina, if using, then place pizza bases on top.
Cut cheese sticks in half vertically. Arrange around the edge of the bases and fold the edges of the dough over the cheese. Press down/tuck in to tightly seal, using a little water or yoghurt to help stick if needed.
Spread pizza paste over the bases and top with pepperoni. Thinly slice mushrooms and red onion. Dice bacon. Place mushrooms, red onion then bacon on top of pepperoni. Top with cheese and sprinkle with herbs. Brush edges of the pizza bases with oil.
Bake for 10 minutes, then switch the trays around and bake for a further 5-10 minutes, until pizzas are golden brown and cooked through.
Meanwhile, heat a small frying pan on medium-high and toast sunflower seeds. Remove from heat. Shred lettuce, halve tomatoes and dice avocado. Divide between serving plates. Top with seeds. Make dressing by whisking together yoghurt, aioli, water and mustard. Season to taste with salt and pepper.
Cut pizzas into wedges and serve with salad. Drizzle salad with dressing - a few dollops on top of the pizza are also nice.
WINE MATCH: Beer! Try a Pale Ale.
GLUTEN-FREE OPTION: You can replace the self-raising flour with gluten-free self-raising flour. Omit the semolina. Make sure pizza paste, pepperoni, bacon and aioli are gluten-free.
INGREDIENT SWAPS / NOTES: I used “Bega Stringers” cheese sticks in this recipe and they worked the best by far. If you can’t find string cheese, cutting sticks from a block of mozzarella would be the next best alternative. I also tried grated mozzarella and sticks of Colby that I cut myself, but the results weren’t anywhere near as good. Feel free to swap the pizza toppings out for anything you like!
MAKE IT HEALTHIER: You can skip the stuffed crust - this recipe still makes a delicious regular pizza crust. For extra fibre, replace 2/3 cup self-raising flour with 2/3 cup wholemeal flour and add 1 tsp baking powder.
STORING AND REHEATING: This pizza is best eaten hot and fresh. Store any leftovers separate from salad. Pizza can be reheated in the oven if needed.