Stuffed Crust OOP Pizza
Time for another fridge cleaning adventure! This time I had some left over mushrooms and pineapple from a stir fry, olive and onion from a lentil soup dish, and a lot of cheese from some baked pasta dishes. I decided that instead of just tossing all of the cheese on top of the pizza I would stuff the crust with a variety of the cheese. I was more than a little nervous regarding this venture since dough and I don’t always get along. I used my bread machine to prep the dough, going with my sour dough oregano standby. Once I rolled the pizza out I debated between the standard under roll to form the crust or to try rolling over, which is the one I went with in the end since it seemed the easiest for stuffing crust.
I was thrilled when I took the pizza out of the oven and realized that all of the cheese stayed within the crust. I had horrible images of trying to take a slice off the stone and there being a huge hunk of cheese left behind. The combination of cheeses gave a variety of textures, with the stringy mozzarella, the sharper Parmesan, and the creamy provolone. This crust is so versatile, I can’t wait til April’s pizza night!