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Stuffed Crust OOP Pizza

Stuffed Crust 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.

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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!