Stuffed Pizza for Meat Lovers
If you love deep-dish pizza, you will love stuffed pizza. Stuffed pizza comes out like a calzone in a pizza shape since the sauce is on top of the pie instead of on the bottom.
You will be able to feed plenty, and the best part is that the leftovers are fantastic, too. I love reheating a piece the next day and tasting that delicious flavor.
I wrote a blog post about stuffed pizza for Deep Dish Pizza Day. I like them both, but I make the stuffed pizza at home.
Making stuffed pizzas is fun for everyone, and if you have enough cast iron pans, you can make several at one time. They are so easy and delicious that you may never order pizza out again.
The best part about pizza is that you can put anything you like on it. You could even make a Taco Stuffed Pizza using red salsa, ranchero chicken, and taco beef. The possibilities are endless.
Equipment
The main piece of equipment you will need is a cast iron skillet or a spring-form cake pan.
Ingredients
Pick up some premade pizza crusts at your local grocery store and add your ingredients. The trick is the layer the cheese throughout the pizza to keep it all together once it is cooked.
You can use shredded mozzarella cheese, and even mix in some shredded muenster cheese. Those cheeses mixed together make for a delicious pizza.
When it comes to meats, you can buy premade/precooked meats such as pepperoni, meatballs, Italian Sausage, and grilled chicken. Or, you can prepare your own with these great recipes for meatballs, grilled chicken, beef pizza topping, and Italian sausage.
For vegetables, dense dryer vegetables work best. Think of fillings such as olives, sauteed mushrooms, sauteed onions and peppers, roasted red bell peppers, and artichoke hearts. If the vegetables are too watery, you may wind up in an awkward pizza soup.
Pick your favorite brand of pizza sauce or use marinara if you prefer. I use RAO’s marinara sauce for my pizzas and sprinkle on the parmesan and oregano mixture for an excellent flavor. What is important is that you love it.
Experience Level
This is a great recipe for beginners, especially if you buy the precooked meats. All you are doing is assembling the ingredients and baking. You can’t go wrong unless you forget about it. But once you start smelling the aroma throughout the house, there is no way you will forget what you are about to feast on.
Conclusion
The leftovers make great meals also. I love eating this pie the next day or the next couple of days. I heat a slice in the toaster oven and serve it with additional warmed marina sauce.
Make this pie for friends and they will always want to come over for dinner. I know pick-up or delivery pizza is often overrated and overeaten in many workplaces for lunch, or at home for dinner, but this style of pizza will make it special again.
The easiest way to prepare this is to purchase premade pizza dough at your grocery store and fill it with your favorite toppings.
You will need a 10-12" cast iron skillet, springform cake, or an oven-proof deep dish pan.
I make mine in a 12" cast iron pan.
- 2 Each Pizza Dough Rounds (Purchase raw dough at your grocery store)
- 1 cup Paremsan Cheese (Use a high quality parmesan cheese)
- 1 tablespoon Oregano, dried
- 1 jar Marinara Sauce (Use a jar of your favorite sauce)
- 2 pounds Mozzarella Cheese (Buy your favorite shredded mozzarella cheese)
- 1 pound Pepperoni (Sliced)
- .5 pounds Italian Meatballs
- .5 pounds Ground Beef Pizza Topping
- 1 pound Italian Sausage
- 1 cup Black Olives (Sliced)
- 1 cup Green Olives (Sliced)
- Making the Pizza
Preheat the oven to 475.
Line your pan with the first pizza dough and make sure that it is flat in the pan and draped over the edges.
Mix your parmesan and Oregano top to create your parmesan mix.
Start layering your ingredients (except sauce), starting with the mozzarella cheese and parmesan mix.
Layer your meats or vegetables. If using vegetables, make sure that liquids have drained first, or you will have a very wet pie.
As you sprinkle and layer your ingredients, keep layering mozzarella cheese and parmesan mix after 2-3 toppings to have multiple layers of cheese throughout the pie. This helps stabilize the toppings when you slice and serve them.
When your pie seems full, sprinkle open the last layer of mozzarella and parmesan mix.
Add the top layer of dough and roll the edges of the lower crust over the top crust edge and down to the inside of the pie, creating a rolled edge. This will create a space about a half-inch deep to spread your sauce on top.
Spread about half of the sauce evenly on top and sprinkle the parmesan mix lightly all over the top of the sauce. Save the remainder to serve with the slices if desired.
Place pan in the oven. Be prepared. It is heavy.
Bake for 25-35 minutes, depending on how deep your pie is.
Remove when done, let rest for 15 minutes, and serve.
