STUFFED PIZZA WITH SAUSAGE AND MOZZARELLA is one of my favorite dishes to make for family gatherings or a cozy night in. This recipe combines the savory flavors of seasoned sausage and the creamy richness of mozzarella, all encased in a soft, homemade dough. Whether you’re a pizza enthusiast or just looking for a comforting meal to share, this stuffed pizza is sure to become a household favorite. Let’s dive into the details of making this delightful dish and explore why it’s a must-try for anyone who loves good food.
If you’re curious about the history of pizza and its evolution into the stuffed variety, you’ll find this article on Serious Eats fascinating. Additionally, understanding the science behind perfect pizza dough can truly elevate your cooking skills; check out this guide from King Arthur Baking for insights on achieving the ideal dough texture and flavor.
Table of Contents
Why You’ll Love This Stuffed Pizza
This stuffed pizza is more than just a meal; it’s an experience! Here’s why you’ll fall in love with it: – Family-Friendly: With 16 servings, it’s perfect for feeding a crowd. Whether it’s a family dinner or a casual get-together, everyone can enjoy this hearty dish. It’s not just a pizza; it’s a centerpiece that brings everyone together, sparking conversations and creating memories. – Customizable: While the recipe calls for sausage and mozzarella, feel free to experiment with different fillings. You can add mushrooms, bell peppers, or even pepperoni for a personal twist. Imagine the possibilities! From spicy jalapeños for a kick to sweet caramelized onions for a touch of sophistication, the options are endless. – Comfort Food at Its Best: The combination of warm, melty cheese and flavorful sausage wrapped in a soft crust is the epitome of comfort food. It’s like a warm hug on a chilly evening, providing a sense of nostalgia and satisfaction with every bite. – Make-Ahead Option: The dough can be prepared in advance, allowing you to plan your meal effortlessly. This feature is a lifesaver for busy days when you want something special but don’t have hours to spare. Simply prepare the dough when you have time, and let it rest until you’re ready to assemble your masterpiece.
The Recipe
Creating this stuffed pizza involves crafting a delicious dough and layering it with rich fillings. Here’s how it’s done:
For the Dough:
| Amount | Ingredient | Notes |
|---|---|---|
| 720 g | all-purpose flour | — |
| 142 g | semolina | — |
| 2 tsp | instant yeast | — |
| 15 g | salt | — |
| 25 g | olive oil | — |
| 99 g | vegetable oil | — |
| 28 g | melted butter | — |
| 340-397 g | lukewarm water | Use as needed to achieve the right dough consistency. |
This dough is the foundation of your stuffed pizza, offering a combination of softness and strength to hold the delicious fillings. The blend of all-purpose flour and semolina gives it a unique texture, while the oils and butter add richness and tenderness.
For the Filling and Topping:
| Amount | Ingredient | Notes |
|---|---|---|
| 454 g | fresh seasoned pork sausage | Remove casings. |
| 454 g | sliced mozzarella | — |
| 454 g | frozen chopped spinach | Optional; thawed and squeezed very dry. |
| 2 cups | prepared pizza or spaghetti sauce | — |
| 133 g | grated aged Parmesan, Romano or Asiago | — |
| 1 tbsp | butter | For the pans. |
| 1 tbsp | olive oil | For the pans. |
| 1 bunch | fresh basil | Optional. |
| 1 cup | additional tomato sauce | Optional; for dipping. |
The filling is where the magic happens. The combination of sausage and mozzarella creates a perfect harmony of savory and creamy flavors. If you’re feeling adventurous, adding spinach can provide a pop of color and a nutritious boost. The sauces and cheeses used for topping add layers of flavor that elevate the dish to new heights.
Instructions:
- Combine the flour, semolina, yeast, and salt in a large bowl. Mix in the olive oil, vegetable oil, and melted butter. Start with 340g of water and knead the dough until it is elastic and fairly stiff, adding more water as needed. This step is crucial for achieving the right dough consistency, ensuring it’s not too sticky or too dry.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour. For enhanced flavor, you can refrigerate it for several hours or up to 24 hours. This resting period allows the yeast to work its magic, developing the dough’s flavor and texture.
- Divide the dough into two parts: three-quarters for the bottom crusts and one-quarter for the top crusts. Divide each portion in half again. This ensures you have enough dough for both the base and the lid of your stuffed pizza.
- Butter two 9-inch round pans and add a little olive oil to the bottom of each. This step prevents sticking and adds extra flavor to the crust.
- Roll the larger dough pieces into 15- to 16-inch circles and the smaller pieces into 9- to 10-inch circles. Let them relax for 15 minutes. Allowing the dough to relax makes it easier to handle and shape.
- Line each pan with a larger dough circle, allowing the edges to overhang. Evenly distribute the sausage in a thin layer, then add mozzarella and spinach, if desired. This layering technique ensures that every bite is packed with flavor.
- Cover the filled pans with the smaller dough circles. Seal the edges firmly and pierce the top crusts to let steam escape. Sealing the edges is key to keeping the fillings intact during baking.
- Let the pizzas rest for about 30 minutes. Preheat your oven to 425°F (220°C). Resting the assembled pizzas allows the dough to rise slightly, contributing to a light and airy texture.
- Spread the sauce over the top crusts and sprinkle with grated cheese. This topping adds a burst of flavor and helps create a crispy, golden crust.
- Bake on a lower oven rack for 40–45 minutes, until the crust is golden and the filling is bubbling. Ensure the sausage reaches 160°F (71°C). Baking on a lower rack ensures even cooking and a perfectly crisped crust.
- Let the pizzas rest for 15 minutes before removing them from the pans. Slice into wedges, garnish with basil, and serve with extra sauce for dipping. Allowing the pizza to rest ensures that the fillings set and the slices hold their shape.
Kitchen Tools You’ll Need
| Tool | Why you need it |
|---|---|
| Large mixing bowl | For combining the dough ingredients. |
| 9-inch round pans | Provides the perfect shape and size for the pizzas. |
| Rolling pin | To roll out the dough evenly. |
| Baking sheet | To catch any overflow during baking. |
| Instant-read thermometer | Ensures sausage is cooked to a safe temperature. |
Having the right tools makes the cooking process smooth and enjoyable. Each tool plays a vital role in ensuring your stuffed pizza turns out perfectly every time.
The Benefits of Each Ingredient
| Ingredient | What it does here |
|---|---|
| All-purpose flour | Base structure of the dough, providing elasticity and strength. |
| Semolina | Adds a unique texture and flavor to the dough. |
| Instant yeast | Helps the dough rise, creating a light and fluffy texture. |
| Olive and vegetable oils | Contribute to the dough’s tenderness and flavor. |
| Mozzarella | Provides creamy, melty texture and rich flavor. |
| Fresh seasoned sausage | Adds robust flavor and protein. |
Understanding the role of each ingredient can enhance your cooking skills, allowing you to make educated substitutions and adjustments based on your preferences or dietary needs.
What to Serve With This Stuffed Pizza
| Idea | Why it pairs well |
|---|---|
| Fresh green salad | Offers a refreshing contrast to the rich pizza. |
| Garlic bread | Complements the pizza with additional savory flavors. |
| Antipasto platter | Provides a variety of textures and flavors to start the meal. |
Pairing your stuffed pizza with the right side dishes can turn a simple meal into a culinary experience. The crisp, refreshing taste of a green salad or the rich, buttery notes of garlic bread can elevate the meal, providing balance and variety.
Storage & Leftover Tips
| Method | How long | Tip |
|---|---|---|
| Refrigeration | 3–4 days | Store in an airtight container to retain freshness. |
| Freezing | Up to 2 months | Wrap tightly in foil and place in a freezer bag. |
| Reheating | Until hot and bubbly | Reheat in the oven at 350°F for best texture. |
Leftovers are a gift that keeps on giving. With proper storage, you can enjoy your stuffed pizza days or even weeks later, making it a convenient meal option for busy days.
As you bite into this stuffed pizza, the flavors meld beautifully, making every mouthful a delight. This recipe is not only perfect for sharing but also offers the joy of creating something homemade and delicious. Bring your loved ones together, indulge in the process, and enjoy the warmth and comfort of this savory dish. Whether it’s the main event of a family dinner or a special treat for yourself, this stuffed pizza is sure to impress and satisfy.
FAQs About STUFFED PIZZA WITH SAUSAGE AND MOZZARELLA
Can I substitute the sausage with another protein?
Yes, you can substitute the sausage with chicken, beef, or even a plant-based alternative. Just ensure it’s seasoned well to maintain the pizza’s rich flavor.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the pizza for up to 2 months for longer storage.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it. This not only saves time but also enhances the flavor of the dough.
Stuffed Pizza with Sausage and Mozzarella
Ingredients
Equipment
Method
- Combine the flour, semolina, yeast and salt. Mix in both oils and the melted butter, then start with 1 1/2 cups (340g) water. Knead until the dough is elastic and fairly stiff, adding more water as needed.
- Cover in a greased bowl and let rise for 1 hour. For more flavor, the source allows refrigerating it afterward for several hours or up to 24 hours.
- Divide the dough: about three-quarters for the bottom crusts and one-quarter for the top crusts. Divide each portion in half.
- Butter two 9-inch round pans at least 2 inches deep. Add a little olive oil to the bottom of each.
- Roll each larger dough piece into a 15- to 16-inch circle and each smaller piece into a 9- to 10-inch circle. Cover and let relax for 15 minutes.
- Line each pan with a larger dough circle, allowing the edges to overhang. Divide the raw sausage between the pans in a thin, even layer. Add the mozzarella and spinach, if using.
- Cover with the smaller dough circles. Fold and firmly seal the edges. Pierce the top crusts to let steam escape.
- Cover and let rest for about 30 minutes. Preheat the oven to 425°F (about 220°C).
- Divide the sauce over the top crusts and sprinkle with the grated cheese.
- Bake on a lower oven rack for 40–45 minutes, until the crust is golden and the filling is bubbling. Check that the sausage reaches 160°F (71°C) in the center. If desired, move the pizzas to an upper rack near the end for additional browning.
- Let rest for about 15 minutes. Carefully remove from the pans and cut into wedges. Finish with optional basil and serve with extra sauce for dipping.