Stuffed Crust Foccica Dough Pizza Food

STUFFED PIZZA CRUST

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

STUFFED CRUST FOCCICA DOUGH PIZZA

Steps:

• 1. https://www.justapinch.com/recipes/bread/other-bread/foccacia-bread-sticks-bread-machine-recipe.html This recipe makes enough dough for two large pizza's. You can leave off the toppings in this recipe if desired.
• 2. This is a delicious crust as well: https://www.justapinch.com/recipes/bread/other-bread/multi-grain-pizza-dough.html
• 3. Cook and scramble hamburger meat. Chop veggies.
• 4. Roll out 1/2 the dough a little larger than a large pizza pan, I sprinkle the counter with corn meal or corn flour to keep it from sticking. Spray pizza pan with non stick spray.
• 5. Place cheese (sticks)on edge of dough at edge of pan. Fold dough over and underneath cheese sticks.
• 6. Spoon on sauce, lay out cheese slices, then hamburger, then onion and mushrooms and bell pepper. Bake 400° for approx. 25 min. I cook it on the lowest rack for 10 min. Then the 2nd from top rack for 15 min. That's just my personal preference.

EASY STUFFED CRUST PIZZA

Steps:

• Fry up your sausage until cooked. Drain it (really really greasy!).
• Chop your olives, onion and pepper.
• Cover your pan with tinfoil, spray it/grease it. Pop open your tube of dough and lay it out in the pan (13x9in). Smooth it out so all edges are touching the sides.
• Grab your string cheese and start laying them around the edges (3 wide for long ways in the pan, 2 for the short). Roll dough over string cheeses, smooth together edges to prevent cheese from gooshing out.
• Bake for 8 minutes in a 425F oven.
• While that bakes, put 1tbsp butter in a microwave safe bowl and 1tsp garlic, melt in microwave.
• Remove your dough when the time is up and brush your dough with the melted butter.
• Add your toppings! Add cheese, LOTS and LOTS of cheese.
• Put back in oven to bake more for about 6 to 8 more minutes. Remove from oven, let cool for a bit, slice and ENJOY!

FOCACCIA PIZZA

Steps:

• Add the flour, salt and yeast to the bowl of a stand mixer and whisk to combine. Add the water, honey and 3 tablespoons of the olive oil to a 2-cup measuring cup. Whisk to combine. Add the water mixture to the mixer bowl and use a rubber spatula to incorporate the ingredients slightly. Attach the bowl to the stand mixer fitted with the dough hook and mix on low speed until the mixture forms into a ball and no loose flour is left at the base of the bowl, 3 to 4 minutes. Turn the mixer up to medium speed and knead for 2 to 3 minutes.
• Pour the remaining olive oil into a 18-by-13-inch rimmed baking sheet. Turn the dough out onto the baking sheet. Turn it once to coat all the sides of the dough in the olive oil. Cover the pan with an inverted baking sheet of the same size and leave in a warm place to rise until doubled in size, about 2 hours.
• After 2 hours, preheat the oven to 500 degrees F.
• Remove the top baking sheet and, using the tips of your fingers, delicately stretch the dough until it almost reaches the edges of the pan. Cover again with the rimmed baking sheet and let the dough rest while you make the Sauce (see recipe below).
• Uncover the dough and delicately stretch the dough to reach all the edges of the pan again. If the dough springs back too much, let the dough sit for another 5 to 10 minutes before trying to stretch it further. Once the dough is stretched to fit the pan, top it with the sauce. Cover the sauce completely with the pepperoni, then top the pepperoni with the sliced cheese. Transfer the pizza to the oven and bake until the cheese is lightly browned in spots and the crust is golden, 15 to 20 minutes.
• Remove the pizza from the oven and use a large spatula to transfer it to a cutting board. Top with dried oregano, red pepper flakes and Parmesan. Cut into 16 squares and serve immediately.
• Add the tomatoes, olive oil, salt, sugar and garlic to a mixing bowl. Whisk to combine and set aside.

MOZZARELLA STICK STUFFED CRUST PIZZA

Steps:

• For the pizza: Put the pizza dough in a large bowl and coat with the oil. Cover the bowl with plastic wrap and let it sit in a warm place until slightly puffy and at room temperature, about 30 minutes.
• Spread the butter all over the inside of a metal 8-by-8-inch baking pan and put the dough in the middle. Starting from the middle of the dough, and using your fingertips, push the dough out to the corners of the pan and all the way up the sides.
• Make a pepperoni border (slightly overlapping the meat) around the bottom edge of the dough (about 8 pepperonis per side). Put 1 cheese stick on top of the pepperoni on each side, then fold down the dough from the edges of the pan to cover them. Push the dough with the pepperoni and cheese inside back tightly against the sides of the pan. Seal the dough around the pepperoni and cheese by pressing and pinching the dough together. You now have a stuffed crust. Cover the dough in the bottom of the pan (but not the crust) with the remaining pepperoni.
• Pull each of the remaining 4 cheese sticks into 4 long pieces. Put half the cheese pieces evenly on top of the crust along the edges of the dough so that they are touching the sides of the pan. Put the remaining cheese pieces over the pepperoni in the middle. Sprinkle the entire pizza with Parmesan. Cover with plastic wrap and keep in a warm place until puffy, about 30 minutes.
• Position an oven rack in the bottom third of the oven, put a baking sheet on the rack and preheat the oven to 500 degrees F. Put the pizza on the preheated baking sheet and bake until edges are dark golden and the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, make the meat sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic, bell pepper and onion and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is soft, about 3 minutes. Add the tomato paste, 3/4 cup water, a pinch each of red pepper flakes and salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, until thick, about 5 minutes.
• Remove the pizza from the oven and loosen the sides and bottoms from the pan with a metal spatula. Slide the pizza onto a cutting board and spoon the sauce in the center of the pizza. Sprinkle with more Parmesan and cut into squares for serving.

SPINACH AND FETA-STUFFED FOCACCIA

Steps:

• Preheat oven to 450°.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and garlic; sauté 1 minute.
• Add half of spinach; cook 1 minute or until spinach wilts.
• Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
• Remove from heat; stir in feta and next 6 ingredients (through pepper).
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
• Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
• Fold other half of dough over filling; press edges together with a fork.
• Cut 5 (1-inch) diagonal slits in top of dough.
• Combine milk and water; brush evenly over dough.
• Sprinkle with Parmesan.
• Bake at 450° for 15 minutes or until golden.