Many years ago (like twenty) we used to get stuffed pizza from this place called Pizza Plaza. It was a small pizza place a few miles away, in the next town. That place has been replaced by another one, who doesn’t even offer stuffed pizza. For some reason unbeknownst to me, I have been thinking about and wanting stuffed pizza lately. As I was going through my list of items that I needed to try making my own version of a Timpano, I realized I had every item that had been in that stuffed pizza we used to love. So I decided to try my hand at making one. Here it is.
valmg’s Stuffed Meaty Pizza Recipe
- 1 bag (17 oz) refrigerated pizza dough
- 1 lb ground beef
- 1 lb Italian sausage links (I use sweet)
- 1 package (8 oz) Shredded mozzarella cheese
- 2 thick slices of Imported Ham (it’s about 1/2 lb)
- 3 thick slices of Genoa salami (it’s about 1/2 lb)
- 1 large can (28 oz) Seasoned diced tomatoes
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
Preheat oven to 425.
Brown the ground beef in one pan and the Italian sausage in another.
Split the 17 oz of pizza dough into two portions, one slightly larger than the other. (About a 60/40 split).
Prepare the larger portion of the pizza dough according to the package. In my case I use flour and stretch it out until it’s big enough to cover the bottom and sides of the pan, using my hands and a rolling pin.
Place that pizza dough inside a springform pan, being sure to cover the bottom and sides, with a little left over to go over the edge.
About now your ground beef will be browned. Drain it and put it into a large empty bowl.
Add in the can of tomatoes and mix well.
Cut the salami into cubes.
Add the salami into the large bowl and mix well.
Cut the ham into cubes.
Add the ham into the large bowl and mix well.
Now it will look something like this.
Add the shredded mozzarella cheese into the large bowl and mix well.
Add the onion powder and garlic powder into the contents of the large bowl.
Now the contents of the bowl should look something like this.
About now the Italian Sausage should be done.
Cut the sausage into cubes and add it into the large mixing bowl.
Transfer the contents of the large mixing bowl into the bottom pie crust that is in the springform pan.
Now prepare the remainder of the pizza dough according to the package directions. Place it over the top of the springform pan.
If there is a lot of excess, pull the dough out a little and trim.
Now seal the pizza crust by going around the pan pressing the top and bottom dough together with your fingers.
Make sure you poke the fork through the dough in a couple of places. (I did four.)
Bake according to the directions on the pizza dough. In my case I baked for about 20 minutes. You’re baking to cook the dough so you’ll know when it’s done by the color of the crust (because everything in the crust is already cooked).
Let pie sit for a few minutes before removing from pan.
I had started to open the springform pan with the latch but when I saw my crust starting to crack I stopped. To get the pie out I flipped it over onto an empty cookie sheet. I’m thinking that I’d like to find a very very large round pan to make this in next time instead of using my springform pan.
This is what it looked like when it was finished.
And after a couple of slices had been taken.
It’s super heavy and super filling, so plan on serving if you have a lot of people or like leftovers.
If you’ve ever had stuffed pizza, I’d love to know what you like inside of yours.