Basil and Goat Cheese Stuffed Crust Pizza.
I love stuffed crust pizza.
Is that gross? I feel like I’m the only one on the planet who loves stuffed crust. I love it. I love it in all of it’s greasy, fattening glory. I’ve been wanting to make my own for months now. And when the time actually came, I decided to go outside the box.
I had a ton of fresh basil left over from the stuffed peppers I made, and there was no way I was going to let that million-dollar herb go to waste in the dead of winter. And it just so happened that I had enough goat cheese to stuff an entire pizza crust.
And Mr. How Sweet hates goat cheese.
I might have done this on purpose.
More for me.
I always thought that making a stuffed crust pizza would be tedious and complicated, but the truth is that it is quite simple. As I was rolling out my pizza dough, I rolled it just a bit larger than my planned pizza pan – about two inches or so. You don’t need to do that – just roll it a bit larger than what you’d like so you have some room to fold the edges over. Then around the edge of the crust, I added the goat cheese mixture. This is where it gets fun… you can add as much as you want! Different cheeses, different flavors, different mix-ins. The possibilities are endless.
Then just fold over the crust, add your toppings and bake it!
I topped my pizza with lots of freshly chopped tomatoes, because those are always easier to eat when smothered in fresh mozzarella and garlic.
You can add whatever you would like to your pizza!
But while we’re on the topic of toppings, can I suggest bacon? Best pizza ever.
Basil and Goat Cheese Stuffed Crust Pizza
- 8 ounces goat cheese
- 1/3 cup freshly chopped basil
- 1 1/2 cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1/2 cup lukewarm water
- 1 tablespoon olive oil
- 1 tablespoon honey
In a small bowl, combine goat cheese and basil until mixed. Set aside or allow to sit in the fridge.
Combine flour and yeast in a large bowl. Add water, honey and oil, mixing with a spoon to form into a ball. Just before it comes together, add in salt and mix. If needed, add more water 1 tablespoon at a time. Continue mixing with your hands and knead for about 60 seconds. Lightly oil the bowl and add dough back in. Cover and let rise for 2-3 hours.
After 2-3 hours, remove from bowl and punch down. Roll back into ball and let sit for 30 minutes.
Lay on a lightly floured surface and roll very thin. Along the outer edge (about 1 1/2 inches from the outside) place goat cheese around the entire outside. Fold dough over top and press down to seal the top to the bottom. Top with desired toppings and bake at 375 degrees for 25-30 minutes.
Now the wheels are turning about a bacon stuffed crust. That may be over the top… even for me.