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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Pepperoni Stuffed Crust Pizza
...in your mind.
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Pepperoni Stuffed Crust Pizza

Pepperoni Stuffed Crust Pizza

Ingredients

    No Cook Sauce
  • 15 ounce can crushed tomatoes
  • 3 tablespoons extra virgin olive oil
  • Good pinch kosher salt & pepper
  • 1 teaspoon sugar
  • 3 cloves garlic, minced - divided
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Juice from 1 small wedge of lemon
    Pizza
  • One batch pizza dough, recipe here
  • 5 ounces small pepperoni slices (the Hormel Cup N’ Crisp are ideal #notsponsored btw)
  • 6-7 mozzarella sticks, sliced lengthwise
  • 4 ounces mozzarella cheese, shredded
  • 2 tablespoons melted butter
  • Parmesan cheese for garnish

Directions

  1. Heat oven to 450
  2. Combine all sauce ingredients in a medium bowl, and mix well to combine
  3. For a 12 inch pizza use 3/4 of the ball of dough, and roll out into approximately a 13” circle
  4. Leaving a 1 inch border, overlap slices of pepperoni all the way around at about the 12 inch mark
  5. Lay slices of the string cheese end to end on top of the pepperoni, then bring the outer edge of the dough over the top to cover the pepp/cheese stuffing - press firmly to seal tightly
  6. Spread out approximately 1/4 - 1/3 cup of the sauce on the dough, top with the shredded mozz and finally the remaining pepperoni, trying not to have any gaps
  7. Bake until getting golden brown on the crust, and the pepperoni is sizzling and gorgeous
  8. Remove, brush the crust edge with the garlic butter, and sprinkle Parmesan over the top of the pizza
  9. Serve