Double Decker Stuffed Pizza (Print Version)
# Ingredients:
→ Filling
01 -
225g sausage, cooked and crumbled
02 -
150g mushrooms, sliced and sautéed
03 -
100g bell pepper, chopped and sautéed
04 -
100g pepperoni slices
→ Crust and Toppings
05 -
500g pizza dough, divided
06 -
200ml marinara sauce
07 -
340g shredded mozzarella cheese
08 -
15ml olive oil
09 -
5g garlic powder
10 -
20g cornmeal for dusting
# Instructions:
01 -
Preheat the oven to 220°C (425°F). Grease the springform pan with nonstick spray or butter. Sprinkle cornmeal inside and tilt to coat evenly.
02 -
In a large skillet, cook the sausage over high heat, breaking it apart with a spatula. Drain any juices and brown the sausage for about 5 minutes. Set aside after draining.
03 -
In the same pan, cook mushrooms until they begin to sweat. Add the bell pepper and sauté for another 2-3 minutes. Drain the mixture to remove excess liquid.
04 -
Roll out 2/3 of the pizza dough into a 40 cm (~16 inch) circle. Place it into the prepared pan, pressing the dough into the edges and sides. Bake for 4 minutes to prevent sogginess.
05 -
Spread half of the marinara sauce over the baked crust. Layer with 1/3 of the mozzarella, followed by the sausage, mushroom, and bell pepper mixture. Add another 1/3 of the mozzarella and top with pepperoni slices.
06 -
Roll out the remaining dough into a 28 cm (~11 inch) circle. Place it over the pizza and press the edges into the pre-baked crust to seal. Use a knife to make 3 slits in the top layer of dough.
07 -
Brush the crust with olive oil and sprinkle garlic powder on the edges. Spread the remaining marinara sauce and mozzarella cheese over the top.
08 -
Bake the pizza for 20 minutes or until the crust is golden brown and sounds hollow when tapped. Allow it to rest for 10 minutes.
09 -
Run a knife along the inside edge of the pan to loosen the pizza. Remove the pan's outer ring, slice into 8 pieces, and serve.
# Notes:
01 -
Ensure all excess moisture is drained from the filling ingredients to avoid a soggy pizza.