I absolutely love homemade pizzas, because you can throw every topping you have in your fridge on top and it will come out costing you about 6 bucks. But what if you aren't satisfied with merely slathering a disc of dough with sauce and loading it up with cheese? In a traditional pizza, you are bound by such trivial physical limits as the surface area and weight-bearing strength of your dough. So when going on top isn't enough, there's only one place left TO go.....
This is my recipe and method for doing a stuffed-crust pizza. But why stop there? We live in a consumerist society my friend, and our motto is MOAR! Why not jam that space in the crust with ALL the pizza fixings?? Why not make...
A PIZZA WITHIN A PIZZA *BWOOOOOOOOM*
I'm a vegetarian but my boyfriend is not, so I've included a meat option, a veggie option, and a plain cheese one for those of you who for some reason feel like limiting your indulgences.
Step 1: Get your ingredients and prepare your toppings!
We used store-bought whole wheat dough from Longo's, but any pizza dough recipe will work the same way. One bag of dough made two fairly large pizzas, more than enough to feed 4 people.
We made two types of pizza:
Pesto and goat cheese base with caramelized onion, mushroom, hot pepper and mozarella.
Tomato sauce with bacon, mushroom, caramelized onion, jalapeno, pepperoni, red pepper and mozarella.
Because it's going inside the crust, the bacon (and other meat like chicken or ground beef if you so choose) should be cooked ahead of time. Cut all your veggies first, then cut your meat to eliminate cross-contamination. If there's any ingredient in big chunks, make sure to dice a small amount of it so it'll fit nicely into the crust.