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Everyday cooking
Stuffed Crust Pizza
Give this recipe a try with our Just Like Cream Cheese Original and Just Like Mozzarella shreds.
Give this recipe a try with our Just Like Cream Cheese Original and Just Like Mozzarella shreds.
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Cooking time45 min![]()
Preparation time1 hr![]()
Servings4
FOR THE DOUGH:
- 7.05 oz Violife Just Like Cream Cheese Original
- 17.6 oz strong white bread flour plus extra for dusting
- 10.5 oz lukewarm water
- 0.17 oz dried yeast
- 0.17 oz sugar
- 0.17 oz salt
- 0.70 oz olive oil
FOR THE TOMATO SAUCE:
- 3.3 fl oz passata
- 1 tbsp fresh basil, chopped
FOR THE TOPPING:
- 8 oz Violife Just Like Mozzarella shreds
- 2 tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 1 green pepper thinly sliced
- fresh basil leaves
- Place all the ingredients for the dough in an electric mixer bowl and knead for 5 minutes. Place a tea towel over the bowl and set aside in a warm place until double in size, approximately for 1 hour.
- Halve the dough with a knife on a lightly floured surface and use a rolling pin to roll the dough into a circular shape, roughly 30cm diameter.
- Place the Violife Just Like Cream Cheese in a large bowl and whisk thoroughly until soft and creamy.
- Use a spatula to place into a piping bag. Pipe the Violife Just Like Cream Cheese around the dough, about 0.78 inch inwards towards the center of the circle. Fold the dough over and secure by pressing down with your fingers all along the pizza.
- Top the pizza with the tomato passata, the Violife Just Like Mozzarella shreds and the fresh basil leaves. Then add the veggies onto each pizza.
- Preheat the oven to 392°F.
- Bake in the oven for 20-25 minutes, until the crust is golden and Violife Shreds have melted nicely.
- Garnish with basil leaves and serve.
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