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Veggie Supreme with Stuffed Crust Recipe

Italian-American · Main course · 45 min total

A loaded vegetarian pizza with a cheesy stuffed crust, packed with colorful bell peppers, mushrooms, olives, and onions for a satisfying meatless meal.

Ingredients

• 1 lb pizza dough, store-bought or homemade
• 6 sticks string cheese (or 6 oz mozzarella sticks)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced bell peppers (mixed colors)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced black olives
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat.
2. On a lightly floured surface, roll out the pizza dough into a 14-inch circle.
3. Place the string cheese sticks around the edge of the dough, about 1 inch from the edge. Fold the outer edge of the dough over the cheese and press to seal, creating a stuffed crust.
4. Transfer the dough to a parchment-lined baking sheet or pizza peel.
5. Spread pizza sauce evenly over the dough, leaving the stuffed crust bare.
6. Sprinkle shredded mozzarella over the sauce.
7. Arrange bell peppers, mushrooms, olives, and red onion evenly over the cheese.
8. Drizzle olive oil over the toppings and season with oregano, garlic powder, salt, and pepper.
9. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
10. Let cool for 5 minutes before slicing and serving.

Tips

• For extra crispiness, bake the pizza directly on a preheated pizza stone.
• Customize with your favorite veggies like spinach, artichokes, or sun-dried tomatoes.
• Leftover pizza can be stored in the fridge for up to 3 days; reheat in the oven or air fryer.

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