Pizza, cheese, stuffed crust
Common food
Photo: Wikipedia
This is a slice of pizza where the outer crust is hollowed out and filled with a molten core of stretchy, salty mozzarella cheese. The first bite delivers a satisfying crunch from the baked dough, followed by the gooey, savory cheese pull from the stuffed rim. Nutritionally, it packs a significant calorie and fat punch from the double cheese load, while still offering a decent amount of protein.
💚 Why it's loved
People adore the textural contrast between the crisp, chewy crust and the surprise molten cheese center, which turns eating the often-discarded edge into the main event. It transforms a simple slice into a more interactive, indulgent experience, deeply tied to modern American pizza culture.
⚠️ Watch-outs & how to enjoy it better
The stuffed crust significantly increases the calorie, saturated fat, and sodium content compared to a regular slice, which can contribute to blood sugar spikes and is a concern for heart health. To enjoy it mindfully, opt for a smaller portion (e.g., one slice instead of two), pair it with a large, vinegar-dressed side salad to slow digestion, and choose a thin-crust version if available.
Key benefits
- High in protein for muscle maintenance
- Good source of calcium from the cheese
- Provides quick energy from carbohydrates
- The cheese offers conjugated linoleic acid (CLA)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The stuffed crust pizza was famously invented and trademarked by Pizza Hut in 1995, with a marketing campaign featuring Regis Philbin.
Full nutrition (scales with serving)
| Water | 43.4 g |
| Energy | 274 kcal |
| Protein | 12.2 g |
| Total lipid (fat) | 11.6 g |
| Carbohydrate, by difference | 30.0 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 2.9 g |
| Calcium, Ca | 238 mg |
| Iron, Fe | 2.0 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 249 mg |
| Potassium, K | 229 mg |
| Sodium, Na | 615 mg |
| Zinc, Zn | 1.5 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 16.0 ug |
| Vitamin C, total ascorbic acid | 3.1 mg |
| Thiamin | 0.32 mg |
| Riboflavin | 0.33 mg |
| Niacin | 3.8 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 90.0 ug |
| Folic acid | 50.0 ug |
| Folate, food | 40.0 ug |
| Folate, DFE | 125 ug |
| Choline, total | 17.3 mg |
| Vitamin B-12 | 0.40 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 117 ug |
| Retinol | 110 ug |
| Carotene, beta | 87.0 ug |
| Carotene, alpha | 1.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 935 ug |
| Lutein + zeaxanthin | 45.0 ug |
| Vitamin E (alpha-tocopherol) | 0.67 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 8.3 ug |
| Fatty acids, total saturated | 5.8 g |
| SFA 4:0 | 0.17 g |
| SFA 6:0 | 0.14 g |
| SFA 8:0 | 0.09 g |
| SFA 10:0 | 0.23 g |
| SFA 12:0 | 0.28 g |
| SFA 14:0 | 0.90 g |
| SFA 16:0 | 2.8 g |
| SFA 18:0 | 1.00 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 16:1 | 0.17 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.5 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.15 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 30.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is the stuffed crust pizza healthier than regular pizza?
Generally, no. The added cheese in the crust increases the total calories, fat (especially saturated fat), and sodium per slice compared to a standard crust of the same size.
What kind of cheese is typically used in stuffed crust?
Low-moisture, part-skim mozzarella is the standard choice because it melts beautifully into a stretchy, gooey texture without making the crust soggy.
Can I make a stuffed crust at home?
Yes. Roll out your pizza dough, place a log of cheese (like mozzarella string cheese) along the edge, fold the dough over it, and pinch to seal before adding toppings and baking.