Pizza with stuffed crust in a frying pan

Votes: 1

How to Make Stuffed Side Pizza in a Frying Pan

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1351, total fat 95 G., saturated fats 14 G., proteins 25 G., carbohydrates 99 G., fiber 6 G., cholesterol 45 mg, sodium 1006 mg, sugar 7 G.

The most delicious part of this pizza is the edge, filled with gooey smoked mozzarella. While many people usually leave the edges uneaten, this pizza will be devoured to the last slice! Furthermore, the pizza is baked in a cast-iron skillet, ensuring an evenly crisp crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups bread flour + more as needed
2 cups of flour 00
1 tbsp coarse salt
2 tsp active dry yeast
1 and 2/3 cups warm water (about 40°C)
2 teaspoons of honey
2 tablespoons extra-virgin olive oil
Cooking spray to spray the bowl

Sauce

2 tablespoons extra-virgin olive oil
0.5 tsp chili pepper flakes
2 cloves garlic, thinly sliced
2 tbsp. San Marzano tomato puree
3 sprigs of fresh basil

Cake

3 tablespoons extra-virgin olive oil
Premium flour for working with dough
220 g smoked mozzarella (remove skin), cut into 5 x 1 cm strips.

Toppings

1 cup torn smoked mozzarella (remove skin)
1 cup Kalamata olives, halved
12 fresh basil leaves, torn
0.5 cups very thin red onion rings
Special equipment: cast iron frying pan with a diameter of 30 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bread flour, smoked mozzarella cheese, Kalamata olives, basil, pizza sauce

Cooking the dish according to the recipe:

Dough:

Combine the bread flour, wheat flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook. Mix the water and honey. Turn the mixer to medium speed and slowly pour in the water and olive oil. Knead the dough until it begins to pull away from the sides and forms a ball. If the dough is too wet, add a little more flour.
Spray the inside of a large bowl or deep container with cooking spray. Place the dough in the bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 60-90 minutes. Refrigerate the dough, covered with a damp cloth, until ready to use.

Sauce:

In a medium saucepan, heat the olive oil over medium heat. Add the chili flakes and garlic and cook until softened, about 1 minute. Add the tomato puree and basil sprigs. Bring to a boil and simmer for 5 minutes. Season with salt and pepper to taste. Cool completely in the refrigerator. Remove the basil from the sauce.
Preheat oven to 260°C. Prepare a 12-inch cast iron skillet and grease the inside with 2 tablespoons of olive oil.
Cake:

Divide the dough into 2 pieces and roll one half out on a floured work surface into a circle approximately 35 cm in diameter. Wrap the other half in plastic wrap and freeze. Place the dough in a greased pan, pressing gently into the inner corners to prevent pockets from forming.
Place strips of smoked mozzarella along the sides of the pan to form a circle. Trim the dough about 2.5 cm from the cheese. Fold the edges of the dough over the cheese, tucking the edges slightly under to create a rim with the cheese inside. Brush the dough with the remaining 1 tablespoon of olive oil.
Filling:

Pour the sauce into the center of the pizza and spread it into a thin layer. Top with torn mozzarella, olives, and onions. Place the pizza pan over medium heat and cook until the crust begins to brown lightly, 2-3 minutes. Transfer the pan to the oven and bake until the crust is deep golden brown and the center is bubbly, about 20 minutes.
Remove the pizza from the pan with a large metal spatula, sprinkle with torn basil, and drizzle with olive oil. Let the pizza cool for 10 minutes, then slice and serve.