Cheesy Bliss Mozzarella-Stuffed Crust Pizza

Serve: Fresh from the oven, cut into wedges. Pair with a crisp green salad or garlic knots for a full meal.

Store: Leftovers can be refrigerated for up to 3 days. Reheat in a hot oven or air fryer for best texture.

Freeze: You can freeze unbaked stuffed-crust pizza after assembly—wrap well and freeze up to 1 month. Bake from frozen, adding a few extra minutes to cook time.

Variations:
Spicy Kick: Add sliced jalapeños or chili flakes to the sauce or topping.

Meaty Delight: Try a combo of sausage, bacon, and pepperoni for a meat-lovers version.

Vegetarian Option: Load up with bell peppers, olives, spinach, and mushrooms.

Cheese Lovers’ Dream: Mix cheddar or provolone with mozzarella for a blend of cheesy flavors in the crust.

FAQ:
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, all-purpose flour works, but bread flour gives a chewier, more structured crust.

Q: Can I use pre-made pizza dough?
A: Absolutely! Store-bought dough can save time. Just roll and stuff the crust as described.

Q: How do I keep the stuffed crust from opening?
A: Be sure to press the dough firmly over the cheese and seal it well. You can also brush the edge with water before folding for a tighter seal.

Q: Can I make it without yeast?
A: You can use a no-yeast pizza dough recipe, but the texture will be more like flatbread.