Stuffed Crust Pepperoni Pizza: The Ultimate Cheesy Comfort Food
There’s something magical about pulling a piping-hot pizza out of the oven—the bubbling cheese, the crispy golden crust, the irresistible aroma of garlic and pepperoni filling the air. But what if I told you there’s a way to make pizza even more indulgent? Enter: Stuffed Crust Pepperoni Pizza.
This recipe was born out of a late-night craving when my best friend—a notorious pizza purist—dared me to make “the cheesiest, most over-the-top pie possible.” The result? A buttery, garlic-kissed crust stuffed with stretchy mozzarella strings, topped with spicy pepperoni, tangy marinara, and a triple-cheese blend that melts into gooey perfection. One bite, and even the most skeptical pizza traditionalists were converted.
Why You’ll Love This Stuffed Crust Pepperoni Pizza
Cheese lovers, rejoice! Every bite delivers a molten mozzarella pull from the crust.
Perfectly balanced flavors—savory pepperoni, sweet marinara, and a hint of garlic butter.
Surprisingly easy to make at home (no fancy equipment needed!).
Great for gatherings—kids and adults alike go wild for the stuffed crust surprise.
Customizable—swap toppings or cheeses to make it your own.
The Unexpected Fan
My brother-in-law, a self-proclaimed “plain cheese pizza only” guy, took one skeptical bite… then immediately went back for a second slice. By the third, he was asking for the recipe. Turns out, even the pickiest eaters can’t resist that crispy-on-the-outside, cheesy-on-the-inside crust magic.
What Makes It Special
Homemade dough – Soft, slightly chewy, and brushed with garlic butter for extra flavor.
Freshly shredded mozzarella (no pre-shredded stuff!) for the ultimate melt.
Quality pepperoni – Look for cups-and-char style for crispy, curled edges.
Three-cheese blend – Mozzarella, Parmesan, and a touch of provolone for depth.
Garlic butter glaze – A golden, aromatic finish that takes it over the top.
Making It Happen
First, prepare the dough—either homemade or store-bought—and let it rest until pliable. Roll it out into a large circle, then line the outer edge with mozzarella cheese sticks, folding the dough over to encase them completely. Pinch to seal—this is your stuffed crust!
Next, spread a generous layer of marinara over the base, leaving a small border for the crust. Sprinkle the three-cheese blend evenly, then arrange the pepperoni in overlapping circles (because more is always better). For extra flavor, drizzle a little olive oil over the toppings.
Bake in a scorching-hot oven (475°F or higher) until the crust is deep golden and the cheese is bubbling fiercely. As soon as it comes out, brush the crust with garlic-infused butter—this adds shine, flavor, and that irresistible aroma.
You Must Know
✔ Use block mozzarella—pre-shredded cheese has anti-caking agents that prevent proper melting.
✔ Preheat your baking sheet or stone—this ensures a crispier bottom crust.
✔ Don’t overload toppings—too many can make the center soggy.
✔ Let it rest 5 minutes before slicing to avoid cheese sliding off.
✔ For extra crispiness, broil for the last 1-2 minutes (watch closely!).
Serving Ideas
Pair with a simple Caesar salad or garlic knots for a full Italian feast.
Drinks: A chilled lager, sparkling lemonade, or a bold red wine like Chianti.
Dipping sauces: Ranch, marinara, or spicy honey for a sweet-heat kick.
Make It Different
Vegetarian? Swap pepperoni for roasted mushrooms, bell peppers, or olives.
Spicy twist: Add jalapeños or drizzle with hot honey.
Gluten-free? Use a GF pizza dough blend (check for elasticity).
Extra meaty: Add crumbled sausage or crispy bacon.
White pizza: Skip marinara, use ricotta and garlic cream sauce instead.
Storage & Reheating Tips
Fridge: Store slices in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Reheating: For best results, reheat in a hot skillet (to revive crispiness) or oven at 375°F for 10 minutes. Avoid microwaving (soggy crust alert!).
Pizza Success Tips
Room-temperature dough is easier to stretch.
Cornmeal on the peel prevents sticking when transferring to the oven.
Rotate halfway for even browning.
Fresh basil garnish adds a pop of color and freshness.
Frequently Asked Questions
Q: Can I use pre-made dough?
A: Absolutely! Store-bought dough works great—just let it come to room temp first.
Q: Why does my cheese leak out of the crust?
A: Make sure the dough is sealed tightly with no gaps. A little leakage is normal (and delicious).
Q: Can I make this ahead?
A: Prep dough and stuff the crust, then refrigerate for up to 24 hours before baking.
Q: What’s the best pepperoni for pizza?
A: Look for natural casing pepperoni—it curls and chars beautifully.
Q: Can I air-fry this pizza?
A: Yes! Cook smaller slices at 375°F for 5-7 minutes until crispy.
Stuffed Crust Pepperoni Pizza Recipe
Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins
Category: Main Course | Cuisine: Italian-American | Difficulty: Medium
Yield: 1 large pizza (8 slices)
Ingredients
For the Dough:
1 lb pizza dough (homemade or store-bought)
1 tbsp olive oil
4 mozzarella cheese sticks (for stuffing)
For the Toppings:
½ cup marinara sauce
1 ½ cups shredded mozzarella
½ cup shredded provolone
¼ cup grated Parmesan
30-40 slices pepperoni
1 tbsp Italian seasoning
For the Garlic Butter Glaze:
2 tbsp melted butter
1 garlic clove, minced
½ tsp dried parsley
Instructions
Preheat oven to 475°F (or highest setting) with a baking sheet or stone inside.
Roll out dough into a 14-inch circle. Place cheese sticks around the edge, fold dough over, and pinch to seal.
Spread marinara over the base, leaving a ½-inch border. Sprinkle cheeses, then layer pepperoni.
Bake 12-15 minutes until crust is golden and cheese bubbles.
Mix garlic butter ingredients and brush over the hot crust. Rest 5 minutes before slicing.
Notes
Tools: Rolling pin, pizza peel (optional), pastry brush.
Allergy Info: Contains gluten, dairy.
Nutrition Disclaimer
Nutritional info is an estimate and may vary based on ingredients used
