cheese stuffed tomatoes

Stuffed Crust Cast-Iron Pizza with Mozzarella

Total Time: 3 hr 30 min
Active Time: 1 hr
Yield: 4-6 servings


2 Cups Bread Flour, plus more if needed
2 Cups 00 flour (see’s Cook’s Note)
1 Tbsp Kosher Salt
2 Tbsp Kosher Salt
2 Tsp Active Dry Yeast
1 2/3 Cups warm water (about 115 degrees F)
2 Tsp Honey
2 Tbsp Extra-Virgin Olive Oil
Nonstick Cooking Spray, for greasing the bowl

2 Tbsp Extra-Virgin Olive Oil
½ Tsp Dried Chile Flakes
2 Cloves Garlic, sliced
2 Cups Tomato Puree
3 Sprigs Fresh Basil
Kosher Salt and Fershly Ground Black Pepper

3 Tbsp Extra-Virgin Olive Oil
All-Purpose Flour, for rolling the dough
8 oz Miceli’s Mozzarella Cheese, cut into 2-by-½-inch strips

1 Cup Miceli’s Mozzarella Cheese, torn
1 Cup Kalamata Olives, sliced in half
12 Leaves Fresh Basil, torn
½ Cup Red Onion, very thinly sliced

Special Equipment: 12-inch cast iron pan


For the Dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.

Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60-90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.

For the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. let cool completely in the fridge. Remove the basil from the sauce before using.

For the Crust: Preheat the oven to 500 dehrees F. Prepare a 12-inch cast iron pan by greasing the interior with 2 tablespoons of the olive oil.

Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.

For the Toppings:Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olvies, and onions.

Place the pizz pan over medium heat and cook until the bottom of the crust begins to brown loghtly, 2-3 minutes. Transfer to the oven and bake until the crust id golden brown and the center is bubbly, about 20 minutes.

Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzlw of olive oil. Allow it to cool for 10 minutesm then cut into portions and serve.

Original recipe is from the Food Network website by Geoffrey Zakarian