Cheese-stuffed pepperoni pizza

Create your own cheesy stuffed crust pizza from scratch with this clever recipe. Packed with all your favourite toppings, this pizza is perfect for entertaining, sleep overs or a fun family dinner

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 1 cup warm water
  • 7 gram sachet dried yeast
  • 1 teaspoon caster sugar
  • 2 1/2 cup plain flour
  • 1 teaspoon salt
  • 160 gram cheese stringers
  • 1/4 cup pizza sauce
  • 2 cup grated pizza cheese
  • 125 gram mushrooms, sliced
  • 1/2 cup chargrilled capsicum
  • 50 gram shaved pepperoni
  • 1/2 cup halved marinated artichokes
  • baby rocket leaves to serve


  • 1
    In a jug, combine water, yeast and sugar. Set aside in a warm place for 10 minutes until mixture is frothy.
  • 2
    Sift flour and salt into a bowl. Make a well and stir in yeast mixture to form a soft, sticky dough. Knead on a lightly floured surface for 5-10 minutes until smooth and elastic.
  • 3
    Place dough in a large, oiled bowl. Cover with cling film, then prove in a warm place (see tip) for 1 hour until doubled. Knock down dough to remove gas, then knead into a smooth ball.
  • 4
    Preheat oven to 220°C. Grease a pizza tray. Using a rolling pin, roll dough into a 32cm round. Place on tray, extending 2cm over edge, then place stringers around inside edge of crust. Brush edges with water, fold edge of dough over cheese and pinch to seal. Bake for 5-8 minutes until lightly golden.
  • 5
    Spread sauce over base, then top with half the pizza cheese, mushrooms, capsicum, pepperoni and artichoke. Sprinkle with remaining cheese. Bake for 10-12 minutes until crust is golden brown and cheese has melted. Top with rocket to serve.


  • Do not place proving dough in the oven or too close to hot plates as the dough will begin to cook before rising.