Stuffed Crust White Sauce Pepperoni Pizza

Makes: 2 large pizzas
Prep time: 10 minutes
Cook time: 8 Minutes


Bega Cream Cheese, softened 80 grams
Bega Whipping Cream 80 grams
Salt Pepper 1-3 teaspoons
Sugar 5 grams
Pizza dough base 2 x 240g
Bega Stringer Cheese 80g packets
Bega Natural Tasty Cheese, grated 25 grams
Pepperoni, sliced 100 grams
Parmesan Cheese, grated 10 grams


  1. To make white pizza sauce combine Bega Cream Cheese, Bega Whipping Cream and sugar into a pot over a low heat, stir until fully combined.
  2. To stuff the pizza dough crust with Bega Stringer Cheese, place some flour on a bench and work the dough to your preferred size and thickness. Then place on a large baking or pizza tray with some additional flour, making sure the dough can move around freely.
  3. Use the Bega Stringer Cheese to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the cheese ring then fold over the outside edge to enclose the cheese and create a stuffed crust. Press firmly to stick the dough in place.
  4. Spread cream cheese sauce over pizza base and top with a sprinkle of Bega Natural Tasty Cheese, sliced pepperoni, and torn pieces of remaining Bega Stringer Cheese.
  5. Place in a pre-heated oven to 220c-240c to cook the pizza until cheese has melted golden brown and base is crispy.
  6. Garnish pizza with grated parmesan cheese and basil (optional).

Cooking Tips

  • Use dried basil if you don’t have fresh.
  • When cooking the pizza try to get the pepperoni a little crispy, this will add texture to the pizza and help release lots of pepperoni flavour and aroma.