Stuffed Crust White Sauce Pepperoni Pizza
Prep time: 10 minutes
Cook time: 8 Minutes
Ingredients
| 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 |
Method
- 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.
- 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.
- 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.
- 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.
- Place in a pre-heated oven to 220c-240c to cook the pizza until cheese has melted golden brown and base is crispy.
- 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.
