Cheese Stuffed Crust Pizza
We all love pizza don't we? I mean. What's not to love about fresh dough, oozing with cheese, topped with some amazing flavours and all cooked very fast at a very high heat? Slice me another piece. We love our pizza here in the test kitchen. This may have been our favourite thus far, though I am sure there will be many more pizzas where these came from. Enjoy! (There is never a store bought pizza that will be better than this, seriously!)
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Need
-
The Crust
- 1 Batch EVOO Fridge Dough Recipe
- 150 Grams parmesan cheese
- 150 Grams cream cheese
- Marinara Sauce as needed Recipe
-
The Toppings
- 200 Grams butternut pumpkin, peeled and cubed
- 1/2 small zucchini, sliced
- Extra Virgin Olive Oil (EVOO) as required BUY
- pink salt flakes to taste BUY
- 6 slices of proscuitto
- 100 Grams chorizo cured sliced
- 50 Grams olives, pitted
- 1 Punnet Heirloom cherry tomatoes
- a few sage and basil leaves
Do
- 1
Preheat oven to 220ºC.
- 2
Make pizza dough and set aside to prove. This can be done well in advance of needing the dough.
- 3
Meanwhile, place pumpkin and zucchini onto lined baking tray. Drizzle with EVOO and sprinkle with salt. Roast for 20-25 minutes or until golden. Increase oven temperature to as hot as you can get it and place pizza stone in the oven to preheat.
- 4
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Add cream cheese and combine 3 sec/speed 5.
- 5
To assemble pizza, divide dough in half, push dough into a large circle with fingers dimpling the dough slightly. Use a rolling pin if needed.
- 6
Arrange cheese on the outer rim of the dough and fold over, enclosing cheese (saving some cheese for the top of the pizzas). Push dough to seal cheese in the crust.
- 7
Spread marinara sauce over base of the pizza. Top with roasted pumpkin and zucchini, proscuitto, chorizo, olives and any other toppings of choice. Finish off with remaining grated cheeses. Top with cherry tomatoes.
- 8
Slide directly onto the pizza stone and cook 15-20 minutes until golden and fragrant.
- 9
Remove from oven and garnish with sage and basil leaves. Don't burn the roof of your mouth, just wait a minute!!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
