Stuffed Crust Pepperoni Pizza

A cheesy, indulgent twist on a classic favorite—this Stuffed Crust Pepperoni Pizza delivers gooey cheese inside the crust and on top, combined with savory pepperoni, for a truly mouthwatering treat.

Why You’ll Love This Recipe

I love how this recipe turns ordinary pizza into something extraordinary—cheesy pockets in the crust and melty cheese with pepperoni on top make every bite irresistible. It’s perfectly customizable and always hits that comfort-food spot in an elevated yet easy way.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pizza dough (homemade or store-bought)

• Mozzarella sticks or string cheese

• Pizza sauce

• Shredded mozzarella cheese

• Sliced pepperoni

• Olive oil

• Optional seasonings: garlic powder, Italian seasoning, red pepper flakes

directions

1. I preheat the oven to 475 °F (245 °C) and place a pizza stone or baking sheet inside to heat.

2. I stretch the dough into a round, slightly larger than my pizza pan or stone to allow room for stuffing the crust.

3. I place mozzarella sticks or string cheese around the edge, folding the dough over and pressing to seal the cheese inside the crust.

4. I brush the stuffed crust lightly with olive oil and sprinkle garlic powder or Italian seasoning if I’m using them.

5. I spread an even layer of pizza sauce over the dough, leaving a small unstuffed border for the crust.

6. I sprinkle shredded mozzarella generously on top, then arrange pepperoni slices to cover.

7. I slide the pizza onto the hot stone or baking sheet and bake for 10–12 minutes, until cheddar-crusted edges are golden and the cheese is bubbly.

8. I remove it from the oven, let it rest for a minute, then slice and serve while the crust is molten and delicious.

Servings and timing

This recipe serves 4–6, depending on appetite. Prep takes about 10 minutes, and baking takes 10–12 minutes—so you’re ready to dig in in under 30 minutes.

Variations

• Meat lover’s twist: I add crumbled cooked sausage or bacon on top before baking.

• Veggie boost: I layer in mushrooms, bell peppers, or spinach along with the pepperoni.

• Spicy kick: I sprinkle red pepper flakes and swap pepperoni for spicy salami.

• Herb-infused: I finish with fresh basil, oregano, or rosemary once the pizza comes out of the oven.

storage/reheating

I store leftover pizza slices in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in a preheated 375 °F oven or toaster oven for 5–7 minutes until the cheese inside the crust is melty and the crust is crisp again—avoiding sogginess.

FAQs

Can I use pre-made dough all the way?

Absolutely—I use store-bought dough for convenience, and it works wonderfully with minimal prep.

How do I keep the crust from bursting open?

I make sure to pinch seams securely and use slightly cooled cheese sticks so they don’t liquefy before sealing.

What cheese works best for the stuffed crust?

Mozzarella sticks are ideal—they melt evenly and seal well in the crust.

Can I freeze it?

Yes—I bake it almost all the way, cool it, then freeze. I reheat slices in the oven for about 8–10 minutes until the cheese is melted again.

Is it possible to make it gluten-free?

Definitely—I use gluten-free pizza dough and ensure all toppings and seasonings are gluten-free. It turns out just as satisfying.

Conclusion

I find this Stuffed Crust Pepperoni Pizza to be a next-level, cheesy indulgence—perfect for sharing, satisfying pizza cravings, or bringing fun to dinner. If you’d like tips for dipping sauces or customizing toppings, I’d love to help!