Filled Pizza

Filled pizza flips the rulebook: instead of toppings sitting on top of one crust, you sandwich everything between two. Mozzarella, sliced mushrooms, green peppers, garlic, and a generous shower of Parmesan get layered onto the bottom crust, then capped with a second sheet of pizza dough that’s pinched shut around the rim like an enormous cheese-stuffed coin.

The sauce starts with fresh Roma tomatoes plus canned tomatoes and paste, simmered 20 minutes until thick enough not to waterlog the dough. That reduction step is key. A thin, watery sauce will turn the inside gluey, but a concentrated one keeps the crust crisp even with all that filling.

Bake on the bottom oven rack at high heat so the base crust browns properly before the top gets too dark.

Kitchen Tips

• Let the yeast dough rise slowly overnight in the fridge if you have time; cold fermentation develops better flavor than a quick warm proof.
• Drain the sliced mushrooms on paper towels before adding; they release water in the oven and can create a soggy middle.
• Cut a small vent slit in the top crust before baking to let steam escape, otherwise the pizza puffs and then collapses.
• The 7-minute bake time in the original directions is short; most stuffed pizzas this thick need 20 to 25 minutes at 450°F (230°C) to cook through.

Variations

• Add crumbled Italian sausage or pepperoni slices between the cheese layer and vegetables for a meaty take.
• Swap green peppers for sweet red or roasted red peppers for a mellower, sweeter flavor.
• Stir fresh basil and oregano into the sauce for a brighter herbal edge.