Cheese Stuffed Crust Pizza




18 oz. db

Olive oil

Grated Parmesan

3 oz. Red Sauce

1.5 packages of Crave Farmstead Farmer's Rope

7.5 oz. Mozzarella Cheese


So let's begin!!  And we're off!   Here we go!  Let's do it!   What are we waiting for!?!


Spread some olive oil over the entire inner surface of the pan. This will give you a nice crispy fried crust on the pie. Take your dough, and slap it out to about 16-17 inches. This will allow the crust to come all the way up the 2 and a quarter inch wall of the deep dish pan.


Make sure the dough is snug against the bottom corners of the pan, then you can cut any excess dough from the top of the rim.  Lay your cheese rope in the edges of the dough, today we're using about  1.5 packages of Crave Farmstead Farmer's Rope cheese,  cut right  down the middle. Roll your dough edge over,  and tuck it under the cheese rope. Go along the whole pie and repeat the process. When done, go around once more pressing you finger in the crease to make sure its tightly sealed. Then brush some olive oil on the crust of the pie and sprinkle it with some grated parmesan cheese. 


Now you can sauce the pie and top it with your mozzarella.  We'll bake this at about 525 for about 10-15 minutes, or until the crust is firm and golden brown. Feel free to add some olive oil to the crust mid bake to get a nicer, deeper hue of brown.

Additional Information

Recipe Source: Chef Submissions
Submitted By: PMQ Test Chef Brian Hernandez