Stuffed-to-the-Gills Pizza Recipe
Stuffed-to-the-Gills Pizza Recipe photo by Taste of Home
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Stuffed-to-the-Gills Pizza Recipe

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"I use my bread machine to make the dough for this filling pizza," pens Dyann Schieltz from Parker, Colorado. "We used to pick one up from a local pizza parlor, until I dreamed up this recipe. My husband loves it!"
TOTAL TIME: Prep: 1 hour Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour Bake: 35 min.
MAKES: 8 servings


  • 1-1/2 cups water (70° to 80°)
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons olive oil
  • 5 cups all-purpose flour
  • 4 teaspoons active dry yeast
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons tomato paste
  • 1 garlic clove, minced
  • 1 teaspoon Italian seasoning
  • Dash crushed red pepper flakes
  • 1/2 pound Italian sausage, cooked and crumbled
  • 1/4 pound hard salami, diced
  • 30 slices pepperoni
  • 1/2 cup chopped red onion
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 1 cup (4 ounces) shredded mozzarella cheese, divided
  • 1 plum tomato, diced

Nutritional Facts

1 slice: 547 calories, 20g fat (9g saturated fat), 57mg cholesterol, 1417mg sodium, 67g carbohydrate (5g sugars, 3g fiber), 23g protein.


  1. In bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes or mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down; divide in half. Roll one portion into a 13-in. circle. Place on a greased 14-in. pizza pan.
  2. In a bowl, combine the tomato sauce, tomato paste, garlic, Italian seasoning and pepper flakes. Spread 3/4 cup over dough to within 1 in. of edge. Sprinkle with the sausage, salami, pepperoni, onion, 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  3. Roll the remaining dough into a 12-1/2-in. circle. Place over the pizza; seal edges. Cut four slits in top. Spread with the remaining sauce. Bake at 375° for 35 minutes. Sprinkle with diced tomato and remaining cheese. Bake 5-10 minutes longer or until golden brown. Yield: 8 slices.
Originally published as Stuffed-to-the-Gills Pizza in Country Woman January/February 2002, p42

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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