Pizza Stuffed Pizza

READY IN: 32mins
Recipe by KP in Canada

I made this pizza one day for my kids. I originally was going to make a large calzone for them to share, but then creativity took over and this dish was born. It's simple and delicious. As is with every pizza the best part is that you can top it anyway that you want. That's what makes Pizza so fun after all, isn't it? The recipe submitted is a healthy version.

Top Review by Chef MacKinnon

Quite close to the ones we make! Ours is a clone of the infamous Beggar's Pizza from Blue Island, IL where my wife & I lived. We loved it so much that we took a piece, put it in the 'fridge & the next morning carefully dissected it to see what made it so good! One problem is finding the deep dish pans & then getting the pizza out. No worries- I have thos love of spring-form pans & got mine at a restauant supply house- WAY cheaper and better than those from "mall kitchen stores" or "specialty catalogs." Now- the trick is saving some extra "toppings" to pile on the top! Don't take this pizza serious- it's alot of fun to play with and make it your own! Even better- learn how to make your own whole-wheat dough as sometimes you can't always find them. Another fun thing is to make a "spinach" dough- adds alot of colour and flavour- leaves Lou Malnati's in the dust!

Ingredients Nutrition


  1. Mix the strained tomatoes with the garlic powder and salt to taste to make your pizza sauce.
  2. Chop the vegetables to a pizza-topping state.
  3. Take 2/3 of the pizza dough and roll it out to about 14'' in diameter.
  4. Spread about half the sauce mixture out evenly on the rolled out dough, leaving about 1 1/2 inches from the edge.
  5. Top the dough with the white onions, green pepper and turkey bacon, then cover with cheese.
  6. Roll out the remaining dough until it is about 12'' in diameter.
  7. Place the 12'' dough on top of the first prepared pizza.
  8. Take the remaining sauce and cover the top layer completely.
  9. Carefully fold the edges of the bottom layer over the top, sealing the bottom. (You should have what looks like a thick pizza crust at this point with rolled edges).
  10. Cut some slits into the top crust, to allow for steam to escape.
  11. Top the second layer with the remaining red peppers and red onions, then cover with the remaining cheese.
  12. Place on a pizza pan or pizza stone in a 425F preheated oven and bake for 22 minutes. Sprinkle cornmeal on, or grease, the pizza pan or stone to prevent from sticking.

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