Stuffed Pizza & Focaccia

November 12, 2016 11:21 AM

Maria Papa rolls out her delicious Stuffed Pizza, as well as Focaccia, with Dan in the Let's Eat Kitchen.


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Here we are on the cusp of being knee-deep in the holiday season. And to make this time of year more enjoyable, more efficient, and tastier too in these busy days ahead, here are two ways to prepare a quick and delicious menu items using prepared dough easily found at your supermarket or grocer.

Stuffed Pizza is a fun and imaginative spin on the ho-hum staple. Instead of the drab take out variety, try this “gourmet” and inspired spin on this perennial favorite.

The sky really is the limit here, both with the stuffing for the crust and the toppings for the middle. Here, I choose to stuff the pizza crust with a ricotta & goat cheese mixture, and top the middle of the pizza with wild mushrooms, fresh mozzarella and thinly sliced Prosciutto di Parma finished off with fresh arugula and drizzled with a fig glaze:

Ingredients for one 14” pizza — enough for 2 people:

1 lb. package Perreca’s Pizza & Bread Dough

extra virgin olive oil

salt & pepper to taste

2 cloves thinly sliced garlic

1/2 cup goat cheese

1 cup dry ricotta cheese

4-5 leaves finely chopped fresh basil leaves 

1 cup mixed wild mushrooms (sautéed) 

8 slices fresh mozzarella

2 cups fresh arugula 

4 thin slices Prosciutto di Parma

drizzle fig glaze (can substitute balsamic glaze or a few drops of truffle oil)


Thaw dough if frozen and let set in an oiled bowl (covered with a dish towel) until room temperature.  Stretch out dough in a 14” round pizza pan or stone greased with extra virgin olive oil. Dough should be stretched about an entire inch over the edge of the pan / stone. The trick here is to leave yourself plenty of time to stretch the dough and let it relax, then go back and stretch it out again. 

Pre-heat oven to 425 degrees.

In a bowl, mix together ricotta cheese, goat cheese, salt & pepper to taste, and fresh basil. Arrange a ring around the pizza shell of this mixture (about two inches from the outer edge). This can be piped in using a pastry bag, or arranged using a spoon. Next, fold the outer lip of the dough over the ricotta mixture to form your stuffed crust.

Brush the interior of pizza crust with extra virgin olive oil, then add garlic, fresh mozzarella, sautéed mushrooms and Prosciutto di Parma.

Place in a 425 degree oven for 17-20 minutes or until desired crispiness for your tastes.

Remove from oven and top center with arugula and drizzle with fig glaze.


Focaccia is a flat, seasoned bread and another nice way to add a special touch to an everyday meal without a great deal of time and fuss. Like stuffed pizza, the sky really is the limit when seasoning your focaccia.  Add the flavors you and your family like.

Here is a palate pleasing recipe for a simple olive and rosemary focaccia, that can be served instead of bread to compliment any meal or as an appetizer.

Ingredients for a 13.5 x 17.5 pan:

2 - 1 lbs. packages Perreca’s Pizza & Bread Dough

2 Tbs. extra virgin olive oil 

3-4 sprigs rosemary

freshly ground pepper to taste

3 Tbs. olive paste

2 Tbs grated parmesan (if desired)


Thaw dough if frozen and let set in an oiled bowl (covered with a dish towel) until room temperature.  Stretch out dough in a rectangular shallow pan greased with extra virgin olive oil. Dough should be stretched to evenly cover a shallow pan.

Pre-heat oven 475 degrees.

Brush dough with extra virgin olive oil and olive paste, top with fresh rosemary, freshly grated black pepper to taste, and grated parmesan (if desired). Push all ingredients down into the dough with your hands. Then allow dough to rise again for about 20 minutes.

Place in a 475 degree oven for approximately 20 minutes.


These are just a couple of items you can quickly and easily make to add a little bit of a special touch to your pre-holiday meals without a lot of fuss.


Joel Landas

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