Sheet pan white pizza with smoked mozzarella-stuffed crust, leeks, and mushrooms from Let's Stay In: More than 120 Recipes to Nourish the People You Love (page 99) by Ashley Rodriguez

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Notes about this recipe

  • Jviney on January 30, 2021

    This pizza was easy to execute and I was excited about the stuffed crust... but the flavors didn't sing for me, surprisingly. Next time I would aggressively stuff the crust with cheese as the process worked really well, but would maybe add some additional spices, salt, something for extra flavor... I used goat cheese instead of ricotta, as we prefer it.

  • Rutabaga on April 22, 2020

    This is a delicious pizza topping, and stuffing the crust is a fun idea. Be sure to add plenty of cheese; the first time I did this, it wasn't quite enough, so didn't ooze out of the crust the way you'd expect with a stuffed-crust pizza. I've done this with both smoked Beecher's cheese (an excellent choice) and sharp white cheddar, as I don't often have smoked mozzarella on hand. I also used chèvre instead of ricotta, as my family prefers it.

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