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The Easiest way to prepare Stuffed edges Pizza in 30 minutes - recipe 2022

 Stuffed edges pizza in 30 minutes - recipe 2022

Pizza stuffed with delicious and rich sides is now in your hands on its origins. Watch the video from Basmati and learn how to prepare it with dough and sauce for a delicious meal.

Ingredients - Pizza stuffed edges

For the dough:
  • 500g (3½ cup) bread flour
  • ½ tablespoon salt
  • ½ teaspoon sugar
  • 2 tablespoons olive oil
  • 2 teaspoons (1 sachet) dry yeast
  • 250ml (1 cup) lukewarm water
For the sauce:
  • 500g grated tomatoes
  • 2 ½ tablespoons olive oil
  • 2 tsp tomato paste
  • 1 garlic clove, mashed
  • 6 fresh basil leaves or 1 teaspoon dry basil
  • ⅓ teaspoon dry wild thyme
  • ⅓ teaspoon white pepper
  • ⅓ teaspoon salt
To cover:

  • 220g (2 cups) shredded mozzarella cheese
  • 50g mozzarella cheese, cut into sticks
  • 8 tablespoons green pepper, cut into small squares
  • 8 tablespoons red pepper, cut into small squares
  • 2 tomatoes, seeded and cut into squares
  • 8 tablespoons black olives, sliced
  • 12 mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon wild thyme

Preparation method - pizza with stuffed edges

For the dough:

  1. Sift the flour and salt into a large bowl, mix and make a hole in the center.
  2. In a small jug, mix water, yeast, sugar and olive oil and leave the mixture for 10 minutes until foam appears on the surface, then pour the mixture into the hole.
  3. Using a fork, we begin to gradually bring the flour from the sides to the liquid and mix them together in a swirl, we continue mixing in this way until the mixture is completely combined.
  4. Dust our hands with some flour and form the dough into a ball. Transfer it to the workbench surface and knead it until it becomes soft and pliable (this means that if we press our finger on the dough, it should return to its previous shape), then brush it with a little olive oil.
  5. Put the dough in a large bowl, cover the dough with a damp cloth and put it in a warm place for about 1 hour, until the dough doubles in size.
  6. Put the dough on the work surface and knead it again to release the air.
  7. The dough is now ready to use, or we can wrap it in cling film and keep it in the fridge for up to 3 days, or we can freeze it.
For the sauce:

  1. Put the basil leaves on top of each other and tie them together with a thread.
  2. Heat the olive oil in a saucepan and stir in the garlic.
  3. Add tomato paste, wild thyme, pepper and stir.
  4. Add the tomatoes and salt with stirring, then add the basil leaves and let the sauce boil over a low heat for 1 hour, stirring occasionally.
  5. Remove the basil leaves and mix the sauce with an electric mixer until we get a smooth mixture.
To prepare the pizza:

  1. Grease an oven tray with a tablespoon of olive oil.
  2. Sprinkle a little flour on the work surface and extend the dough in a circular motion until it becomes 3-4 inches thick and 2 cm larger than the oven tray we will use. Transfer it to an oven tray, then extend it to all the edges of the tray and cut off the excess edges.
  3. We distribute 11 mozzarella fingers in a circular motion on the edges of the tray and fold the edges of the dough inward so that it covers the mozzarella fingers, then press the edges well.
  4.  Brush the surface of the dough, except for the edges, with two tablespoons of the sauce, and sprinkle with a quarter of the cheese.
  5. We distribute on the surface of the pizza a quarter of the amount of tomatoes, green and red peppers, olives and mushrooms.
  6. Sprinkle thyme brio ½ tablespoon of olive oil on top of the pizza, then cover with cling film and let it rest for ½ hour in the fridge.
  7. Repeat the same process with the rest of the dough and the covering ingredients to make 4 pizzas.
  8. Remove the cling film and place the pizza in the oven preheated to 180°C for 12 minutes.