Stuffed Crust Pizza

Cowboy Kent Rollins Stuffed Crust Pizza

Stuffed Crust Pizza is a recipe that looks like you spent all day cooking, but really only takes a few minutes to make. Pizza is always a great recipe to cook in a Dutch oven, as well. Below are some tips and tricks that will make this the best pizza you have ever tasted.

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Stuffed Crust

Stuffed Crust pizza refers to pizza that has mozzarella cheese stuffed inside the edge of the pizza crust. When the crust bakes, the cheese melts and it creates an extra dimension of flavor for the pizza.



Mix up the dry ingredients in the crust well, and then stir in the water and butter. Knead the dough for a few minutes until it’s moist and elastic. Sprinkle flour over a flat surface and roll the dough out into a circle about two inches wider than your pizza pan.

Tip: Use room-temperature string cheese so you can bend it into a curved shape for a round pizza.

Place the string cheese sticks about an inch inside the outer edge of the dough. Fold the dough over the cheese and pinch the dough closed. You should have a nice wide circle inside the stuffed crust to put sauces and toppings.

Tip: If you use a square cookie sheet, you can keep the cheese cold because you won’t need to bend it.

Choose Your Pizza Sauce

I recommend using the simple, 5 ingredient marinara sauce we use in our Meatball Sub recipe. Today, I used Red Chile sauce from the Fresh Chile Co. – the beauty of pizza is that you can use whatever you like. You can use Cowboy Chutney, ranch dressing, BBQ Sauce – whatever you want to taste.

Tip: Sprinkle cornmeal on the bottom of the pan to help keep the dough from sticking to the bottom and burning.

Add Your Favorite Pizza Toppings

I use a combination of mozzarella and cheddar cheeses with pepperoni. Some other favorites are Italian sausage, bacon, peppers, and onions. If you use jalapenos, you can call it a Cowboy Stuffed Crust Pizza.

Once you’ve added all of your toppings, bake until the crust is golden brown and the cheese is bubbly. Check out the video for instructions on how to use hot coals to cook the pizza in a Dutch oven outside.

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More Recipes From Cowboy Kent Rollins


Stuffed Crust Pizza/ 5 Min. Pizza Crust - Cowboy Kent Rollins

Prep Time 10 minutes
Total Time 25 minutes
Servings 1 12-inch pizza


  • Cornmeal for sprinkling
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ tablespoon Italian seasoning
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 1 stick butter melted
  • ½ cup water
  • 7 - 8 Mozzarella cheese sticks
  • ½ cup Fresh Chile Co. Red Chili Sauce or ay marinara sauce
  • 1 - 2 cups shredded mozzarella cheese
  • 1 - 2 cups shredded cheddar cheese
  • Toppings of your choice
  • Coarse ground black pepper


  • Preheat the oven to 400 degrees F. Sprinkle cornmeal on the bottom of a 12-inch Dutch oven, cast iron skillet or pizza stone to lightly coat.
  • In a medium bowl, combine the flour, sugar, salt, baking powder, Italian seasoning, onion powder and garlic powder. Pour in the butter and water. Stir until combined and forms a soft dough. Add more water/flour to achieve the desired consistency. The dough should be moist, not sticky- and elastic.
  • Turn the dough out onto a floured surface and roll out to a 14- inch circle. Place the cheese sticks in a circle around the outer edge of the crust. Fold the crust over the sticks and crimp well at the bottom.
  • Place the dough on the prepared Dutch oven, etc. Spoon the Red Chili Sauce or marinara sauce, on the dough, to taste. Top with cheeses and any other desired toppings.
  • Bake at 400 degrees F. for 10 - 15 minutes, or until the crust is golden brown and the cheese is bubbly and melted throughout. Let cool slightly, slice and serve.


Fresh Red Chile available here:
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