Puffed Crust Pizza

Last night, I decided to attempt to make a stuffed crust pizza. I figured it'd be relatively easy to outdo Pizza Hut's version and for much cheaper (the last time I ordered one it was $40 and arrived late and cold!). I posted it on my twitter feed and to my delight, Daiya ended up featuring it on their Facebook Page. It turned out so nice, that I figured I'd give it another shot and try to make it less "puffed" and more "stuffed". It still ended up more on the puffy side, but with a bit more tweaking I think I can perfect the technique... All in all, it turned out better than Pizza Hut's version. Onto the ingredients!

For my dough, I used the recipe from this book. Here's the recipe, but seriously if you have a bread machine at home, you should buy it and if you don't have a bread machine, you should get one of those too...

1 1/3 cups water
1/4 Cup extra virgin olive oil
3 1/2 Cups all purpose flour
1 Tbsp sugar
1 1/2 Tsp salt
2 Tsp active dry yeast

Add the ingredients in this orders and set your bread machine to the dough setting. 

 

After it was done (it took about an hour and a half), I rolled it out over a lightly floured counter and preheated my oven to 450F. In the meantime I added all my toppings. On tonight's version, I used olives, pineapples, fresh basil, Yves breakfast sausage, sun dried tomatoes, President's Choice brand fire roasted tomato sauce and about a third of a bag of Daiya Cheddar Style Shreds (I would have used more, but that's all I had left after last night's pie...). I also brushed the folded over puffed crust with some of the oil from the sun dried tomatoes before I stuck it in the oven for 15 minutes. 

 

Here are some pictures of my pizza:

Dough ingredients in the bread machine!

The toppings

Raw pizza dough

Tomato sauce, sun dried tomatoes and fresh basil go on first.

Daiya cheese and olives for the stuffing in the crust

Crust is folded over the olives and the rest of the toppings are added

Cooked Pie!

Puffed Crust Pizza

Sliced pie!