Stuffed Pizza

Name: Stuffed Pizza
Yield: Serves 8
Cuisine: Italian
Ingredients: 4 ounces, hot Italian sausage, casings removed; 4 ounces thinly sliced, pepperoni, quartered; 4 ounces, thinly sliced Black Forest deli ham, cut into ½-inch pieces; 4 ounces, salami, cut into ¼-inch cubes; 3/4 teaspoon, dried oregano, divided; 2 (1-pound) balls, pizza dough, room temperature; 1 pound, whole-milk mozzarella cheese, shredded (4 cups); 2 tablespoons, unsalted butter, cut into 2 pieces; 1 , garlic clove, minced; 1 (14.5-ounce) can, whole peeled tomatoes, drained; 1 1/2 teaspoons, extra-virgin olive oil; 1 , small garlic clove, minced; 1/2 teaspoon, red wine vinegar; 1/2 teaspoon, table salt; 1/2 teaspoon, dried oregano

10 comments

Appears in Cook's Country August/September 2020

The key to creating this remarkable centerpiece: patience.

SERVES8

TIME1¾ hours, plus 45 minutes cooling

WHY THIS RECIPE WORKS

We wanted to re-create the impressive stuffed pizza served at Michelangelo's Pizzeria and Italian Restaurant in Sarasota, Florida (read about our visit to Michelangelo's here). For an at-home take, we started with store-bought dough to simp...

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