Stuffed Crust Pizza

 My four boys love home made pizza but I notice that they often leave the crust.

I was blog surfing a few weeks ago and happened upon someone making a stuffed crust pizza.

Of course, I didn't bookmark it and I can't remember whose blog it was.  But it isn't a new concept.  Lots of pizza places sell stuffed crust pizza.  I just never thought to do that when I made pizza. Till now.

Start with pizza dough.

I like to make mine with whole grain organic spelt flour.

Now, if you've been reading my blog recently, you may remember that my food combining plan that I'm following does not combine protein and carbs.  I'm not as strict with this for my boys and who can deny them pizza!  Homemade pizza is definitely okay in my book.

And I snuck a slice.  It's okay to cheat here and there.  It's more about the everyday eating where I don't cheat.

As usual, I use what I happen to have at hand (read: whatever the boys haven't scarfed down.)

I usually have extra sharp cheddar cheese in my cheese drawer.  The boys prefer extra sharp. Such connoisseurs!  If I had string cheese, I might have used them, but they're all gone.

I sliced up the cheese and layed them around the edge and folded the dough over top and sealed it.

I baked the crust for 8 minutes on 400 degrees and then added the toppings.

This time I used Marinara sauce, shredded extra sharp cheddar, and some fresh mozzarella slices.

Use what you have.

Melted deliciousness.

Your children will love you.

Do it for your children.

Or your husband.

Or yourself.

And then there was one.

This baby had mine name written all over it.

I have no guilt.

None.

You have to act quickly in our house.

Or you get nothing. And then you cry.

I can't stand crying boys. It's just so sad.

Stuffed Crust Pizza
Pizza dough
Cheese
Sauce
More cheese

Roll out the dough on to an oiled cookie sheet.
Roll to extra dough to the edge.
Place cheese around the edge and roll the dough over the cheese.
Bake the dough for 8 minutes on 400 degrees (F)
Add toppings and bake an additional 10 minutes, or till browned.
Eat.

Ya don't need to be a chef,
The Lunch Lady