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pepperoni stuffed crust


A crowd favourite ... and with a stuffed crust if you are feeling creative.

Some tips before you get started: 

  • Watch our dough prep video here 

  • Flour your dough generously

  • Before topping, place your stretched dough onto a floured piece of baking paper that way you can easily slide it onto a baking tray or pizza stone

  • No one likes a soggy pizza - less is more when it comes to toppings!


  • 1 x Sugo Tu pizza dough disc

  • 90g Sugo sauce or good quality passata

  • 100g shredded mozzarella

  • 12- 14 salami slices (thin), plus another 10 slices cut in half to stuff the crust

  • Red onion (optional)


Pre-heat the oven to 250 deg Celsius. Thaw dough according to pack instructions.

Stretch the dough to about 11" and place on a piece of floured baking paper.

Place the half slices of salami along the very edge of the pizza, then place some cheese over the top very sparingly. Fold over the edge sealing in the salami and cheese. 

Spread your sauce over the base, then the cheese and pepperoni. Sprinkle with sliced onion.

Bake for 5-8 minutes or until the crust is blistery and golden brown. 

Share your masterpiece on social media!


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