I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Stuffed and Braided Pizza
...in your mind.
Stuffed and Braided Pizza

Stuffed and Braided Pizza

This is the epitome of outstandingness! Serves 4-6

Ingredients

  • 1 can refrigerated thin pizza dough crust
  • 10 Spanish Chorizo slices
  • 6 Provalone slices
  • 1 packed cup, spinach
  • 10-12 slices Genoa Salami
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon garlic powder
  • 3/4 cup shredded mozzarella
  • 1 tablespoon olive oil
  • big pinch Kosher salt
  • 3-4 grinds fresh black pepper
  • 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE)

Directions

  1. Stretch out the pizza dough to rectangle, about 10" on short ends
  2. Get layering a single column in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella
  3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
  4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
  5. Heat through tomato sauce
  6. Slice and dip, devour!
Stuffed and Braided Pizza

Stuffed and Braided Pizza

This is the epitome of outstandingness! Serves 4-6

Ingredients

  • 1 can refrigerated thin pizza dough crust
  • 10 Spanish Chorizo slices
  • 6 Provalone slices
  • 1 packed cup, spinach
  • 10-12 slices Genoa Salami
  • 1/2 teaspoon dried Oregano
  • 1/2 teaspoon garlic powder
  • 3/4 cup shredded mozzarella
  • 1 tablespoon olive oil
  • big pinch Kosher salt
  • 3-4 grinds fresh black pepper
  • 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE)

Directions

  1. Stretch out the pizza dough to rectangle, about 10" on short ends
  2. Get layering a single column in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella
  3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
  4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
  5. Heat through tomato sauce
  6. Slice and dip, devour!