Parmesan Stuffed Crust Pizza

When I rolled out my pizza dough, I realized there was way more dough than I usually use for one pizza. So, I rolled it thin and decided to stuff the crust with heaping spoonfuls of shredded parmesan cheese.

Follow my recipe for whole wheat pizza dough. I added some dehydrated shallots to the dough this time, just to make it a little different. When the dough is done, roll it out, put shredded parmesan cheese all around the edge (about an inch in from the edge) and roll the crust over the cheese, tucking it in all around the edges. Brush with olive oil, and add toppings. I used caramelized onions, roasted red peppers (from a jar), artichoke hearts, roasted garlic, sun dried tomatoes, and feta cheese.

Bake at 425 for 10-15 minutes, depending on the thickness of your crust. Check after 7 minutes or so and lower the temp a little if it is getting too brown yet seems soggy in the middle. Enjoy.