Pizza with stuffed crust of pesto and ricotta

Name: Pizza with stuffed crust of pesto and ricotta
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 6
Ingredients: Type 0 flour (W 280) 8 cups; Water 3 cups; Fine salt 4 ¼ tsp; Brewer's yeast ½ tsp; Ricotta di bufala cheese 1.6 cups; Genoese pesto (Basil sauce) ½ cup; Tomato purée ¾ cup; Smoked provola cheese 14 oz; Datterino tomatoes (red and yellow) 7.1 oz; Extra virgin olive oil 3 ½ tbsp; Taralli (Round breadsticks) Neapolitan 7.1 oz; Black pepper to taste; Basil to taste

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Vegetarian

Difficulty: Average
Prep time: 30 min
Cook time: 7 min
Makes: 6 pieces
Cost: Low
Note + rising time (about 9 h)

PRESENTATION

Recipe by
Davide Civitiello

Pesto pizza with a ricotta stuffed crust is, honestly, a tasty twist from the heart of Campania. Really, it brings a unique Neapolitan flair to your table. Imagine biting into a soft, chewy crust only to discover a creamy blend of basil pesto and fresh ricotta hiding inside. And look, this homemade stuffed crust pizza stands out from the usual pies. Neapolitans love a twist, for real, and this one is a real treat, especially with smoky provola cheese and sweet datterini tomatoes thrown in.

Just when you think it is all about gooey cheese, you stumble upon crunchy bits of Neapolitan taralli sprinkled on top. It's a bit like pizza alla Nerano with its own stuffed crust magic, but the flavor combo is seriously good. Each slice feels special—perfect for big family dinners or just chilling with friends. This pizza is all about sharing good times, as pizza should be!

With the pesto and ricotta pizza concept, you get layers of moist, herby filling wrapped in a golden crust that's really hard to resist. The real trick, and I mean it, lies in the stuffed rim, making every bite a little adventure. Some even start from the edge—gotta get to that creamy center first. On top, the cheese bubbles alongside those crispy taralli bits, giving each mouthful a mix of smooth and crunchy textures.

This kind of stuffed crust pizza recipe is gaining fans outside Italy too. It's a fantastic way to make your easy homemade pizza feel a bit over-the-top, which is great. Whether it's a weekend treat or you're trying out new toppings, the Campania-style cheese-stuffed crust brings people together, no question. Each time you make it, you can experiment with different local cheeses or switch up the pesto for a fresh twist, but that tangy, creamy edge is always, and I mean always, a winner.

INGREDIENTS

for the dough (for 6 pizzas): Type 0 flour 8 cups (1 kg) - (W 280); Water 3 cups (700 g); Fine salt 4 ¼ tsp (25 g); Brewer's yeast ½ tsp (3 g)

for the crust: Ricotta di bufala cheese 1.6 cups (400 g); Genoese pesto (Basil sauce) ½ cup (100 g)

for the filling: Tomato purée ¾ cup (200 g); Smoked provola cheese 14 oz (400 g); Datterino tomatoes 7.1 oz (200 g) - (red and yellow); Extra virgin olive oil 3 ½ tbsp (50 g); Taralli (Round breadsticks) 7.1 oz (200 g) - Neapolitan; Black pepper to taste; Basil to taste

Preparation

How to prepare Pizza with stuffed crust of pesto and ricotta

To prepare the pizza with pesto and ricotta stuffed crust, combine the flour and dry yeast in a bowl 1. Gradually pour in room temperature water while stirring with a spoon 2, until the flour has absorbed all the liquid 3.

Add the salt and continue to mix to incorporate it 4. Transfer the dough to a lightly floured work surface 5, then knead vigorously by hand for about 20 minutes 6.

Form a dough ball, cover it with the bowl 7, and let it rest for at least 5 minutes on the work surface 8. After this time, cut out 6 dough balls of approximately 9.88 oz each 9.

Shape the dough into balls: slightly flatten the dough ball 10, fold the dough towards the center 11, and round it. Place the dough balls on a tray lined with parchment paper 12 and let them rise for about an hour at room temperature, covered with plastic wrap. Then transfer the tray to the refrigerator overnight (about 8-10 hours).

Prepare the crust filling: in a bowl, combine the buffalo ricotta and basil pesto 13, stir to blend 14. Cut the provola cheese into cubes 15.

After the rising time, take the dough balls and leave them at room temperature for 30 minutes. Then work on them one at a time on the floured work surface 16. Stretch the dough ball with your hands to create a disc about 12 inches in diameter, making sure the center is thicker than the edge. Spread the pesto ricotta cream around the edge 17. Fold the outer edges inward 18 to cover the filling and form the crust along the entire circumference.

Spread the tomato sauce in the center 19, the provola cubes 20, and the yellow and red cherry tomatoes 21.

Season with a drizzle of oil and pepper to taste. Place the pizza stone in the oven and preheat it to the highest temperature in static mode (482°F-572°F). Bake the pizza 22 and cook for about 6-7 minutes. Remove from the oven and top with crumbled Neapolitan taralli and fresh basil leaves. The pizza with pesto and ricotta stuffed crust is ready to be served 34.

Storage

We recommend enjoying the pizza with pesto and ricotta stuffed crust right away.

The pizza dough, once risen, can also be frozen, preferably already divided into portions, and stored in a freezer bag. Later, simply let your portion thaw at room temperature and continue with the recipe.