Stuffed Crust Pizza Lava Ring with Garlic Herb Butter Tips, FAQ & printable recipe

Tips for success

For an extra-crisp bottom, bake the ring on a preheated pizza stone or a cast-iron skillet. The high heat of the stone helps the dough cook quickly and evenly, producing a crunchy base.

If you don’t have a stone, a heavy baking sheet works well—just make sure it’s preheated in the oven for at least 10 minutes before placing the ring on it.

To make the garlic herb butter extra flavorful, use fresh garlic and a mix of dried or fresh herbs like oregano, thyme, and basil. Melt the butter gently so the garlic doesn’t burn, and brush it on generously while the crust is still hot.

If you prefer a milder garlic flavor, use roasted garlic or reduce the amount. The butter also helps the crust stay soft and adds a rich finish.

Variations

• Pepperoni Stuffed Crust: Add a layer of pepperoni slices between the dough and the mozzarella sticks before wrapping. The pepperoni crisps up as the ring bakes, adding a salty, smoky flavor to each bite. Use turkey pepperoni for a lighter option.
• Spicy Jalapeño Ring: Mix chopped pickled jalapeños into the marinara sauce for a spicy kick. You can also add a few slices of fresh jalapeño on top of the dough before baking. Serve with a drizzle of ranch or blue cheese dressing for cooling contrast.
• Four Cheese Lava Ring: Swap half of the mozzarella sticks for sticks of provolone, fontina, or smoked gouda. The combination of cheeses melts into a more complex, savory filling. Brush the finished ring with garlic butter and sprinkle with grated Parmesan before serving.
• Veggie Lover's Ring: Add sautéed mushrooms, bell peppers, or spinach to the marinara sauce, or layer them under the cheese sticks. This adds color and texture without overpowering the dish. Use a dairy-free cheese alternative to make it vegan.

Storage and make-ahead

Fridge

Store leftover ring in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.

Freezer

Freeze the baked ring for up to 2 months. Wrap tightly in plastic wrap and foil. Reheat from frozen in a 350°F oven for 15-20 minutes.

Reheat

Reheat individual pieces in a toaster oven or under the broiler for 2-3 minutes, watching closely to avoid burning.

Leftover ring can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness. The marinara can be stored separately and reheated in the microwave or on the stovetop.

You can assemble the ring up to 4 hours ahead, cover it with plastic wrap, and refrigerate. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed. The marinara can be made ahead and stored in the refrigerator for up to 3 days.

Serving ideas

Serve the pizza lava ring as a main dish for dinner, alongside a simple green salad for a complete meal. The ring is meant to be pulled apart, so place it in the center of the table and let everyone grab a piece.

The marinara in the center is the perfect dipping sauce, but you can also offer extra marinara or a sprinkle of red pepper flakes for heat.

This ring also works well as an appetizer for parties or game-day spreads. Cut it into smaller wedges to make it easier for guests to handle.

The dramatic cheese pull makes it a conversation starter, and the garlic herb butter adds a savory finish that pairs well with a cold beer or a glass of red wine. Serve it warm, while the cheese is still stretchy.

Frequently asked questions

Recipe card

Stuffed Crust Pizza Lava Ring with Garlic Herb Butter

Prep 25 minCook 15 minTotal 40 minServes 6

Ingredients

• 500 g pizza dough
• 12 mozzarella sticks
• 1 cup marinara sauce
• 3 tbsp garlic herb butter, melted

Instructions

1. On a lightly floured surface, roll or stretch the pizza dough into a large rectangle, about 1/4-inch thick. Place a ramekin in the center and press it down gently to mark the circle. Cut the dough around the ramekin with a sharp knife, leaving a 1-inch border beyond the ramekin’s edge. Remove the ramekin and set the dough ring aside.
2. Place the mozzarella sticks end-to-end around the outer edge of the dough ring, pressing them gently into the dough. Fold the outer edge of the dough over each mozzarella stick and press to seal, completely enclosing the cheese. Repeat until all twelve sticks are wrapped in a continuous ring.
3. Place the ramekin back in the center of the dough ring. Pour the marinara sauce into the ramekin, filling it to about 1/2 inch from the top. The ring should sit snugly around the ramekin, holding it in place.
4. Preheat the oven to 475°F (245°C). Transfer the assembled ring on a parchment-lined baking sheet to the oven. Bake for 15 minutes, until the crust is deep golden brown and the cheese has melted and blistered in spots.
5. Remove the ring from the oven and immediately brush the hot crust with the melted garlic herb butter. Let it sit for 2 minutes before serving, so the butter soaks into the crust and the cheese sets slightly.
6. Serve the ring warm, with the marinara in the center for dipping. Pull the cheesy pieces apart from the ring, dunk them into the sauce, and enjoy while the cheese is still stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Sugar

6 g

Automatic estimate from the ingredient list, not laboratory-verified.