Stuffed Ring Pizza with Sucuk and Peppers

This stuffed ring pizza turns a classic pizza into a shareable, pull-apart centerpiece. A ring of golden, blistered dough is loaded with tomato sauce, melted kasar cheese, spicy sucuk, and sweet roasted peppers.

Each slice offers a crispy outer crust and a gooey, savory center that stretches with every bite. Perfect for game day, family dinners, or any gathering where pizza is the star.

Pizza is always a crowd-pleaser, but this stuffed ring version takes it to the next level. Instead of a traditional round pie, the dough is shaped into a ring and generously filled with bold toppings, then baked until the crust puffs into golden ridges and the cheese melts into bubbling lava.

The result is a stunning, interactive dish that pulls apart beautifully and tastes even better than it looks. Whether served as a main course or a party appetizer, this pizza is sure to become a favorite.

Ingredients

Why this recipe works

The ring shape maximizes the crust-to-topping ratio, giving every bite a satisfying crunch from the outer edge and a chewy, tender interior. Forming the dough as a ring also creates a natural well for the toppings, so they stay put during baking and meld together into a cohesive, flavorful layer.

Baking at a high temperature on a preheated sheet mimics the effect of a pizza stone, helping the crust crisp up quickly while the cheese melts and the sucuk caramelizes. The result is a pizza that is golden, blistered, and irresistibly crunchy on the outside, yet soft and pillowy inside.

Notes and substitutions

Kasar cheese is a Turkish white cheese with excellent melting properties, but mozzarella or provolone work just as well for a stretchy, gooey texture.

Sucuk is a spicy, garlicky Turkish sausage that adds a distinct savory kick; if unavailable, use a spicy chorizo or pepperoni. Roasted peppers bring a touch of sweetness that balances the heat.

For the dough, use whole milk for a richer flavor and softer crumb. Active dry yeast needs warm liquid to activate, so ensure the milk is around 110°F (43°C) — too hot will kill the yeast, too cold will slow it down.

Knead until the dough is smooth and elastic, and let it rise in a warm, draft-free spot for the best texture.

• kasar cheese: mozzarella or provolone for a similar melt
• sucuk: spicy chorizo or pepperoni for a different flavor
• roasted peppers: fresh bell peppers, sautéed until tender
• all-purpose flour: bread flour for a chewier crust

Equipment

• Large mixing bowl
• Parchment paper
• Round plate (9-inch)
• Baking sheet
• Rolling pin
• Chef's knife