Stuffed Ring Pizza with Sucuk and Peppers Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, preheat the baking sheet in the oven while it heats up, then slide the parchment with the pizza onto the hot sheet. This gives the bottom a head start and helps it brown evenly. If you prefer a softer crust, bake on a cold sheet instead.

To make the cheese pull even more dramatic, use a combination of kasar and mozzarella — mozzarella has a higher moisture content and stretches more. Shred the cheese yourself rather than using pre-shredded, which often contains anti-caking agents that can affect melting.

Variations

• Vegetarian Version: Omit the sucuk and add extra roasted vegetables like zucchini, mushrooms, or artichokes. Use a mix of mozzarella and feta for a tangy, creamy filling.
• Spicy Pepperoni: Replace sucuk with sliced pepperoni and add a sprinkle of red pepper flakes for extra heat. Use provolone or a spicy cheese blend.
• Margherita Ring: Use fresh mozzarella, sliced tomatoes, and basil leaves. Skip the sucuk and peppers for a classic, fresh flavor. Drizzle with olive oil before serving.
• Breakfast Ring: Fill the ring with scrambled eggs, cooked bacon, and cheddar cheese. Bake as directed, then serve for brunch with a side of fruit.

Storage and make-ahead

Fridge

Store leftovers 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.

Freezer

Freeze the baked, cooled pizza ring wrapped tightly in foil or plastic wrap for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat frozen or refrigerated pizza in a 350°F oven for 8-10 minutes, or until hot and crispy. Avoid microwave to maintain texture.

Leftover stuffed ring pizza can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat slices in a 350°F (175°C) oven for 5-7 minutes, or until the cheese is bubbly and the crust is crisp again. Avoid microwaving, as it can make the crust chewy and soggy.

The dough can be made ahead and refrigerated after the first rise. Punch it down, cover tightly, and keep in the refrigerator for up to 24 hours.

Let it come to room temperature for 30 minutes before shaping. The assembled pizza can also be prepared a few hours ahead and kept in the refrigerator, then baked just before serving.

Serving ideas

Serve the stuffed ring pizza hot, straight from the oven, as the centerpiece of a casual dinner or party spread.

It pairs wonderfully with a crisp green salad, roasted vegetables, or a simple tomato soup for dipping the crust. Cut into slices for easy serving, or let guests pull off pieces with their hands for a fun, interactive meal.

For a complete meal, add a side of marinated olives, pickled peppers, or a bowl of hummus. The pizza is also delicious with a drizzle of hot honey or chili oil for extra heat.

If serving as an appetizer, cut the ring into smaller, bite-sized pieces and arrange on a platter with toothpicks for easy grabbing.

Frequently asked questions

Recipe card

Stuffed Ring Pizza with Sucuk and Peppers

Prep 25 minCook 22 minRest 45 minTotal 1 h 32 minServes 6

Ingredients

• 1 cup warm milk
• 5 g active dry yeast
• 50 ml olive oil
• 1 tsp salt
• 1 tsp sugar
• 4 cups all-purpose flour
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 cups kasar cheese, shredded
• 6 oz sucuk, sliced
• 1 cup roasted peppers, sliced

Instructions

1. In a large bowl, stir the warm milk, yeast, and sugar together and let sit for 5 minutes until foamy. Add the olive oil, salt, and 2 cups of flour, stirring until a shaggy dough forms. Gradually add the remaining flour, kneading until smooth and elastic, about 8 minutes. Cover and let rest in a warm spot for 45 minutes, or until doubled in volume.
2. Turn the dough out onto a sheet of parchment paper. Roll or stretch it into a large rectangle, about 1/4-inch thick. Place a 9-inch round plate in the center of the dough. Use a knife to cut around the plate, creating a large circle. Then cut an inner circle, leaving a 3-inch wide ring. Remove the inner disc and the outer scraps, leaving a dough ring on the parchment.
3. Spread the tomato paste evenly over the dough ring, then sprinkle with oregano. Scatter the shredded kasar cheese over the sauce, followed by the sucuk slices and roasted peppers. Press the toppings gently into the dough so they stay in place during baking.
4. Preheat the oven to 375°F (190°C). Slide the parchment paper with the pizza ring onto a baking sheet. Bake for 22 minutes, until the crust is golden brown and blistered, and the cheese is bubbling and melted. The sucuk should be caramelized at the edges.
5. Remove the pizza from the oven and let it rest for 5 minutes. This allows the cheese to set slightly and makes slicing easier. Use a sharp knife to cut the ring into slices, or let guests pull off pieces with their hands.
6. Serve the stuffed ring pizza immediately while hot. The crust should be crunchy on the outside and soft inside, with a long cheese pull when you lift a slice. Enjoy as a main dish or appetizer.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

50 g

Fat

24 g

Fiber

3 g

Sugar

5 g

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