Stuffed Ring Pizza with Golden Crust

This stuffed ring pizza is a showstopper: a golden, blistered crust wrapped around savory sucuk and gooey mozzarella, baked until the cheese pulls in long, glossy strings.

It's perfect for game day, family dinners, or any time you want to turn pizza night into an event. The ring shape means every bite has a perfect ratio of crispy dough to melty filling, and it slices beautifully for sharing.

Ring pizzas are a fun twist on the classic pie, and this version is stuffed with spicy sucuk, a Turkish sausage that brings a rich, savory depth.

The dough is enriched with milk and olive oil, making it pillowy and tender, while the high-heat bake creates a crackly crust that's irresistible. The best part? The center is left open, so you can fill it with a side of warm marinara or a simple salad, making it a complete meal in one pan.

Ingredients

Why this recipe works

The ring shape isn't just for looks—it ensures the crust bakes evenly and becomes extra crispy because it's exposed to the heat on all sides.

The open center allows hot air to circulate, so the dough doesn't become soggy from the filling. This method also creates a natural well for dipping sauces, making every slice a perfect vessel for extra flavor.

Using sucuk adds a unique, slightly spicy flavor that pairs beautifully with the milky mozzarella. The egg wash on the crust gives it a glossy, golden finish and a satisfying crunch. The dough, enriched with milk and olive oil, stays soft and tender inside while the outside bakes into a crisp shell—exactly what you want in a stuffed bread.

Notes and substitutions

Sucuk is a dry-cured sausage that's widely available at Middle Eastern or Turkish grocers, and increasingly in larger supermarkets. It's already cooked, so it only needs to be heated through. If you can't find it, use a spicy pepperoni or cooked Italian sausage. The key is to choose a sausage with a strong flavor that can stand up to the cheese.

For the best texture, use a good-quality mozzarella that melts well—low-moisture mozzarella is ideal because it doesn't release too much water. Shred it yourself from a block for superior melting.

If you prefer a milder flavor, you can swap the sucuk for sliced salami or even cooked chicken. The dough can be made in a stand mixer with a dough hook if you prefer.

• sucuk sausage: pepperoni or cooked Italian sausage
• all-purpose flour: bread flour for a chewier crust
• mozzarella: provolone or a pizza cheese blend
• milk: water or a plant-based milk (if dairy-free, use dairy-free cheese)

Equipment

• large mixing bowl
• parchment paper
• rolling pin
• round plate (about 8 inches)
• baking sheet
• pastry brush
• knife
• spatula