Turkish Crown Pizza Ring with Spiced Sucuk and Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use low-moisture mozzarella, which melts into long, stretchy strands. Fresh mozzarella can make the ring too wet and prevent the dough from crisping.

If you want extra spice, add a pinch of red pepper flakes to the tomato sauce. Toasting the sesame seeds before sprinkling enhances their nutty flavor.

When rolling the dough, keep it as even as possible so the crust bakes uniformly. Use a ruler or measuring tape to check the thickness.

If the dough shrinks back when rolling, let it rest for 5 minutes before continuing. For a shinier crust, brush the egg wash twice, letting the first layer dry for a minute.

Variations

• Spicy Pepperoni Crown: Replace sucuk with sliced pepperoni and add a sprinkle of red pepper flakes to the sauce. The pepperoni crisps up nicely and adds a classic pizza flavor.
• Vegetarian Crown: Omit the sucuk and add sautéed mushrooms, bell peppers, and olives. Use a generous layer of mozzarella and a dash of smoked paprika for depth.
• Cheesy Herb Crown: Mix 1/4 cup grated Parmesan into the dough and add fresh basil leaves over the sauce. Top with extra mozzarella and a drizzle of olive oil before baking.
• Chicken Alfredo Crown: Swap tomato sauce for Alfredo sauce, use cooked chicken breast, and add spinach. Top with a blend of mozzarella and provolone for a creamy twist.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze the baked crown for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving as it makes the crust tough.

Store leftover crown pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness.

Avoid microwaving, as it makes the crust chewy. The crown can also be frozen after baking; wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

The dough can be prepared up to 2 days ahead. After kneading, place it in a covered bowl in the refrigerator; let it come to room temperature for 30 minutes before rolling.

The assembled crown (without egg wash) can be refrigerated for up to 4 hours before baking. Add the egg wash just before baking for the best color.

Serving ideas

Serve the crown pizza warm, right after the 5-minute rest, so the cheese is still gooey and the crust is crisp. Place the crown on a large wooden board and let everyone pull apart their own slice. It pairs well with a simple green salad or a bowl of yogurt-based dip for the crust.

For a party, cut the crown into 8 slices and arrange on a platter with extra sesame seeds scattered over. The dramatic cheese pull makes it a fun interactive dish. You can also serve it as a main course with a side of roasted vegetables or a tomato and cucumber salad.

Frequently asked questions

Recipe card

Turkish Crown Pizza Ring with Spiced Sucuk and Mozzarella

Prep 30 minCook 25 minRest 1 hTotal 1 h 55 minServes 6

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast
• 1 tbsp granulated sugar
• 1 1/2 tsp kosher salt
• 1 1/4 cups warm water (110°F/43°C)
• 2 tbsp olive oil
• 1/2 cup tomato sauce
• 1 tsp dried oregano
• 8 oz sucuk sausage, sliced
• 2 cups shredded mozzarella cheese
• 1 cup sweet corn kernels
• 1 large egg yolk
• 2 tbsp toasted white sesame seeds

Instructions

1. In a small bowl, dissolve the yeast and sugar in warm water and let stand for 5 minutes until foamy. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil, then stir until a shaggy dough forms. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
2. Punch down the risen dough and roll it out on a large sheet of parchment paper into a 14-inch circle, about 1/4 inch thick. Place a small inverted bowl (about 5 inches in diameter) in the exact center of the dough. The bowl will create a ring shape.
3. Spread the tomato sauce evenly over the dough ring, leaving the area around the bowl bare. Sprinkle with dried oregano. Arrange the sucuk slices over the sauce, then scatter the shredded mozzarella and sweet corn over the top. Keep the toppings within the ring, not on the outer edge.
4. Carefully remove the center bowl. Using a pizza cutter, make 8 even cuts from the outer edge to the center, creating 8 triangles. Gently lift each triangle and fold it over the filling, overlapping the points to form a crown. The filling will be partially exposed.
5. In a small bowl, beat the egg yolk with 1 tablespoon of water. Brush the egg wash over the exposed dough points. Sprinkle the toasted sesame seeds generously over the dough.
6. Preheat the oven to 400°F (200°C). Slide the parchment paper with the crown pizza onto a baking sheet. Bake for 20–25 minutes, or until the dough is golden brown and the cheese is bubbling. The internal temperature of the dough should reach 200°F (93°C) if checked with an instant-read thermometer.
7. Remove the crown pizza from the oven and let it rest on the baking sheet for 5 minutes. This allows the cheese to set slightly. Use a pizza cutter to slice between the folded points, then lift out each triangle with a spatula.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

520

Protein

22 g

Carbohydrates

48 g

Fat

26 g

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