35 minutes
A delicious white pizza featuring a smoked mozzarella-stuffed crust, topped with leeks, mushrooms, and a blend of cheeses.
tablespoons
Pizza Dough, prepared
each
Smoked Mozzarella Cheese
0 oz
Garlic Clove, thinly sliced
each
cups
Fresh Whole-Milk Mozzarella Cheese, roughly torn
0 oz
Fresh Rosemary Leaves, roughly chopped, plus more whole leaves for serving
teaspoons
Large Leek, white part only, thinly sliced
cups
Cremini Mushrooms, thinly sliced
0 oz
Parmesan Cheese, finely grated, plus more for serving
cups
1. Preheat Oven and Prepare Dough
Preheat your oven to 475°F (240°C) and position the racks to ensure even baking. Drizzle 1½ tablespoons of olive oil onto your sheet pan and spread it evenly. Press the pizza dough out onto the sheet pan, allowing it to rest occasionally if it resists stretching.
2. Create Stuffed Crust
Cut the smoked mozzarella cheese into pieces and place them along the edge of the dough. Fold the dough over the cheese, pressing to seal it inside.
3. Assemble Toppings
Drizzle the remaining 1½ tablespoons of olive oil over the dough. Scatter the garlic slices, dollops of ricotta, pieces of fresh mozzarella, chopped rosemary, sliced leeks, and mushrooms across the surface. Sprinkle the Parmesan cheese evenly over the pizza.
4. Bake Pizza
Place the sheet pan on the top oven rack and bake for 15 minutes. If needed, move the pan to the middle rack and bake for an additional 10 to 15 minutes until the crust is golden and the cheese is bubbly and browned.
5. Serve
Let the pizza cool for a few minutes before slicing. Garnish with additional rosemary leaves and a sprinkle of Parmesan to serve.
A preheated sheet pan helps create a crisp bottom. Lightly coat with olive oil for flavor and a golden finish.
Choose a store-bought dough with a good hydration level for a chewy, crispy texture and easier handling after proofing.
Use well-drained fresh mozzarella and smoked mozzarella for depth and minimal excess moisture.
Use small mozzarella pieces for the stuffed crust and seal edges well to prevent leaking during baking.
Pre-cook both mushrooms and leeks with a touch of salt to enhance flavors and reduce moisture, avoiding a soggy pizza.
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