Braided Three Cheese Pepperoni Stuffed Pizza Recipe

I absolutely adore this pizza braid recipe because it satisfies my craving for a cheesy, pepperoni-filled delight while hitting all the nostalgia buttons of making pizza with friends. Plus, the fun of braiding the dough gives it that extra Instagrammable touch, making it a hit at any gathering!

I adore crafting this Braided Three Cheese Pepperoni Stuffed Pizza, as it brings together the most entrancing medley of flavors and textures. I start with a 1-pound pizza dough base and slather it with 1/2 cup marinara sauce.

Next is the cheese, which I like to think of as trifecta—not only because I use three kinds of cheese, but because the combination of mozzarella, cheddar, and Parmesan gives this pizza a 1, 2, 3 punch of flavor. The pepperoni is also key; I use a full 1/2 cup of the deliciously spiced stuff.

Ingredients

Pizza Dough:
Yields carbohydrates, making up the fundamental base of the pizza; adaptable and chewy.

Marinara Sauce:
Lycopene abundant; imparts zesty and umami taste.

Mozzarella Cheese:
Provides protein; liquefies effortlessly, forming a smooth and creamy consistency.

Cheddar Cheese:
Adds clarity; plentiful in calcium and protein.

Parmesan Cheese:
Provides a briny zing; deepens the umami taste of the pizza.

Pepperoni:
Delivers protein; contributes fiery, savory, umami flavor and a crunch.

Italian Seasoning:
A mixture of herbs; it imbues with a fragrant cocktail of earthy notes.

Basil Leaves:
Fresh and fragrant; an optional garnish that provides an herbal finish.

Ingredient Quantities

• 1 pound pizza dough
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup sliced pepperoni
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon fresh basil leaves, chopped (optional)
• 1 tablespoon all-purpose flour (for dusting)

Instructions

1. Set your oven to 400°F (200°C) to preheat. A large baking sheet should be dusted lightly with flour to ensure that whatever you’re baking does not stick.

2. On a floured surface, shape the pizza dough into a large rectangle. The size of the rectangle should be approximately 12×18 inches.

3. Evenly spread the marinara sauce over the central third of the dough. The sauce should cover about one-third of the dough, leaving a 1-inch margin at both the top and bottom of the dough.

4. Evenly sprinkle the marinara sauce with mozzarella, cheddar, and Parmesan cheeses.

5. Position the pepperoni pieces atop the layer of cheese.

6. Evenly sprinkle the Italian seasoning and garlic powder over the pepperoni.

7. With a sharp knife or pizza cutter, make cuts on the dough edges, about 1 inch apart, along both sides of the filling. Make the cuts at a sharp angle; these will be the “V” cuts that give the final product its distinctive appearance.

8. From one end, fold the strips over the filling, alternating sides to create a braided pattern. Tuck the ends underneath to seal.

9. With a pastry brush, coat the olive oil over the top of the braided dough.

10. Move to the ready baking sheet and bake for 20-25 minutes or until the dough is cooked through and golden brown. Take off the heat, allow to cool a bit, and if you want, garnish with fresh basil before slicing and serving.

Equipment Needed

1. Oven
2. Large baking sheet
3. Pastry brush
4. Sharp knife or pizza cutter
5. Measuring cups and spoons
6. Rolling pin
7. Surface for rolling dough (e.g., countertop or cutting board)

FAQ

• Can I use store-bought pizza dough for this recipe?Store-bought pizza dough is perfectly suitable for this recipe. Just make sure it’s fresh and at room temperature before you begin the project.
• Is it possible to make this recipe vegetarian?Of course, you can omit the pepperoni, or substitute it with vegetarian pepperoni, or with other toppings, like sautéed mushrooms or spinach.
• Can I prepare the pizza in advance?The pizza can be prepared all the way to the pre-baking step, then refrigerated for several hours. The dough can be taken from the fridge up to 30 minutes before baking to allow it to come to room temperature.
• What can I use instead of marinara sauce?Any sauce made from tomatoes can be used for the pizza, or even pesto if a different flavor profile is desired.
• How do I prevent the cheese from oozing out during baking?Ensure that the edges of the dough are sealed well after the braiding is done, and attempt to avoid using so much cheese and so many toppings that the pizza becomes overstuffed.
• How long should I bake the braided pizza?Cook it for about 20-25 minutes at 400°F (200°C), watching closely as the crust turns golden and puffs up, to ensure it’s cooked all the way through.
• Can I freeze the leftovers?Certainly! The leftovers can be frozen. After they have cooled completely, wrap them in plastic or foil. Then, place in the freezer.

Substitutions and Variations

To make the pizza dough: If you have dietary restrictions, use whole wheat pizza dough or a gluten-free pizza dough, for which your recipe will apply.
For the marinara sauce: Use pesto sauce or Alfredo sauce to create a different flavor profile.
For the mozzarella cheese: Attempt using provolone or Monterey Jack instead for a similar melt and flavor.
To make the dish lighter, use turkey pepperoni instead of traditional pepperoni. For a plant-based rendition, substitute turkey pepperoni for vegetarian pepperoni.
Try using melted butter or a garlic-infused oil for extra flavor in place of the olive oil.

Pro Tips

1. Preheat Appropriately Ensure your oven is fully preheated before placing the braided pizza inside. A consistent temperature is crucial for even cooking and a perfectly golden brown crust.

2. Manage Dough Elasticity Allow the pizza dough to come to room temperature before you start shaping it. This makes it more pliable and easier to stretch into the desired shape without it springing back.

3. Cheese Melt For an extra gooey texture, consider adding a layer of cheese both beneath and on top of the pepperoni layer. This ensures that the cheese melts uniformly and blends well with the other ingredients.

4. Seal the Braids When you braid the dough, press down gently on each strip as you overlap it with the next. This helps the braid hold its shape and keeps the filling securely inside.

5. Flavor Infusion For enhanced flavor, infuse the olive oil with minced garlic or brush the braided dough with garlic butter before baking. This adds an aromatic touch and complements the Italian seasoning beautifully.