Stuffed pizza

This stuffed pizza or focaccia can be made really quickly and lends itself to different types of filling. We're suggesting a vegetarian version today, light and healthy, but you can use this recipe as a starting point from where you can let your imagination run riot. For a buffet with friends, for example, you can make various stuffed pizzas: with cooked vegetables, ham and cheese, salami, sweet peppers and aubergine, and so on. All you'll have to do is cut your pizzas into wedges and the buffet will be ready in no time!


  • Italian 00 flour 250 grams
  • durum wheat flour 150 grams
  • water 200 millilitres
  • oil 50 grams
  • milk 70 millilitres
  • salt 10 grams
  • sugar 5 grams
  • yeast 15 grams
  • parmesan 20 grams
170 minutes Total time
25 minutes Active time
Serves 6 persons
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This recipe is really quick to make at home if you have a mixer or a food processor, such as the Thermomix, which also functions as a mixer. Otherwise, you'll spend a fair bit of time mixing, but it will be worth it. Mix the two flours, then add the wet ingredients: water, oil and milk. Finally, add the yeast mixture, sugar and salt. Mix well, cover with a tea towel and let it rise for a couple of hours. Meanwhile prepare the filling: left-over cooked vegetables are fine. We used some green leafy veg, well drained. Take the risen dough, divide it in two, and roll out one half into a circle and add an even layer of the vegetables. Sprinkle with parmesan cheese. Cover with the second dough circle. Prick the centre so as to create a "chimney" for steam to escape. Brush the surface with a little milk, then bake at 200°C for 25 minutes.

You can make this pizza with your favourite vegetables: greens, swiss chard, or other leafy veg
There are many different types green leafy veg in Italy, one of which is called 'cicoria', a particularly tasty variety which is a bit like a mixture of kale and spinach, and particularly well suited to the mild Italian winter.

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