Stuffed Crust Star Pizza

An irresistible blend of cheese is hiding inside the crust of this star-shaped pizza that's almost too pretty to eat.


  • 12 ounces pizza dough
  • 4 ounces goat cheese
  • 4 ounces ricotta
  • 1 tablespoon whole milk
  • Zest of 1/2 lemon
  • 1/4 teaspoon fresh-cracked black pepper
  • 2 tablespoons salted butter
  • 1/2 tablespoon finely chopped parsley
  • 2 small cloves garlic, minced
  • 1/2 cup crushed San Marzano tomatoes
  • 2 ounces fresh mozzarella, cut into rounds
  • 4 thin slices prosciutto di Parma
  • 1 cup wild arugula
  • Drizzle of olive oil to finish


  1. Preheat oven to 500 degrees F.
  2. Lightly flour a clean surface, and roll dough into a thin circle, about 14 inches in diameter. Make the dough completely level. Using a paring knife or a pastry cutter, make eight one-inch incisions evenly spaced around the rim. Transfer dough to either a pizza stone, or any sort of round baking sheet.
  3. In a medium mixing bowl, add goat cheese, ricotta, milk, lemon zest and black pepper. Using an electric hand mixer, whip mixture on high for about one minute, until the mixture is fluffy and has increased in volume. (If you don't have a hand mixer, just whisk to combine.)
  4. Place about one tablespoon of the cheese mixture in between each incision around the dough. Take the two corners of the dough closest to each dollop, and fold them together to fully enclose the cheese mixture. Wet your fingers with a bit of warm water, then seal the corners of the dough together.
  5. To a small bowl, add butter, parsley and garlic. Microwave until melted, then stir to combine. Use a pastry brush to apply the garlic butter to the top of the crust. Spread out tomatoes in the middle of the pizza, then add the rounds of mozzarella. Bake on the top rack for 10 to 12 minutes, or until the crust is browned and the cheese is bubbly.
  6. Remove the pizza from the oven. Evenly disperse prosciutto over the pizza, then top with arugula. Drizzle with olive oil to finish, then slice and serve.