Beef Wellington Stuffed Crust Pizza
Stuffed crust pizza is serious business. Pizza is almost perfect as is, but humanity has somehow found a way to make it even better by stuffing ooey, gooey cheese into the crust. But we thought to ourselves, why stop there? We're taking stuffed crust to the next level with a pizza for all the true meat lovers out there! Picture a perfectly-baked beef wellington, complete with juicy mushrooms and expertly seared beef tenderloin, baked straight into a homemade pizza crust that, by the way, is also lined with prosciutto. It's a mouthful in every sense of the word, and it just might be the most delicious pizza you'll ever eat!
Prep Time: 1 hour
Cooking Time: 45 minutes
Difficulty Level: Advanced
For the pizza dough:
- 8 cups flour
- ⅔ cup semolina flour
- 1 tsp dry yeast
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1½ tsp salt
- 2¾ cups water
For the beef wellington-stuffed crust:
- 2 lbs white mushrooms
- 2 garlic cloves
- 2 beef tenderloins (about 4 lbs each)
- salt & pepper to taste
- 1 bunch of parsley, chopped
- 3 tbsp chopped rosemary
- 3 tbsp chopped thyme
- 4 oz sliced prosciutto
- 4 tbsp mustard
- 1 whisked egg yolk for the egg wash
For the pizza toppings:
- ⅓ cup tomato sauce
- 1½ cups shredded mozzarella
- cooked meatballs
- seared beef tenderloin strips
- cooked bacon strips
- 1 sprig of rosemary
1. For the homemade pizza dough, combine all of the dry ingredients in a large mixing bowl. Add the water to the dry ingredients and knead the dough, either by hand or with a hand mixer with a dough hook, until a smooth dough forms. Cover the dough and let it rise in a warm place for 1 hour.
2. Chop the mushrooms and sauté them in bit of olive oil in a large skillet, together with the garlic. Once the mushrooms are tender, remove the pan from the heat and set it aside for later.
3. Cut about 3 oz off one of the beef tenderloins, cut the section into smaller strips, sear the strips on all sides in some olive oil, and set them aside for the pizza toppings. Cut each of the remaining beef tenderloins in half, for a total of 4 pieces. Sear the meat on all sides in some olive oil and season with salt and pepper. Roughly chop the fresh herbs, lay them on a clean work surface, and roll the seared beef tenderloin pieces in the fresh herbs until completely coated.
4. Once the pizza dough has risen, dust flour over your work surface and preheat the oven to 475°F. Roll the dough out into a circle about 24 inches in diameter and place it on top of a large, circular baking tray lined with parchment paper. Arrange the prosciutto in a ring on top of the dough, as shown in the video, leaving a 4-inch gap between the edge of the dough and the prosciutto ring.
6. Spoon the sautéed mushrooms on top of the prosciutto, place the herb-coated beef tenderloin pieces on top, and drizzle mustard over the ring of ingredients.
7. Whisk 1 egg yolk and brush it over the outer edge of the pizza dough. Fold the excess pizza dough towards the center, over the beef tenderloin pieces, and press down lightly to seal the dough. Spread tomato sauce evenly over the center section of the pizza dough, sprinkle shredded mozzarella over the tomato sauce, and top with the cooked meatballs, seared beef tenderloin strips, and cooked bacon strips. Sprinkle the rosemary leaves over the center of the pizza and sprinkle a generous amount of shredded mozzarella over the stuffed crust. Transfer the baking tray to the lowest rack in the oven and bake at 475°F for 25 minutes until the crust is golden brown.
Once you feast your eyes on this hearty, delicious pizza, it will be well worth the effort. The juicy beef tenderloin, the loaded toppings, the hidden prosciutto surprise – this beef wellington stuffed crust pizza is a meat lover's dream come true!
Get the recipe for the Cheeseburger Pizza featured in the bonus video.