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Recipe of the Day: Mozzarella Stick Stuffed Crust Pizza | Food Network
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Mozzarella Stick Stuffed Crust Pizza
Total: 2 hr
Active: 30 min
Yield: 4 square pieces
Level: Intermediate
Ingredients
Pizza:
1 pound refrigerated pizza dough
2 tablespoons olive oil
2 tablespoons unsalted butter, at room temperature
60 slices pepperoni (from a 6-ounce package)
8 mozzarella string cheese sticks
2 tablespoons grated Parmesan, plus more for serving
Meat Sauce:
1 tablespoon olive oil
1 sweet Italian sausage link, casing removed (about 1/4 pound)
1 clove garlic, finely chopped
Half a red bell pepper, finely chopped
Half a small yellow onion, finely chopped
1/4 cup tomato paste
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
Directions
Special equipment: a metal 8-by-8-inch baking pan
For the pizza: Put the pizza dough in a large bowl and coat with the oil. Cover the bowl with plastic wrap and let it sit in a warm place until slightly puffy and at room temperature, about 30 minutes.
Spread the butter all over the inside of a metal 8-by-8-inch baking pan and put the dough in the middle. Starting from the middle of the dough, and using your fingertips, push the dough out to the corners of the pan and all the way up the sides.
Make a pepperoni border (slightly overlapping the meat) around the bottom edge of the dough (about 8 pepperonis per side). Put 1 cheese stick on top of the pepperoni on each side, then fold down the dough from the edges of the pan to cover them. Push the dough with the pepperoni and cheese inside back tightly against the sides of the pan. Seal the dough around the pepperoni and cheese by pressing and pinching the dough together. You now have a stuffed crust. Cover the dough in the bottom of the pan (but not the crust) with the remaining pepperoni.
Pull each of the remaining 4 cheese sticks into 4 long pieces. Put half the cheese pieces evenly on top of the crust along the edges of the dough so that they are touching the sides of the pan. Put the remaining cheese pieces over the pepperoni in the middle. Sprinkle the entire pizza with Parmesan. Cover with plastic wrap and keep in a warm place until puffy, about 30 minutes.
Position an oven rack in the bottom third of the oven, put a baking sheet on the rack and preheat the oven to 500 degrees F. Put the pizza on the preheated baking sheet and bake until edges are dark golden and the cheese is melted and bubbling, 15 to 20 minutes.
Meanwhile, make the meat sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic, bell pepper and onion and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is soft, about 3 minutes. Add the tomato paste, 3/4 cup water, a pinch each of red pepper flakes and salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, until thick, about 5 minutes.
Remove the pizza from the oven and loosen the sides and bottoms from the pan with a metal spatula. Slide the pizza onto a cutting board and spoon the sauce in the center of the pizza. Sprinkle with more Parmesan and cut into squares for serving.
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Recipe of the Day: Mozzarella Stick Stuffed Crust Pizza | Food Network
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Guy Fieri visits The Oinkster in Eagle Rock, CA, a spot known for taking its time with fast food-style favorites, including their famous pulled pork and pastrami sandwich that Guy says you’ll “flip” for.
#FoodNetwork #GuyFieri #California #PulledPork
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit The Oinkster: https://theoinkster.com
Follow them: https://www.facebook.com/TheOinkster
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Fast Food But BETTER in California 🤤🔥 | Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4402DIz
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
City Chicken
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings
Ingredients
2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking
Directions
Special equipment: eight 6-inch skewers
Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.
Thread pork cubes onto skewers, dividing evenly, and set aside.
In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.
Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.
Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.
Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.
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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184
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Guy Fieri heads to the Embarcadero in San Francisco to check out Pier 23 Cafe Restaurant & Bar, an outdoor bar with fantastic fresh seafood. He samples fish tacos made with fresh, semi-rare catch-of-the-day topped with fresh corn relish and slammin’ homemade slaw.
#FoodNetwork #GuyFieri #SanFrancisco #Seafood
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Visit Pier 23: https://www.pier23cafe.com
Follow them: https://www.instagram.com/pier_23_cafe
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Savors KNOCKOUT Fish Tacos in San Francisco | Diners, Drive-Ins and Dives | Food Network
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