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A slice of mozzarella stuffed pizza cake on a small circle plate with 5 mini pepperonis with the cake in the background
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Mozzarella Stuffed Pizza Cake

You HAVE to try this Pizza Cake. It's a savory cake full of pizza flavor. Tomato, herb and parmesan "cake" stuffed with fresh mozzarella and pepperoni. It's topped with shredded mozzarella, mini pepperoni and oregano. It's super filling and delicious.
Course Main Course
Prep Time 15 minutes
Cook Time 50 minutes
Resting time 5 minutes
Total Time 1 hour 10 minutes
Servings 6 People
Calories 545kcal
Author Mara

Ingredients

  • 15 oz tomato puree
  • 1 egg
  • cup vegetable oil
  • milk whole or buttermilk
  • 2 cup all-purpose flour
  • 1 cup 100% grated parmesan
  • ¾ teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon dried basil (substitute with Italian seasoning)
  • 1 teaspoon dried oregano (substitute with Italian seasoning) + more for sprinkling
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼-1/2 teaspoon dried chili flake optional
  • 5 oz fresh mozzarella sliced into ½ inch thickness (use more for the 9x9 casserole dish)
  • ½ cup mini pepperoni divided into ¼ + ¼ cups ( Use up to 1 cup for the 9x9 casserole dish)
  • cup tomato sauce (Use ½ cup for the 9x9 casserole dish)
  • 1 cup mozzarella shredded (use 2 cups for the 9x9 casserole dish)

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit. Spray Nordic Ware Charlotte Cake Pan with non-stick spray. Set aside.
    Non-stick spray can and a charlotte pan sprayed with non stick spray
  • In a food processor, add egg, tomato puree, vegetable oil and milk. Blend.
    Overhead of food processor lid removed with tomato puree, 1 egg, vegetable oil and milk on a marble background
  • Remove food processor lid. Add in all-purpose flour, grated parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, kosher salt, baking powder, and baking soda. Optionally add in ¼-1/2 teaspoon of dried chili flakes. Blend.
    Food Processor with top removed with dry ingredients
  • Remove the lid and carefully remove the blade. Using a silicione spatula give everything a good stir to make sure everything is combined.
    Overhead lid removed with a silicone spatula in
  • Add roughly 1 & ½ -2 cups of batter to the pan and spread out evenly. 
    Charlotte Pan ½ full of pizza cake batter
  • Then, add 5 oz of fresh mozzarella sliced to roughly ~ ½ inch thickness. Place them close to the middle, do not overlap the cheese.
    Overhead of charlotte pan ½ full of pizza cake batter and 5 oz of sliced mozzarella in the center
  • Add a layer of pepperoni on top.
  • Next, add the rest of the batter and spread evenly. 
    Charlotte Pan Full of uncooked batter
  • Bake for 40-45 minutes. The, keep the pizza cake in the oven and set the oven to broil. Broil for roughly 2-3 minutes until the "bottom" of the cake is lightly brown.
  • Remove from the oven and let cool slightly for 5 minutes. Flip onto a baking sheet lined with foil that is lightly sprayed with non-stick spray. Place ½ of tomato sauce on top of the cake and spread evenly.
    Pizza cake flipped onto a small pan with aluminum foil and lightly sprayed with nonstick spray. It's topped with tomato sauce and spread evenly.
  • Place ⅓ cup of tomato sauce on top of the cake and spread, then top with 1 cup of shredded mozzarella and ¼ cup of pepperoni. Sprinkle with oregano. 
    Pizza cake on a small baking sheet with aluminum foil with unbaked shredded mozzarella cheese, mini pepperoni and oregano
  • Place back in the oven at the broil setting for roughly 2-3 minutes until the edges are brown and cheese is melted.
    Straight on of whole Mozzarella Stuffed Pizza Cake on a medium circle plate topped with mini pepperoni
  • Carefully remove from the oven. Cut into quarters and serve!
    A slice of mozzarella stuffed pizza cake on a small circle plate with 5 mini pepperonis with the cake in the background
  • Leftovers can be stored in an airtight container for 2-3 days in the fridge. Microwave for 90 seconds - 2 minutes to reheat.

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.
If you make the cake in a 9x9 casserole dish make the following changes.
  1.  Add more pepperoni and fresh mozzarella in the middle of the cake.
  2. When it is removed to be topped with the sauce, cheese, and pepperoni you do not need to cool and flip. Instead, once immediately removed from the oven, top with ½ cup of tomato sauce and spread evenly. Then, top with 2 cups of shredded mozzarella cheese and sprinkle with mini pepperoni and dried oregano. 
  3. Broil for 2-3 minutes longer for a total of 4-5 minutes until cheese is melted and browned slightly. 

Nutrition

Calories: 545kcal | Carbohydrates: 41g | Protein: 25g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 85mg | Sodium: 1267mg | Potassium: 490mg | Fiber: 3g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 8mg | Calcium: 474mg | Iron: 4mg