Loaded Sausage and Pepperoni Pizza

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Prep Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

  • 1 teaspoon oil
  • 1 pound pizza dough
  • 1 ½ cups mozzarella cheese, shredded
  • ⅓ pound sausage (chicken or turkey sausage)
  • ⅓ cup pepperoni, diced (turkey or beef)
  • ⅔ cup pizza sauce
  • ½ cup Parmesan cheese, grated

Directions

1. Preheat the Oven

  • Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat as well.

2. Prepare the Sausage and Dough

  • Heat a skillet over medium heat, add the oil, and cook the sausage until browned and fully cooked, breaking it into crumbles. Set aside.
  • Roll the pizza dough into a 12-inch circle on a lightly floured surface. Transfer to a parchment-lined pizza peel or baking sheet for easy handling.

3. Assemble the Pizza

  • Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
  • Sprinkle half the mozzarella cheese over the sauce.
  • Add the cooked sausage, diced pepperoni, and remaining mozzarella.
  • Top with grated Parmesan cheese.

4. Bake the Pizza

  • Carefully slide the pizza onto the preheated stone or place the baking sheet in the oven.
  • Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.

5. Serve

  • Remove the pizza from the oven and let it cool for 2–3 minutes. Slice and serve warm.

Tips and Variations

Tips

  • Perfect Crust: For extra crispiness, pre-bake the crust for 3–5 minutes before adding toppings.
  • Even Cooking: Rotate the pizza halfway through baking for an evenly browned crust.
  • Mess-Free Transfer: If you don’t have a pizza peel, assemble the pizza directly on parchment paper for easy handling.

Variations

  • Veggie Lovers: Add sautéed mushrooms, onions, bell peppers, or olives.
  • Spicy Twist: Sprinkle crushed red pepper flakes or drizzle with hot honey before serving.
  • Cheese Swap: Try a mix of mozzarella and provolone for a different flavor.
  • Herb Boost: Sprinkle fresh basil or dried oregano on top after baking for a fragrant touch.

Storage and Reheating

Refrigeration:

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  • Store leftover slices in an airtight container in the refrigerator for up to 3 days.

Freezing:

  • Wrap individual slices in plastic wrap, then foil, and freeze for up to 2 months.

Reheating:

  • In the oven: Preheat to 375°F (190°C) and bake for 5–7 minutes until warmed through.
  • On the stovetop: Heat in a skillet over low heat with a lid to crisp the crust and melt the cheese.

FAQs

Can I use store-bought pizza dough?

  • Absolutely! Store-bought dough works perfectly. Let it rest at room temperature for 20–30 minutes before rolling to make it easier to handle.

What’s the best way to make this gluten-free?

  • Use gluten-free pizza dough and check that your sausage and pepperoni are gluten-free.

How can I make this healthier?

  • Opt for whole wheat pizza dough, low-fat cheese, and turkey-based sausage and pepperoni. Add plenty of veggies for extra nutrition.

Can I make the pizza in advance?

  • You can assemble the pizza a few hours ahead and store it, covered, in the refrigerator. Bake it just before serving for the freshest results.

What if I don’t have a pizza stone?

  • A baking sheet works just fine. To mimic the stone’s effect, preheat the baking sheet in the oven before transferring the pizza onto it.

Enjoy crafting this delicious pizza with endless possibilities!

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