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Pepperoni-Sausage Stuffed Pizza Recipe
Pepperoni-Sausage Stuffed Pizza Recipe photo by Taste of Home

Pepperoni-Sausage Stuffed Pizza Recipe

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For 30 years, friends have been telling me to open a pizzeria using this recipe. It even freezes well. —Elizabeth Wolff, Carmel, Indiana
TOTAL TIME: Prep: 45 min. + rising Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 40 min. + standing
MAKES: 12 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons salt
  • 1 teaspoon sugar
  • 3-1/2 to 4 cups all-purpose flour
  • 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese, divided
  • 2-1/2 cups (10 ounces) shredded white cheddar cheese, divided
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound bulk Italian sausage, cooked and crumbled
  • 1/2 pound sliced fresh mushrooms
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 can (15 ounces) pizza sauce
  • Grated Parmesan cheese, optional

Nutritional Facts

1 piece equals 481 calories, 27 g fat (13 g saturated fat), 72 mg cholesterol, 1115 mg sodium, 36 g carbohydrate, 2 g fiber, 24 g protein.


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 425°. Grease a 13x9-in. baking pan. Punch down dough; divide into three portions. On a lightly floured surface, combine two portions of dough and roll into a 15x11-in. rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella cheese and 2 cups cheddar cheese. Sprinkle with flour, seasonings, cooked sausage, mushrooms and pepperoni.
  4. Roll out remaining dough into a 13x9-in. rectangle. Place dough over filling, crimping edges to seal; prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 minutes.
  5. Reduce oven setting to 375°. Spread pizza sauce over cheese. Bake 30-35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. If desired, sprinkle with Parmesan cheese. Yield: 12 servings.
Originally published as Pepperoni-Sausage Stuffed Pizza in Taste of Home February/March 2014

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Pepperoni-Sausage Stuffed Pizza

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Reviewed Mar. 13, 2016

"I had fun with the pizza dough, not my strong point, but had fun making this dish. I added sliced olives and stuck to rest of recipe. ..yummy. thanks for sharing"

Reviewed Mar. 10, 2016

"I chopped green pepper, onion, & the mushrooms (a little more than called for) & cooked with the Italian sausage. I also used a can of chopped black olives and diced ham. Having said that, it was tasty BUT as one of the other reviewers commented, it was a little too bready to suit our taste. In addition, we thought 2 teaspoons each of the basil and oregano was a tad too much. It was also a bit difficult to bake "until edges are lightly browned" because it's covered in pizza sauce; can't see the edges."

Reviewed Jan. 19, 2016

"Wow, this was great, my husband and I loved it. I just used ready made pizza dough from the grocery store but I added lightly cooked onions and green peppers along with about 3/4 cup of the mushrooms (cooked in the sausage drippings). This fit into a large pie dish as I'm guessing there was not as much dough as the original recipe made. I also cut back and only cooked 1/2 lb of sausage and about 1/2 package of pepperoni. Definitely will be making this again!"

Reviewed Oct. 20, 2015

"We made this with a tweak to suit our family's taste. One member of our family doesn't like Italian sausage. Instead, we used a bit more pepperoni along with the addition of green bell pepper, onion and black olives to make up the missing sausage. I sauteed the veggies, including the mushrooms, before adding them because I was afraid the filling would be too wet and ruin the crust.

Other than that, we made it as directed and really enjoyed it. Its definitely something we'll make again."

Reviewed Oct. 12, 2015

"I liked the concept of this recipe, but it was a little too dry and "bready" for our tastes. (We ended up serving it alongside soup as a focaccia-type bread.) Next time, I will definitely move the dish to the center rack when decreasing the temp to 375 and spread a little homemade sauce in with the sausage mixture."

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