- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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
Sort By :
"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."
"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."
"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.I simply can't imagine why people don't read on. This is the very last instruction...the very FIRST one says freezes well. READERS ARE LEADERS"
"Looks like someone can't count from 1 to 5. Either that or she got up on the wrong side of the pizza parlor. Instructions are laid out very well. People shouldn't read these posts if they don't have an open mind and don't want to learn new things. Maybe she should have her own magazine called "It's All About Me Recipes". Have a nice day everyone else!! This pizza was scrumptious. Keep up the good work."
"bluce44047, read step 5 again. You pour the pizza sauce on top.Look at the picture the sauce is on the top."