- 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 Johnsonville® Mild Ground 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Pepperoni-Sausage Stuffed Pizza(7)
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My husband made the comment that the recipe was probably concocted because the first time it was made the cook forgot to put the pizza sauce on the meat so she added it on top. He was not impressed, and requested that I throw recipe away. Followed directions to a T and came out dry and way to much crust. :-(
This pizza looks great and is a nice change from regular pizza. But, our family found it too heavy for our taste. You have be able to handle a lot of meat (that's high in fat) to love this dish.
Great recipe, question -recipe said it freezes well, would like suggestions for freezing and reheating
Made this last night and it was dee-lish! My kids didn't say a word the entire time, just chowed. I thought the crust was great and the pizza came out nice and clean, but then I make scratch pizza crust at least 2 times per month. I used spicy Italian turkey sausage and subbed medium cheddar for the white cheddar because I had it, otherwise did everything exactly as the recipe called for.
Pizza was great! However i did make one huge adjustment, I used two Pillsbury pizza crust tubes, rather than rolling homemade dough. I followed the rest of the recipe as written. I was done in fifteen minutes, with dinner in the oven. We also added more sauce once served. Yummy!
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