Pepperoni-Sausage Stuffed Pizza
Total TimePrep: 45 min. + rising Bake: 40 min. + standing
- 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 shredded part-skim mozzarella cheese, divided
- 2-1/2 cups shredded white Kerrygold 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.
Nutrition Facts1 piece: 481 calories, 27g fat (13g saturated fat), 72mg cholesterol, 1115mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 24g protein.
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Feb 22, 2019
This is a good and filling pizza. The meat was a tad dry as other reviewers had mentioned. My suggestion would be to add a bit of additional sauce to the sausage prior to spreading over the crust.
Jul 3, 2017
I added sliced onion and green pepper. I had Canadian bacon on hand instead of pepperoni and it still was very good!! I'll fix this again!
Sep 8, 2016
I agree with several others this was too dry.Uf I make it again I might not add the top crust so acually I guess it wouldn't be stuffed.The taste was ok just too dry.
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
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.
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!
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.
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.
Oct 11, 2015
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
Oct 11, 2015
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.