Homemade Sausage and Pepperoni Pizza

Homemade Sausage and Pepperoni Pizza

Homemade sausage and pepperoni pizza recipe is great for meat lovers pizza night, away from the pizzeria.

About Sausage and Pepperoni Pizza

This homemade sausage and pepperoni pizza recipe is when you mix the two meats across the entire pizza.  This 2-meat pizza is as easy as a one-meat pizza.

Here’s the other kind of recipe (2 meats split), if you’re looking for it as a divided half pepperoni and half sausage pizza recipe.

This is the perfect large 14 to 16-inch 2-Meat SAUSAGE-PEPPERONI pizza recipe.
Sausage Pepperoni Slices Served view recipe
Sausage Pepperoni Slices Served view recipe

Sausage-Pepperoni Pizza

Jeff Baygents
This is the perfect large 14 to 16-inch 2-Meat SAUSAGE-PEPPERONI pizza recipe.
5 from 1 vote
Prep: 2 hrs 30 mins
Cook: 16 mins
Total Time: 2 hrs 46 mins
Servings 8 slices
Calories 466kcal

Equipment

1 Pizza Baking Surface Pizza Pan, Baking Sheet, Pizza Stone, or Pizza Steel

Ingredients
 

Pizza Dough (or use premade)

  • 1 cup water warm from tap
  • 2 tbsp olive oil or other vegetable oil
  • 1 tbsp sugar
  • 1 tsp salt
  • cups bread flour or all-purpose flour
  • tbsp Vital Wheat Gluten optional for extra chewiness
  • ½ tsp garlic powder optional
  • ½ tsp active, dry yeast can be quick rising, instant, or bread maker yeast

Shaping Pizza Dough

  • 2 tbsp flour on work surface
  • 1 tbsp oil only for coating pan/sheet
  • 2 tbsp corn meal or semolina flour, for reducing dough sticking

Pizza Toppings

  • ¾ cup Tomato-based Sauce Sauce Choices: tomato, spaghetti, pizza, Ragu, or marinara
  • ½ lb pork sausage or Italian sausage (casing removed); cooked and crumbled
  • 8 oz mozzarella cheese can replace 2 ounces with fresh Parmesan and/or Asiago cheeses
  • 2 tbsp parmesan cheese grated (from shaker)
  • ½ medium bell pepper optional: diced small
  • medium onion optional: purple or sweet; diced
  • 1 medium tomato optional: seeds removed, diced
  • 1 tsp Italian seasonings or oregano
  • 3 oz pepperoni slices

Instructions
 

  • PIZZA DOUGH (or use premade)
    Make pizza dough homemade or make pizza dough using bread machine. If dough is already prepared and from fridge, let it sit out at least 30 minutes; if frozen, wait at least 1 hour.
    1 cup water, 2 tbsp olive oil, 1 tbsp sugar, 1 tsp salt, 2½ cups bread flour, 2½ tbsp Vital Wheat Gluten, ½ tsp garlic powder, ½ tsp active, dry yeast
  • About 15-30 minutes before dough is ready to shape, START to preheat oven at 500°F with a shelf at 2nd from top level. If using pizza stone or pizza steel, insert in oven now.
  • Shape pizza dough as needed for your pizza pan, baking sheet, pizza stone, or pizza steel. Only if using pizza pan or baking sheet: Spray or oil pan/sheet. Sprinkle corn meal on pan/sheet, place dough, use oil or water on dough, if needed to shape it. If dough needs more rest time, can prep toppings.
    2 tbsp flour, 1 tbsp oil
  • TOPPINGS
    Cook sausage and crumble it. If using Italian sausage, remove and discard its casing; then, cut into small pieces and cook.
    ½ lb pork sausage
  • Cut and measure remaining toppings and set aside.
  • Only if using a pizza peel: Ensure peel and work surface has corn meal applied. Ensure pizza shaped dough is positioned (whether on peel or work surface), is movable, and transferable.
    2 tbsp corn meal
  • When dough is shaped and ready, add your toppings using this sequence: sauce, fresh cheese(s), sausage, veggies, spices, parmesan cheese, pepperoni.
    ¾ cup Tomato-based Sauce, ½ lb pork sausage, 8 oz mozzarella cheese, ½ medium bell pepper, ⅓ medium onion, 1 medium tomato, 1 tsp Italian seasonings, 2 tbsp parmesan cheese, 3 oz pepperoni slices
  • BAKING
    Transfer topped pizza (in pan/sheet or onto hot stone/steel) and bake it in the 2nd from upper shelf in preheated oven at 500°F. Baking TIME guidelines: pizza pan or baking sheet (21-23 minutes), pizza stone (16-20 minutes), ¼" pizza steel (12-16 minutes).
  • Let cooked pizza rest about 5 minutes before slicing.

Notes

The Parmesan cheese from the shaker is the store-bought kind in a large plastic shaker jar.
TIPS
  • If using a pizza wheel cutter to make pizza slices, cut from the center outward to the edge.
  • If adding any vegetables you want to remain moist, e.g., spinach leaves, mushrooms, etc., add them after the sauce and before the cheese.
  • Dough snaps back from trying to stretch it out:  Handle it and stretch or roll out what you can.  Then, let it rest 15 minutes, and repeat further stretching and rolling out.  The longest wait time is 2 of these 15 minute wait sessions.

SOURCE

DarnGoodRecipes.com™

Pizza Homemade Recipe From Scratch

Here are the steps summarized visually for making the best homemade pizza recipe, which starts with making your own pizza dough.


Dough put onto floured surface
Dough put onto floured surface
Prepare cut measure Pizza Toppings
Prepare cut measure Pizza Toppings

Bake Oven set to 500F
Bake Oven set to 500F
Dough being rolled
Dough being rolled
Adding pizza toppings
Adding pizza toppings

  • The first step is to make the dough. You can use store-bought dough and unroll it out, or make your own dough from scratch. If you’re making your own dough, be sure to allow enough time to make, which is mostly rising time totaling about 1-1/2 to 2 hours for the entire process.
  • While the dough is rising, you can prepare your toppings, measured, and cut.
  • Just before the dough is ready, you can start to preheat the oven and set aside the prepped toppings.
  • Once the dough is ready, you can roll or stretch it out for shaping.
  • You’ll add your toppings to the dough and transfer it into the oven, baking on your preferred pizza cooking surface.

This recipe covers some good options and notes for each type of pizza cooking surface such as a pizza pan, a baking sheet, a pizza stone, or a pizza steel. If you happen to have your own pizza oven, you’re best to follow those baking times instructions because you’re baking at a much higher temp than our 500°F oven, which is what our recipe follows.

Pizza Dough Recipe Making and Shaping

With homemade pizza, here are 2 separate recipes with details of how to make and shape the pizza dough. You can make it from scratch by hand or you can make it using a bread maker. If you use a mixer with a dough hook, you can decide how to modify the one from scratch, although no long kneading is required. Check them out for any details for your first few times in making pizza dough.

To prevent each type of pizza recipe from being excessively long, the basic pizza dough creation and shaping details are covered separately in their own recipes.

Note that each specific pizza recipe will still have ingredients for pizza dough. While they may or may not change from the base dough recipes, there might be one or more changes due to the type of pizza being made. So, it’s always best to follow the specific pizza recipe for its own dough ingredients listed. In the meantime, the below pizza dough recipes cover a very good foundation for making just about any kind of pizza.


For more options of homemade or ready-made pizza doughs, refer to our “Homemade Pizzas Recipes Complete Guide“.


Adding the Pizza Toppings in Order

It is reasonably important to know about a toppings order for these reasons:

  • for proper dough cooking to avoid sogginess
  • preventing certain veggies from drying out
  • a great melding of flavors.

The basic guideline list for toppings sequencing

  1. Homemade or store bought Pizza dough, thick crust or thin crust
  2. Tomato-based sauce
  3. Cheeses Option 1:
    • All fresh or shredded cheeses
  4. Cheeses Option 2:
    • Half the cheeses
    • Only veggies that need extra moisture (spinach, mushrooms, etc.)
    • The other half of cheeses
  5. Veggies and Meats (except pepperoni), any order
  6. Spices (can use Oregano to substitute for Italian Seasonings, if used)
  7. Sprinkle a little parmesan cheese (optional)
  8. Pepperoni, if called for

Here is a visual example of the toppings sequencing.


Adding pizza sauce view 1
Adding pizza sauce
Building pizza on countertop
Cheeses added
Adding Pork Sausage as Topping
Adding cooked sausage as 1st meat

Adding pizza toppings
Adding veggie toppings, spices, parmesan cheese
Ready 2 meat pizza for Baking view medium
Finished toppings with pepperoni slices added as 2nd meat
Finished 2 Meat Pizza view medium
Final baked Sausage-Pepperoni Pizza

Optional Toppings

  • Onions
  • Mushrooms (sliced or diced)
  • Bell Peppers (Green, Red, or Yellow)
  • Black or Green Olives (diced or sliced)
  • Tomatoes (diced, thin sliced, or sun-dried)
  • Spinach (fresh, chopped)
  • Extra Cheese
  • Red Pepper Flakes
  • Fresh Basil

Conventional Oven Instructions

Depending on what you bake your pizza on (pan, stone, steel), you’ll place the pizza in the regular oven baking at 500°F. The timings are listed in the recipe for each type of baking surface you might use. You’ll remove it shortly after your cheese is melted and the crust is golden brown.

Bake Oven set to 500F
Bake Oven set to 500F

What to Serve with Pizza

A simple green lettuce salad or spinach salad are super and healthy sides. Or, even celery and carrot sticks are good crunchy things to munch on. Those sides, or something similar, can offer lower fat and calorie intake for the meal. They help give some fiber and other nutrients to go along with the meaty protein of the main course.



And, like the restaurants do, you could also have some cookies on hand for the after meal. I believe the popular kind is chocolate chip.

Nutritional Facts Information

Below are the nutritional values that show the daily values for this pizza. And, click here to read from the Homemade Pizza School on the health benefits of homemade pizza compared to concerns of preservatives and additives from commercial sources.

Calories in a Slice of Sausage and Pepperoni Pizza

Nutrition Facts
Sausage-Pepperoni Pizza
Amount per Serving
Calories
466
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
54
mg
18
%
Sodium
 
951
mg
41
%
Potassium
 
314
mg
9
%
Carbohydrates
 
38
g
13
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
21
g
42
%
Vitamin A
 
688
IU
14
%
Vitamin C
 
14
mg
17
%
Calcium
 
185
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts

Conclusion

In conclusion, making your own sausage and pepperoni pizza is just as delicious as your local pizzeria, or possibly better! So, plan it ahead and you control what goes in it. Don’t bother ordering out. Make your own instead!

And, if you want a step up higher than this pizza, check out our Supreme Pizza with all the toppings loaded.

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