Sausage-Pepperoni Pizza
This is the perfect large 14 to 16-inch 2-Meat SAUSAGE-PEPPERONI pizza recipe.
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 Tablespoons olive oil or other vegetable oil
- 1 Tablespoon sugar
- 1 teaspoon salt
- 2 cups bread flour or all-purpose flour
- 2 Tablespoons Vital Wheat Gluten optional for extra chewiness
- ½ teaspoon garlic powder optional
- ½ teaspoon instant yeast can be active dry, quick rising, instant dry, or bread maker yeast
Shaping Pizza Dough
- 2 Tablespoons all-purpose flour on work surface
- 1 Tablespoon oil only for coating pan/sheet
- 2 Tablespoon cornmeal mix 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 ozs mozzarella cheese can replace 2 ounces with fresh Parmesan and/or Asiago cheeses
- 2 Tablespoons parmesan cheese grated (from shaker)
- ½ medium bell pepper optional: diced small
- ⅓ medium onion optional: purple or sweet; diced
- 1 medium tomato optional: seeds removed, diced
- 1 teaspoon Italian seasonings or oregano
- 3 ozs 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 Tablespoons olive oil, 1 Tablespoon sugar, 1 teaspoon salt, 2 cups bread flour, 2 Tablespoons Vital Wheat Gluten, ½ teaspoon garlic powder, ½ teaspoon instant 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 Tablespoons all-purpose flour, 1 Tablespoon oil
- TOPPINGSCook 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 Tablespoon cornmeal mix
- 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 ozs mozzarella cheese, ½ medium bell pepper, ⅓ medium onion, 1 medium tomato, 1 teaspoon Italian seasonings, 2 Tablespoons parmesan cheese, 3 ozs pepperoni slices
- BAKINGTransfer topped pizza onto baking surface in preheated 500°F oven onto the 2nd from upper shelf.Baking TIME guidelines: cast iron skillet/pan (20-24 minutes or preheated iron 16-22 minutes), thin metal 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.
Nutrition Facts
Sausage-Pepperoni Pizza
Amount per Serving
Calories
435
% 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
950
mg
41
%
Potassium
305
mg
9
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
20
g
40
%
Vitamin A
688
IU
14
%
Vitamin C
14
mg
17
%
Calcium
183
mg
18
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™