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Pepperoni Sausage Stuffed Pizza


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  • 1 pkg active dry yeast
  • 1 1/4 c warm water 110-115'
  • 2 T olive oil
  • 1 1/2 t salt
  • 1 t sugar
  • 3 1/2-4 c all purpose flour
  • Filling
  • 10 oz shredded part skim mozzarella cheese, divided
  • 10 oz shredded white cheddar cheese, divided
  • 2 T all purpose flour
  • 2 t dried oregano
  • 2 t dried basil
  • 1/2 t crushed red pepper flakes
  • 1 lb bulk Italian sausage, cooked and crumbled
  • 1/2 lb sliced fresh mushrooms
  • 3 1/2 oz pkg of sliced pepperoni
  • 15 oz can pizza sauce
  • Grated Parmesan cheese, optional


Preparation time 105mins
Cooking time 155mins
Adapted from


Step 1

In a small bowl dissolve yeast in warm water.

In a large bowl, combine oil, salt, sugar, yeast mixture with 1 c flour. Beat on med speed until smooth. Stir in enough remaining flour to form stiff dough.

Turn dough onto a floured surface and knead until smooth and elastic, about 6-8 min. Place into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 425. Grease a 13x9 baking pan. Punch down dough, divide into three portions. On a floured surface, combine two portions of dough; roll into a 15x11 in rectangle. Transfer to prepared pan, pressing onto the bottom and up the sides. Top with 2 c mozzarella, 2 c cheddar, flour, seasonings, sausage, mushrooms, and pepperoni.

Roll out remaining dough into a 13x9 rectangle. Place dough over the filling, crimping edges to seal and prick top with a fork. Sprinkle with remaining cheeses. Bake on a lower oven rack 10 min.

Reduce oven setting to 375. Spread pizza sauce over cheese. Bake 30-35 min longer or until edges are lightly browned. Let sit 10 min before cutting.


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