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Royal Thin Crust Pizza


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Rate this recipe 4.5/5 (8 Votes)
Royal Thin Crust Pizza 1 Picture


  • Pizza Crust:
  • 2 and 1/2 cups all-purpose flour
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1 tsp salt
  • For the Sauce:
  • 1-6 oz can tomato paste (I used Red Gold brand)
  • 6 oz water
  • For the toppings:
  • 8 oz ground pork sausage
  • 1 tsp dried rosemary
  • 1/4 tsp fennel seed
  • 1/2 tsp dried dill
  • 1/2 cup chopped pepperoni
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped mushrooms
  • 1/2 cup finely chopped green bell peppers
  • 1/2 cup finely chopped red bell peppers
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • Extra 1/2 tsp dried dill


Servings 16
Preparation time 30mins
Cooking time 48mins
Adapted from


Step 1

For the Crust:
Preheat the oven and a pizza stone on 450 degrees Fahrenheit.
Combine the flour, baking powder, and salt in a mixing bowl.
Slowly and gradually stir in the water and olive oil. Form into a ball and allow to rest for about 10 minutes.
Roll the dough out onto a flour dusted surface with a rolling pin dusted with flour. The dough should be pretty thin. Roll it out to about 16 inches in diameter. You can trim the edges off to make a round circle.
Carefully transfer the dough to the preheated pizza stone. Allow the dough to bake for about 5 minutes.
For the Sauce:
Combine the tomato paste and water. Using a ladle spread the sauce out on the pre-baked pizza dough. Be sure to spread the sauce clear to the edges of the pizza.
For the Toppings:
On medium heat, brown the ground sausage until cooked through. Be sure to break up the sausage into very small pieces.
Using a mortar and pestle, crush the rosemary, fennel seeds and dill. If you don’t have a mortar and pestle, you can rough chop carefully. When chopping with a knife, the fennels seeds tend to flip everywhere. (You could also pulse a few times in a spice grinder.)
Add the seasoning to the sausage. Cook about another minute.
Spread the cheeses evenly over the sauce. Sprinkle the extra ½ tsp of dried dill over the cheese, evenly.
Next spread the rest of the toppings evenly over the cheese.
Bake on 425 degrees Fahrenheit for about 15-18 minutes.
Cut into the famous square shapes.
*A lot of times I will use a store-bought pizza crust instead of making it from scratch. I don't always have the time nor patience to make crust. Some grocery stores have fresh pizza dough in their deli or bakery areas. If you choose this route, roll the dough out thinly, and be sure to still prick the dough with a fork to keep it from puffing up during the par-bake. Cooking temperature may vary depending on what the package states.

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