Loaded Sausage and Pepperoni Pizza

This loaded sausage and pepperoni pizza brings together browned sausage, savory pepperoni, sweet red pepper, and plenty of melted cheese on a crisp-edged crust. Store-bought dough keeps the prep manageable; give it a little time at room temperature so it stretches without springing back.

Recipe at a glance

• Yield: One 12-inch pizza, about 4 servings
• Prep time: 20 minutes, plus 30 minutes for the dough to rest
• Cook/bake time: 18–22 minutes
• Total time: About 1 hour 10 minutes

Ingredients

• 1 pound store-bought pizza dough
• 1 teaspoon olive oil, plus a little more for the pan
• 4 ounces mild Italian pork sausage, casings removed
• ½ cup pizza sauce
• 1½ cups shredded low-moisture mozzarella cheese
• 2 ounces sliced pepperoni
• ½ small red bell pepper, thinly sliced
• 1 tablespoon finely grated Parmesan, optional
• ¼ teaspoon dried oregano, optional

Instructions

1. Warm the dough and heat the oven. Set the dough on the counter, covered, for about 30 minutes. Heat the oven to 475°F with a rack in the lower third. Lightly oil a 12-inch pizza pan or round baking sheet. If the dough package gives different handling directions, follow those for the dough.
2. Brown the sausage. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the sausage and break it into small crumbles. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. For pork sausage, check that the center reaches 160°F with a food thermometer. Transfer to a paper towel-lined plate and drain well so excess fat does not weigh down the crust.
3. Shape the crust. Press and stretch the dough into a 12-inch round on the prepared pan. If it keeps shrinking, let it rest for 5 minutes, then try again. Aim for an even thickness, leaving a slightly thicker rim around the edge.
4. Add the toppings. Spread the sauce over the dough in a thin, even layer, leaving the rim bare. Scatter on the mozzarella, then distribute the sausage, pepperoni, and red pepper across the top. Keep the toppings in a single, moderate layer; piling them on can make the center soggy before the crust finishes baking.
5. Bake until browned and bubbling. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly. The crust should look golden at the edges and browned underneath, while the cheese is fully melted and bubbling. If needed, bake for another 2–3 minutes and check again. Sprinkle with Parmesan and oregano, if using.
6. Rest and slice. Let the pizza rest on the pan for 5 minutes so the cheese settles and the slices are easier to lift. Cut into wedges and serve hot.

Tips, serving ideas, and storage

For a crispier bottom, preheat a pizza stone or steel according to its manufacturer’s directions, then carefully transfer the shaped pizza using a peel. The King Arthur Baking pizza guide also offers useful general advice on handling dough and baking at home. If you do not have a stone or steel, the oiled pan works well; avoid stretching the dough too thin in the center.

For a milder, kid-friendly version, use sweet Italian sausage and replace the pepperoni with extra mozzarella or a little more bell pepper. You can also use thinly sliced green or yellow bell pepper. Pat the pepper dry if it has been rinsed, and keep the slices thin so they soften during the bake.

Serve with a simple green salad, carrot sticks, or sliced fruit for an easy family meal. Refrigerate leftover slices within 2 hours in a covered container and use them within 3–4 days. Reheat on a baking sheet in a 375°F oven until hot, or warm slices in a covered skillet over medium-low heat until the bottom crisps and the cheese melts. USDA guidance recommends reheating leftovers to 165°F.

Sources

• King Arthur Baking Pizza Guide