HOW TO MAKE SAUSAGE AND PEPPERONI PIZZA?
Ah, pizza! Italians are renowned for one of the biggest and most diverse meals in the world. They have pizza, something that you can make at home uhhh!!!.
Not only in Italy but pizza is one of the most well-known foods in the Entire WORLD, and of course, you would surely love this easy make-at-home Sausage and Pepperoni Pizza that comes out hot and bubbling in just 20 minutes.
Try this homemade Italian Sausage and Pepperoni Pizza for dinner tonight – it’ll be a million times better than the box of Thin Crust pizza you have in the fridge. The guidance below will tell you exactly what to do and how to create the recipe to help you—it’s simple!!!!
In our home, this homemade Sausage and Pepperoni pizza is a necessary addition to the menu of any game or film day!!!
I REALLY LOVE THE COMBO OF SAUSAGE AND PEPPERONI TOGETHER OVER A CRISPY CRUST!! RIGHT! NOT ONLY ME BUT MY HUBBY IS ALSO ABSCESSED WITH THIS HOMEMADE FROM SCRATCH PIZZA!!
INGREDIENTS LIST TO MAKE “CONTADINA“ QUICK PIZZA SAUCE:
½ of the medium can. Of “Contadina“ Tomato Paste.
1 Small sp. Of dried oregano, I crushed it.
1 Small sp.Of crushed dried basil.
½ Small sp.Of garlic powder.
½ Small sp.Of onion powder.
½ Small sp.Of brown sugar.
½ Small sp.Of salt.
¼ Small sp.Of black pepper.
TO PREPARE AN EASY “Fleischmann’s“ PIZZA CRUST:
3+¼ cups all-purpose flour, you can use more if needed.
2 envelopes.Of “Fleischmann’s“ Pizza Crust Yeast.
1 large sp.Of brown sugar.
2 Small sp.Of salt.
1+⅓ Cups.Of very warm water.
⅓ Cup.Of olive oil.
FOR TOPPINGS, I USED:
1 Pkg.Of 6-oz Of “Hormel“ Pepperoni.
1 Cup. Of shredded mozzarella cheese, you can use more to taste.
For the sauce – In a medium bowl, I mixed all the sauce ingredients with 1/2 cup of water; and I set it aside allowing the flavors to develop while I prepared the crust. And I froze the rest of the paste.
For the crusts: I combined 2 cups of all-purpose flour, with dry yeast, brown sugar, and salt together.
Then I added the water and olive oil and blend well until thoroughly combined for about 1 minute. Slowly I added sufficiently leftover flour until a smooth, sticky ball of dough is formed.
I kneaded for around 5 minutes until the dough was smooth and elastic on a floured surface.
If needed, I added more flour, then I left the dough to rest.
I cut the dough into two parts, and I pat each half into a 12-inch greased pizza pan or I rolled dough to match the pans, with floured hands.
I preheated the oven to 425 degrees F.
For pizzas: I covered the crusts with butter, grated cheese, and pepperoni.
I baked until the crusts are browned and the cheese is bubbly, for around 15 to 20 minutes.
I rotate the pizza pans between the top and bottom oven racks halfway through baking for the best results.