This Italian Sausage and Pepperoni Pizza is a Friday night favorite, and it\u2019s a million times better than your standard boxed pizza! This post will show you exactly what to do and how to make it\u2014It\u2019s Easy!<\/p>\n
Dustin and I have never agreed on what type of pizza we like best. I know. Crazy, huh? How can we still be together if we can\u2019t agree on something as vital to marriage as pizza?<\/p>\n
You know we both love our pizza. But without fail, Dustin will always be an Italian Sausage and Pepperoni Pizza kinda guy. Me? I like variety! I bounce from the Hawaiian to the Vegetarian to the Supreme to the\u2026I imagine you get my point.<\/p>\n
Dustin is the way he is because meat-only toppings are his jam. Add some breakfast bacon and maybe some salami and he\u2019s in heaven.<\/p>\n
Eventually, I decided to embrace Dustin\u2019s beloved pizza. But\u2026in my own way. I wasn\u2019t going to use mediocre Italian sausage or cheap, thin pepperoni found in the majority of frozen pizzas. Nope. I bought freshly made sweet Italian sausage links from my butcher and some nitrate and nitrite free pepperoni. Yep, my way.<\/p>\n
Ingredientes
\nContadina(R) Quick Pizza Sauce:
\n\u00bd (12 ounce) can CONTADINA\u00ae Tomato Paste
\n1 teaspoon dried oregano, crushed
\n1 teaspoon dried basil, crushed
\n\u00bd teaspoon garlic powder
\n\u00bd teaspoon onion powder
\n\u00bd teaspoon sugar
\n\u00bd Cucharadita de sal
\n\u00bc teaspoon black pepper<\/p>\n
Fleischmann\u2019s\u00ae Easy Pizza Crust:<\/p>\n
Continue Reading in next page<\/p>\n
3\u2009\u00bc cups all-purpose flour, or more as needed
\n2 (.25 ounce) envelopes FLEISCHMANN\u2019S\u00ae Pizza Crust Yeast or RapidRise\u00ae Yeast
\n1 tablespoon sugar
\n1\u2009\u00bd teaspoons salt
\n1\u2009\u2153 cups very warm water (120 degrees F to 130 degrees F)
\n\u2153 cup oil<\/p>\n
Toppings:\u00a01 (6 ounce) package HORMEL\u00ae Pepperoni
\n1 cup shredded mozzarella cheese, or more to taste
\nDirections :<\/p>\n
Continue Reading in next page<\/p>\n
Instructions Checklist
\nStep 1
\nFor sauce: Combine all sauce ingredients with 1\/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .<\/p>\n
Step 2
\nFor crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.<\/p>\n
Step 3
\nKnead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise\u00ae Yeast, let dough rest, covered, for 10 minutes.)<\/p>\n
Step 4
\nDivide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.<\/p>\n
Step 5
\nFor pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.<\/p>\n
Step 6
\nBake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.<\/p>\n
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