These pizzas come together in 20 minutes and are great for a family night in the kitchen. Kids and adults can put whatever toppings they like on these delicious pan pizzas with a crispy crust.

This pizza makes use of our standard Pizza Dough recipe. Or use your favorite store bought, canned, or pre-made dough. Your favorite pizza shop may also offer dough boules for purchase as well.

Savvy readers may notice that this pizza recipe can quickly be adapted for any other toppings, or no toppings at all, making a delicious cheese breadstick recipe!

Ingredients

Marinara Sauce

• 1 14oz can Tomato Sauce
• 1T Sugar
• 1T Italian Seasoning
• Salt, to taste

Pizza Toppings

• 8oz Monterey Jack, cubed
• 8oz Mozzarella, Low-Moisture, cubed
• 1 Green Bell Pepper, seeded and diced
• 1 White Onion, diced or shaved thin
• 4oz Pork Sausage, Italian Style, rolled into marble sized pieces
• 1/4lb Pepperoni, deli sliced, chiffonade
• 1 4oz can Sliced Mushrooms, drained

Steps

Marinara Sauce

1. In a small sauce pan, bring all ingredients to a simmer.
2. Taste for salt, acidity, and sweetness. Adjust as necessary.
3. For a spicier sauce, add 1/2T of Red Chili Flake.

Pizza

4. If using our house made dough, preheat oven to 450F Convect. Otherwise, follow the baking instructions for your chosen dough recipe.
5. Coat a large baking sheet with olive oil and place the dough boule inside.
6. Begin to press the dough down with your fingers like you are making focaccia bread.
7. Continue to stretch and spread the dough into your desired shape.

Note: We find the dough will make close to two 14" rounds.

8. Layer the ingredients as follows, or follow your heart.
9. Pour 1/4C marinara sauce into the center of the dough, and spread with the back of a spoon.
10. Top with several handfuls (about 2ozs) of Monterey Jack and Mozzarella, leaving bare spots.
11. Add onions, green bell pepper, mushrooms, sausage, and pepperoni.
12. Top with another several handfuls of cheese.

Note: We like to add a few sprinkles of Italian Seasoning across the top before the second layer of cheese is added.

13. Bake in the oven for 8 minutes. Remove from oven.
14. Rotate the pan 180° and place in the oven for another 8 minutes.
15. If crust and cheese are golden, remove from oven.
16. Let sit 5 minutes before slicing.

Note: The crust is remarkably stout and can easily be cut into traditional triangle shapes, though we prefer a square or “granny cut” to make it easy for little hands.

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