Family Style Homemade Pizza


2 (6.5 oz.) Boxes Jiffy Pizza Crust Mix
1 (15 oz.) can Contadina pizza sauce
1 pound sweet Italian bulk sausage
One (1) package Hormel Pepperoni (approx. 50 slices)
½ diced green pepper
4 ounces thinly sliced fresh mushrooms
4 cups Mozzarella cheese
Preheat oven to 425 degrees.
In a frying pan, brown the Italian sausage until crisp. Drain excess fat and cool to room temperature.
Dice ½ of the green pepper and place in a separate bowl. Set aside.
Thinly slice the mushrooms and place in a separate bowl. Set aside.
In two separate medium sized bowls, prepare each package of pizza crust mix separately according to package directions.
Allow dough to stand 5 minutes after you have added the warm water to the mix.
On a floured board, knead dough until soft and pliable.
Spray two 10" x 15" non-stick baking sheets with vegetable oil cooking spray.
Press each dough ball evenly onto the baking sheet to the edges. Press just a bit (1/4") of dough up along the edges to form a side crust.
Pre-bake both pans side by side for 3 minutes.
Remove from oven and if there are any air bubbles in the crust, take a fork and poke a few holes in the crust to release the air.
Spoon ½ can of pizza sauce on each pizza.
Layer ½ Italian Sausage evenly on each pizza.
Layer the pepperoni evenly on each pizza.
On the one pizza add the diced green pepper and sliced mushrooms.
Top each pizza with 2 cups shredded Mozzarella cheese.
Bake for 16-20 minutes.
(For the pepperoni and sausage pizza 18 minutes was sufficient. Roughly figure an additional minute per topping. We baked the pizza with pepperoni, sausage, green pepper, and mushroom for 20 minutes.)
To cut the pizza, take a large flat rubber spatula and slide it underneath the pizza to make sure it is loosened. Slide the pizza onto a cutting board and cut with a pizza cutter.
Cut each pizza evenly into 8 or more pieces. Place each slice back into the pan to serve.

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