homemade Sausage and Pepperoni pizza

Mastering the Art of Homemade Sausage and Pepperoni Pizza: A Flavorful Journey

Prepare to embark on a culinary adventure as we delve into the art of crafting homemade sausage and pepperoni pizza. This iconic dish, beloved by many, is a timeless classic that never fails to satisfy cravings and bring joy to the dinner table. From the rich flavors of the Contadina® Quick Pizza Sauce to the perfect crust made with Fleischmann’s® Easy Pizza Crust, every element of this recipe is designed to delight your taste buds. Whether you’re a seasoned chef or a novice in the kitchen, this step-by-step guide will help you create a pizza masterpiece that rivals your favorite pizzeria.

Ingredients:

Contadina® Quick Pizza Sauce:

• 1/2 (12 ounce) can CONTADINA® Tomato Paste
• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Fleischmann’s® Easy Pizza Crust:

• 3 1/4 cups all-purpose flour, or more as needed
• 2 (.25 ounce) envelopes FLEISCHMANN’S® Pizza Crust Yeast or RapidRise® Yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 1/3 cups very warm water (120 degrees F to 130 degrees F)
• 1/3 cup oil

Toppings:

• 1 (6 ounce) package HORMEL® Pepperoni
• 1 cup shredded mozzarella cheese, or more to taste

Instructions:

1. Prepare the Contadina® Quick Pizza Sauce: In a bowl, combine CONTADINA® Tomato Paste, dried oregano, dried basil, garlic powder, onion powder, sugar, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Set aside.
2. Make the Fleischmann’s® Easy Pizza Crust: In a large mixing bowl, combine all-purpose flour, FLEISCHMANN’S® Pizza Crust Yeast or RapidRise® Yeast, sugar, and salt. Gradually add very warm water and oil, stirring until a soft dough forms.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 4-6 minutes until smooth and elastic. If the dough is too sticky, gradually add more flour until it reaches the desired consistency.
4. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 30 minutes or until doubled in size.
5. Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). If you have a pizza stone, place it in the oven to preheat as well for a crispy crust.
6. Roll Out the Dough: Punch down the risen dough and divide it in half for two pizzas. On a floured surface, roll out each portion of dough into your desired pizza crust thickness.
7. Assemble the Pizza: Spread the Contadina® Quick Pizza Sauce evenly over the rolled-out pizza crusts, leaving a small border around the edges. Top with shredded mozzarella cheese and HORMEL® Pepperoni slices.
8. Bake to Perfection: Carefully transfer the assembled pizzas to a preheated pizza stone or baking sheet. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and bubbly.
9. Serve and Enjoy: Remove the pizzas from the oven and let them cool for a few minutes before slicing. Garnish with fresh basil leaves, if desired, and serve hot. Indulge in the delicious flavors of homemade sausage and pepperoni pizza!

Cook Notes and Variations:

• Experiment with different pizza toppings to suit your preferences. Try adding sliced bell peppers, onions, mushrooms, olives, or your favorite meats for a personalized touch.
• For a crispier crust, pre-bake the pizza crust for a few minutes before adding the sauce and toppings.
• If you prefer a thinner crust, divide the dough into thirds instead of halves and roll it out accordingly.
• Customize the sauce by adjusting the seasoning to your taste. Add more herbs or spices for a bolder flavor profile.

Keto and Low-Carb Versions:

• Keto Version: Replace the all-purpose flour in the pizza crust with almond flour or a combination of almond flour and coconut flour for a low-carb alternative. Use sugar-free tomato paste and opt for toppings such as low-carb vegetables, cooked sausage, and pepperoni slices.
• Low-Carb Version: Follow the keto version instructions but reduce the amount of almond flour or almond/coconut flour mixture to decrease the overall carbohydrate content. Be mindful of the toppings and choose those with minimal carbs.

Frequently Asked Questions (FAQs):

Q: Can I use store-bought pizza dough instead of making my own? A: Yes, store-bought pizza dough can be used as a time-saving alternative. However, making your own dough allows for customization and ensures the freshest flavors.

Q: Can I freeze the pizza dough for later use? A: Yes, pizza dough can be portioned, wrapped tightly in plastic wrap, and stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before using.

Q: How can I achieve a crispy crust without a pizza stone? A: Preheat a baking sheet or upside-down baking tray in the oven to mimic the effects of a pizza stone. Transfer the assembled pizza onto the hot surface for baking.

Q: Can I make the pizza sauce in advance? A: Absolutely! The pizza sauce can be prepared ahead of time and stored in an airtight container in the refrigerator for up to one week or frozen for longer storage.

Congratulations, you’ve mastered the art of homemade sausage and pepperoni pizza! With the perfect combination of flavorful Contadina® Quick Pizza Sauce, Fleischmann’s® Easy Pizza Crust, and delicious toppings, you’ve created a culinary masterpiece that rivals your favorite pizzeria. Whether you’re enjoying a cozy night in or hosting a gathering with friends and family, this homemade pizza is sure to impress. Get creative with your toppings, experiment with different crust thicknesses, and savor every bite of this irresistible dish. Here’s to countless pizza nights filled with laughter, good company, and delicious homemade creations!