Slice Of Pepperoni / Italian Sausage Recipe
Make Slice Of Pepperoni / Italian Sausage Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Disclosure: Some product links may be affiliate links. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust & Dough (single slice portion)
Sauce & Seasoning
Cheese
Meats & Toppings
Finish & Serve
Method
Crust & Dough (single slice portion)
Prepare dough
If using refrigerated or room-temperature dough, divide and weigh to approx. 0.25 lb (about a single slice portion). Lightly flour a work surface and gently stretch or roll the dough into a roughly 6–7 inch oval or triangle about 1/8–1/4 inch thick, leaving a slightly thicker edge for the crust.
Preheat oven to 500°F (260°C) with a pizza stone or a baking sheet inverted on the middle rack for at least 30 minutes. If using a pizza pan, preheat oven to 475°F (245°C).
Lightly brush the underside of the dough and the pizza peel or baking sheet with 0.5 tsp olive oil to prevent sticking.
Sauce & Seasoning
Season sauce
In a small bowl, combine 2 tbs tomato pizza sauce with 0.25 tsp minced garlic (if using), 0.125 tsp dried oregano and a pinch (0.05 tsp) of crushed red pepper flakes. Stir to blend.
Spread the seasoned sauce evenly over the stretched dough, leaving a 1/2 inch border for the crust. Use the back of a spoon to spread in a thin, even layer.
Cheese
Evenly distribute 0.5 cup shredded mozzarella over the sauced dough, making sure to cover the center but not overload the edge. Sprinkle 1 tsp grated Parmesan evenly over the mozzarella if using.
Meats & Toppings
Add pepperoni and sausage
Arrange 12 pepperoni slices on top of the cheese in a single layer, overlapping slightly if desired. Scatter 1.5 oz cooked, crumbled Italian sausage evenly over the pepperoni/cheese. Press toppings lightly into the cheese so they adhere during baking.
If you like crisper pepperoni, place the assembled slice under a broiler for the last 30–45 seconds after baking to render edges; otherwise proceed to baking step.
Bake
Carefully transfer the prepared slice to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 6–8 minutes, or at 475°F (245°C) for 8–10 minutes, until the crust is golden, cheese is melted and bubbling, and pepperoni edges are slightly crisp. Rotate halfway through baking for even browning.
Finish & Serve
Remove the slice from the oven. Immediately drizzle 0.25 tsp olive oil over the crust and sprinkle with 0.05 tsp freshly ground black pepper.
Garnish with 1 fresh basil leaf torn and placed on top if desired. Let the slice rest for 1 minute, then serve hot.