Name: Roots Salad Kitchens 18 SAUSAGE & PEPPERONI PIZZA Recipe
Cook time: 1 h
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 unit pizza dough (store-bought or homemade); 2 tbs olive oil (for brushing); 2 tsp cornmeal or semolina (optional, for dusting pan); 1.75 cups pizza sauce (tomato-based); 6 cups shredded low-moisture mozzarella cheese; 0.5 cups grated Parmesan cheese; 1 tsp dried oregano; 1 tsp crushed red pepper flakes; 2 cups hot or mild Italian sausage (cooked and crumbled); 3 cups pepperoni slices; 1 cup sliced red bell pepper (optional for extra pepper flavor); 0.5 cup sliced onion (optional); 0.25 cup fresh basil leaves (for garnish); 1 tsp olive oil (for drizzle); 0.5 tsp freshly ground black pepper; 0.25 cups extra grated Parmesan (optional, for serving)

Method

Dough / Base

Preheat oven and prepare pan

Position an oven rack in the lower-middle position and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza stone, place it in the oven to heat. Lightly dust a large baking sheet or pizza peel with cornmeal or semolina.

Shape the dough

If using refrigerated dough, let it rest at room temperature for 30 minutes. Stretch or roll the dough to an 18-inch diameter on a lightly floured surface, leaving a slightly thicker edge for the crust. Transfer the shaped dough to the prepared baking sheet or a cornmeal-dusted pizza peel. Brush the outer rim lightly with 1–2 tbs olive oil.

Sauce & Cheese

Apply sauce

Spread the pizza sauce evenly over the dough, leaving a 1/2- to 1-inch border for the crust. Use about 1 3/4 cups of sauce for full coverage on an 18-inch pizza.

Add cheeses and seasonings

Evenly distribute the shredded mozzarella (about 6 cups) over the sauce. Sprinkle the 1/2 cup grated Parmesan over the mozzarella. Lightly dust the surface with dried oregano and crushed red pepper flakes for balanced flavor.

Meats & Toppings

Prepare sausage

If your Italian sausage is raw, remove casings and cook in a skillet over medium heat until browned and cooked through, breaking into crumbles (about 7–9 minutes). Drain excess fat and pat the sausage dry with paper towels. Measure out 2 cups of crumbled sausage. If using pre-cooked sausage, warm lightly in a skillet.

Assemble toppings

Scatter the 2 cups of cooked crumbled sausage evenly over the cheese. Arrange pepperoni slices (about 3 cups) across the pizza so the whole surface is covered. If using, distribute sliced red bell pepper and sliced onion evenly among the meats.

Baking & Finishing

Bake the pizza

Slide the pizza (on the baking sheet or peel) into the preheated oven (onto the pizza stone if using). Bake at 500°F (260°C) for 10–14 minutes, or until the crust is golden and the cheese is bubbling and starting to brown in spots. Rotate the pan halfway through for even baking.

Finish and rest

Remove the pizza from the oven and let it rest on a cutting board for 3–5 minutes. Drizzle 1 tsp olive oil over the top and sprinkle with freshly ground black pepper. Scatter fresh basil leaves and additional grated Parmesan to taste. Let cool slightly before slicing.

18 Sausage & Pepperoni Pizza Recipe