Brass Tap Classic Recipe

Make pepperoni cups

Preheat oven to 400°F (205°C). Arrange pepperoni slices on a parchment-lined baking sheet spaced so they don't overlap. Bake 6–8 minutes until edges curl into cups and edges are crisp. Remove and let drain on paper towels. Reserve the rendered pepperoni oil on the baking sheet for later use if desired.

Cook Italian sausage

While pepperoni bakes, heat a skillet over medium heat. Crumble the bulk Italian sausage into the skillet and cook, stirring occasionally, until fully browned and cooked through, about 6–8 minutes. Break into small bite-sized pieces. Transfer to paper towels to drain excess fat.

Sauté mushrooms

Toss sliced mushrooms with 1 tsp olive oil and a pinch of kosher salt. In the same skillet used for sausage (wipe out if too greasy), heat over medium-high and sauté mushrooms 3–5 minutes until golden and any released moisture evaporates. Remove from heat and let cool slightly.

Preheat oven to highest setting with pizza stone or heavy baking sheet inside (500–550°F / 260–290°C if available) for at least 30 minutes. If using a conventional 400°F oven, preheat to 400°F and use a perforated pizza pan or an inverted baking sheet.

Stretch or roll the dough to a 12-inch round on a lightly floured surface. Transfer to a pizza peel dusted with semolina or cornmeal or to a parchment-lined baking sheet.

Brush the dough edge lightly with 1 tbs olive oil and sprinkle the sea salt and 1/2 tsp of the dried Italian herb blend around the rim to create a seasoned crust.

Spread the vine-ripened tomato sauce over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce depending on preference.

Evenly distribute the shredded whole milk mozzarella over the sauced dough.

Scatter the cooked Italian sausage pieces evenly over the cheese.

Arrange the sautéed mushrooms across the pizza in an even layer.

Place the crispy pepperoni cups on top of the pizza, open-side up so they hold any loose cheese or oil. Reserve a few cups for garnish if desired.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake until the crust is golden and cheese is bubbly and beginning to brown, 8–12 minutes at 500–550°F or 12–18 minutes at 400°F, rotating halfway for even browning.

Remove pizza from oven and immediately sprinkle remaining 1/2 tsp dried Italian herb blend and the grated Parmesan over the hot pizza. Add freshly ground black pepper to taste.

Garnish with torn fresh basil leaves and a pinch of red pepper flakes if using. Let the pizza rest 2–3 minutes, then slice and serve.