Pepperoni And Sausage Pan Pizza With Green Peppers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Pork · high-protein
1150 cal
51g protein
88g carbs
66g fat
per serving · estimated
Ingredients
- two 1 lb balls refrigerated pizza dough
- 1 3/4 cups low-moisture mozzarella, shredded
- 2 oz sliced pepperoni
- 4 1/2 oz bulk Italian sausage
- 3/4 cup pizza sauce
- 1 large, sliced green bell pepper
- 1 1/2 tbsp olive oil
- 1/4 cup grated Parmesan
- 2 tsp total dried oregano and red pepper flakes
Method (tap to check — screen stays awake)
- Heat the oven to 500F with a rack in the lower third and let the dough sit out 20 minutes so it stretches without snapping back.
- Brown the sausage in a skillet over medium-high heat for 6 minutes, breaking it into crumbles, until no pink remains and the fat runs clear.
- Oil two cast-iron or cake pans generously and press a dough ball into each, pushing it up the sides about half an inch.
- Spread on the sauce, then mozzarella, then sausage, pepperoni and peppers, keeping the toppings shy of the very rim.
- Bake 15 to 18 minutes until the cheese is bubbling and freckled brown and the underside of the crust is crisp when lifted with a spatula.
- Shower with Parmesan, oregano and pepper flakes, then slide onto a board and cut into squares.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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