This Italian Sausage and Pepperoni Pizza is a Friday night favorite, and it’s a million times better than your standard boxed pizza! This post will show you exactly what to do and how to make it—It’s Easy!
Dustin and I have never agreed on what type of pizza we like best. I know. Crazy, huh? How can we still be together if we can’t agree on something as vital to marriage as pizza?
You know we both love our pizza. But without fail, Dustin will always be an Italian Sausage and Pepperoni Pizza kinda guy. Me? I like variety! I bounce from the Hawaiian to the Vegetarian to the Supreme to the…I imagine you get my point.
Dustin is the way he is because meat-only toppings are his jam. Add some breakfast bacon and maybe some salami and he’s in heaven.
Eventually, I decided to embrace Dustin’s beloved pizza. But…in my own way. I wasn’t going to use mediocre Italian sausage or cheap, thin pepperoni found in the majority of frozen pizzas. Nope. I bought freshly made sweet Italian sausage links from my butcher and some nitrate and nitrite free pepperoni. Yep, my way.
Contadina(R) Quick Pizza Sauce:
½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
Fleischmann’s® Easy Pizza Crust:
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN’S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil