Friday nights in our house always meant one thing – homemade pizza night. The smell of bubbling cheese and sizzling pepperoni would fill the kitchen, and before long, everyone would magically appear, hovering impatiently until that first glorious slice was ready. My sausage pepperoni pizza became legendary among friends and family, not just for its perfect golden crust or generous toppings, but for that incredible cheese pull that stretches halfway across the table before breaking.
I’ll never forget the first time I nailed this recipe. My husband took one bite, closed his eyes, and declared it better than our favorite pizzeria. (High praise coming from him!) The secret? A trifecta of flavors – spicy Italian sausage, crispy pepperoni, and fresh green peppers – all swimming in a sea of melted mozzarella. It’s the kind of pizza that makes you close your eyes and sigh after the first bite.
What makes this sausage pepperoni pizza special isn’t just the taste – it’s how simple it is to make. No fancy equipment needed, just good ingredients and about 35 minutes from start to gooey, cheesy finish. Whether it’s a busy weeknight or a casual gathering with friends, this pizza never fails to disappear faster than I can slice it.
Why You’ll Love This Sausage Pepperoni Pizza
Let me tell you why this pizza has become my go-to recipe for every pizza night craving. First off, it’s ridiculously easy—no fancy skills required, just layer, bake, and devour. The combination of spicy Italian sausage, crispy pepperoni, and fresh green peppers is a flavor explosion, but the real star is that ooey-gooey cheese pull that’ll have everyone reaching for seconds.
Perfect for Busy Nights
When time’s tight but you want something homemade, this pizza saves the day. Seriously—from dough to done in about 35 minutes! The secret? Using store-bought dough (no shame in that game) and pre-cooked sausage. Even on my most exhausted nights, I can whip this up without thinking twice.
Customizable Toppings
Don’t like green peppers? Swap in mushrooms. Prefer spicy? Use hot Italian sausage. I’ve made this with everything from caramelized onions to pineapple (don’t @ me, it’s delicious). The base recipe is foolproof, so make it yours. My kids even do “make-your-own-section” pizzas—half pepperoni, half plain cheese. Total crowd-pleaser!
Ingredients for Sausage Pepperoni Pizza
Here’s everything you’ll need to make this crowd-pleasing pizza – trust me, you probably have most of it already! The magic happens with just a handful of simple ingredients:
- 1 lb pizza dough (store-bought or homemade – I won’t judge!)
- 1/2 cup pizza sauce (my secret? Add a pinch of garlic powder)
- 2 1/2 cups mozzarella cheese, shredded (go for whole milk for that perfect melt)
- 1/2 cup pepperoni slices (the thin ones curl up beautifully)
- 1/2 lb Italian sausage, cooked and crumbled (mild or hot – your call!)
- 1 cup green bell pepper, chopped (about 1 medium pepper)
- 1 tbsp olive oil (for brushing that golden crust)
Optional but oh-so-good: a sprinkle of dried oregano, garlic powder, or crushed red pepper flakes. I always add them – takes it from good to “wow!”
Equipment You’ll Need
Don’t stress about fancy tools – you likely have everything needed for perfect sausage pepperoni pizza already in your kitchen! Here’s what I always grab:
- Pizza stone or baking sheet – My well-loved pizza stone gives that crispy crust we crave, but a regular baking sheet works great too (just preheat it!)
- Rolling pin – Though honestly, I usually just stretch the dough with my hands – it’s more fun and gives that rustic look
- Parchment paper (optional) – Lifesaver for easy transfer if you’re nervous about sticking
- Cheese grater – Freshly shredded melts so much better than pre-shredded
- Pastry brush – For that golden olive oil crust finish (a folded paper towel works in a pinch)
See? Nothing crazy. The beauty of homemade pizza is that it doesn’t demand professional equipment – just good ingredients and a hot oven!
How to Make Sausage Pepperoni Pizza
Alright, let’s get to the fun part – making this glorious pizza! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step so yours turns out perfect on the first try.
Preparing the Dough
First things first – crank that oven to 475°F. If you’re using a pizza stone (which I highly recommend for that crispy crust), toss it in now to preheat for at least 20 minutes. While that’s heating up, let’s tackle the dough. I like to stretch mine by hand – just press from the center outward, rotating as you go. No need to be perfect! If it springs back, let it rest 5 minutes then try again. Transfer to a parchment-lined baking sheet (trust me, this makes life easier) or your preheated pizza stone if you’re feeling brave.
Layering Toppings
Here’s where the magic happens! Spread your sauce evenly, leaving about an inch around the edges for that beautiful crust. Now the cheese – sprinkle about 2 cups first (this creates a protective layer so your crust doesn’t get soggy). Next comes the good stuff: crumbled Italian sausage, those gorgeous pepperoni slices (they’ll curl up into little cups of deliciousness), and your chopped green peppers. Finish with the remaining 1/2 cup cheese – this top layer melts into everything beautifully.
Baking and Serving
Slide that beauty into the oven and bake for 12-15 minutes. You’ll know it’s done when the cheese is golden and bubbly, and the crust is a perfect golden brown. Resist the urge to slice immediately! Let it rest 2 minutes (I know, torture) so the cheese sets slightly. Brush the crust with olive oil if you’re feeling fancy, then slice and watch everyone’s eyes light up as that cheese stretches for miles!
Tips for the Best Sausage Pepperoni Pizza
After making this pizza more times than I can count, I’ve picked up some tricks that take it from good to “can I have your recipe?” level. First – always preheat your pizza stone or baking sheet. That initial blast of heat gives you that perfect crispy crust we all crave. Second, don’t overload the toppings! I know it’s tempting, but too much weighs down the dough. Stick to my measurements and you’ll get perfect balance in every bite.
Here’s my golden rule: let the pizza rest 2 minutes after baking. I know it’s hard when that cheesy aroma fills your kitchen, but those extra minutes let the cheese set so you get clean slices instead of a cheesy landslide. Oh, and if you’re using store-bought dough, let it come to room temperature first – it stretches so much easier that way!
One last pro tip: shred your own mozzarella. The pre-shredded stuff has anti-caking agents that make it melt weirdly. Freshly grated gives you that Instagram-worthy cheese pull every time. Trust me on this one!
Variations for Your Sausage Pepperoni Pizza
One of the best things about this pizza? It’s like a blank canvas for your cravings! I’ve played around with dozens of variations over the years—here are my favorites that always get rave reviews.
For heat lovers, swap in hot Italian sausage and add some sliced jalapeños. (My brother insists this is the only way to eat pizza!) More of a veggie fan? Skip the meat altogether and load up with mushrooms, black olives, and red onions. My husband’s favorite combo adds caramelized onions—their sweetness plays perfectly against the salty pepperoni.
If you’re feeling fancy, try these upgrades: fresh basil leaves added after baking, a drizzle of hot honey (trust me on this!), or swapping half the mozzarella for smoked provolone. For a breakfast twist, I’ve even topped leftovers with a fried egg—absolute perfection at 2am!
The beauty is, once you’ve mastered the basic recipe, the topping possibilities are endless. Just remember my golden rule: don’t overload the dough, and you’ll have pizza magic every time.
Serving Suggestions
This sausage pepperoni pizza is a complete meal on its own (no shame in eating it straight from the pan!), but I love rounding it out with a few simple sides. A crisp Caesar salad cuts through the richness perfectly—just toss some romaine with dressing, croutons, and extra parmesan. Garlic bread is always a hit too, especially for mopping up any stray sauce.
When we have friends over for pizza night, I’ll often set out a veggie platter with ranch dip too. The crunch of fresh carrots and cucumbers makes a nice contrast to all that gooey cheese. And let’s be real—cold beer or soda is non-negotiable! For kids, I’ll sometimes do apple slices on the side to balance out the meal.
Pro tip: Keep a shaker of crushed red pepper and grated parmesan at the table. Everyone loves customizing their slices! Oh, and napkins. Lots of napkins—this is gloriously messy eating.
Storing and Reheating Leftover Sausage Pepperoni Pizza
Let’s be real—leftovers rarely happen with this pizza, but when they do, here’s how to keep them tasting fresh. Store cooled slices in an airtight container in the fridge for up to 3 days. To reheat, skip the microwave (unless you like soggy crust)! Instead, pop slices in a 375°F oven for 5-7 minutes or until the cheese bubbles again. My secret? A quick 60 seconds in a hot skillet—it crisps the bottom perfectly while melting the cheese. Breakfast pizza, anyone?
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates based on my exact ingredient choices. Your pizza might vary depending on brand preferences or how generous you are with the cheese (no judgment here!). Here’s the nutritional breakdown per generous slice:
- Calories: 650
- Fat: 35g (15g saturated)
- Carbohydrates: 50g
- Fiber: 3g
- Sugar: 5g
- Protein: 32g
- Sodium: 1200mg
Now, if you’re watching certain things, here’s how I lighten it up sometimes: use turkey pepperoni (cuts sodium by a third!), part-skim mozzarella, or load up on extra veggies. But honestly? This is pizza we’re talking about – sometimes you just gotta enjoy that glorious cheese pull without overthinking it! The way I see it, homemade is already healthier than delivery since you control the ingredients.
One last thing – if you’re tracking macros closely, remember that dough thickness and exact topping amounts will change these numbers. My measurements give you a great starting point, but your mileage may vary based on how you build your perfect pizza!
Frequently Asked Questions
I’ve gotten so many questions about this sausage pepperoni pizza over the years – here are the ones that pop up most often with my tried-and-true answers!
Can I use pre-cooked sausage?
Absolutely! In fact, that’s my secret shortcut for busy nights. Just crumble it right onto the pizza – no extra cooking needed. If you’re using raw sausage though, brown it first (and save those delicious drippings for brushing the crust!). Either way works great.
How do I prevent a soggy crust?
Oh man, soggy crust is the worst! Here’s my foolproof method: don’t overload toppings, preheat your pan or stone, and that magical cheese layer under the toppings acts as a moisture barrier. Also – pat your green peppers dry with a paper towel before adding them. Works every time!
Can I make this ahead?
You bet! I’ll often prep everything in the morning – cook the sausage, chop the peppers, shred the cheese – then just assemble when I’m ready to bake. The dough can even sit covered in the fridge overnight (it develops more flavor!). Just let it come to room temp before stretching.
What’s the best way to reheat leftovers?
Microwave is quick but makes the crust rubbery. Instead, toss slices in a 375°F oven for 5-7 minutes or crisp them in a dry skillet over medium heat. The skillet method is my favorite – it makes the bottom crunchy while melting the cheese perfectly!
Can I freeze this pizza?
Yes, but here’s how I do it: bake first, cool completely, then freeze slices on a baking sheet before transferring to bags. Reheat straight from frozen in a 400°F oven for about 10 minutes. The texture isn’t quite as perfect as fresh, but still way better than store-bought frozen pizza!
Now it’s your turn – try this recipe and share your pizza masterpiece with me! Tag me on Pinterest or leave a comment below. I can’t wait to see your cheesy creations and hear how your family reacts to that first incredible cheese pull!
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35-Minute Sausage Pepperoni Pizza That Tastes Like Heaven
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A homemade cheesy sausage, pepperoni, and green pepper pizza with extra mozzarella for the perfect cheese pull.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce
- 2 1/2 cups mozzarella cheese, shredded
- 1/2 cup pepperoni slices
- 1/2 lb Italian sausage (mild or hot), cooked and crumbled
- 1 cup green bell pepper, chopped
- 1 tbsp olive oil (for brushing crust)
- 1/2 tsp dried oregano (optional)
- 1/2 tsp garlic powder (optional)
- Pinch of crushed red pepper flakes (optional)
Instructions
- Preheat oven to 475°F. If using a pizza stone, preheat it for at least 20 minutes.
- Stretch or roll dough into a 12–14 inch circle. Transfer to a pizza pan or parchment-lined baking sheet.
- Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle about 2 cups mozzarella over the sauce.
- Add cooked crumbled Italian sausage, green bell pepper, and pepperoni slices.
- Sprinkle the remaining 1/2 cup mozzarella over the top.
- Bake 12–15 minutes until cheese is browned and bubbling and the crust is golden.
- Brush crust with olive oil (optional), rest 2 minutes, slice, and serve hot.
Notes
- For extra crispiness, preheat your pizza stone or baking sheet.
- Adjust toppings to your preference.
- Let the pizza rest briefly before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 5g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg