Pepperoni Sausage Pizza

Pepperoni sausage pizza is the ultimate meat lover’s dream. This hearty, satisfying pizza piles two layers of savory Italian sausage and crispy pepperoni over a bed of rich tomato sauce and melted mozzarella cheese. The crust comes out golden and crisp on the outside while staying soft and chewy inside. Whether you use homemade dough or store-bought to save time, this pepperoni sausage pizza delivers the bold, salty, slightly spicy flavors that make pizza night the best night of the week.

Why This Pepperoni Sausage Pizza Works

The secret to an exceptional pepperoni sausage pizza is layering the meats correctly and pre-cooking the sausage. Raw sausage releases grease as it bakes, which can make the pizza soggy. Browning the sausage beforehand renders out excess fat and concentrates the flavor. Placing the pepperoni both under and over the cheese creates two textures: pepperoni hidden beneath the cheese stays soft and juicy, while pepperoni on top becomes crispy and curled at the edges. Using whole-milk mozzarella rather than part-skim provides superior melt and a richer, creamier finish.

Ingredients

1 pound pizza dough (homemade or store-bought)
1/2 cup pizza sauce or marinara sauce
8 ounces whole-milk mozzarella cheese, shredded
4 ounces Italian sausage, casings removed
4 ounces pepperoni slices
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Cornmeal for dusting

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 475 degrees Fahrenheit (245 degrees Celsius). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly grease it or line it with parchment paper. Dust with cornmeal for a crispy bottom crust.

Step 2: Cook the Sausage

In a skillet over medium heat, cook the Italian sausage, breaking it up with a spoon, until browned and cooked through, approximately six to eight minutes. Transfer to a paper towel-lined plate to drain.

Step 3: Shape the Dough

On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. Transfer the dough to a piece of parchment paper or a pizza peel dusted with cornmeal. If the dough springs back, let it rest for five minutes before continuing.

Step 4: Assemble the Pizza

Spread the pizza sauce evenly over the dough, leaving a one-half inch border for the crust. Sprinkle half of the shredded mozzarella over the sauce. Distribute the cooked sausage and half of the pepperoni slices over the cheese. Top with the remaining mozzarella. Arrange the remaining pepperoni slices on top. Sprinkle with Parmesan cheese, oregano, and red pepper flakes if using.

Step 5: Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for twelve to fifteen minutes until the crust is golden brown and the cheese is bubbly with browned spots. For an extra-crispy crust, bake directly on the oven rack for the final two minutes.

Step 6: Rest and Serve

Remove the pizza from the oven and let it rest on a cutting board for two to three minutes. This allows the cheese to set slightly so it does not slide off when sliced. Slice into eight pieces and serve hot.

Variations and Tips

Add sliced mushrooms, bell peppers, or black olives for additional toppings. Use spicy Italian sausage and hot pepperoni for an extra-spicy version. Substitute provolone or fontina for half the mozzarella for a more complex cheese flavor. Brush the crust with garlic butter after baking for a stuffed-crust effect. Store leftover pizza in the refrigerator for up to three days. Reheat in a skillet over medium-low heat for a crispy bottom crust or in a 375-degree oven for five minutes. Do not microwave, as the crust becomes chewy. For a deep-dish version, press the dough into a cast-iron skillet and increase baking time to twenty-five minutes.