Italian Bread Pizza: Sausage and Pepperoni
Experience the tantalizing flavors of an Italian Bread Pizza, meticulously crafted with savory sausage and zesty pepperoni. Prepare to indulge in a delectable culinary creation that will leave you craving for more.
Experience the tantalizing flavors of an Italian Bread Pizza, meticulously crafted with savory sausage and zesty pepperoni. Prepare to indulge in a delectable culinary creation that will leave you craving for more.
- 1 loaf italian bread (from the deli section of your supermarket)
- 0.5 stick butter softened
- 1 pound pork sausage uncooked (i used tennessee pride.)
- 1 8-oz package pepperoni (i used hormel, and i only used a small part of them.)
- 1 26-oz jar prego italian sauce (i only needed about half of it.)
- 1 8-oz package mozzarella cheese shredded (use the amount you like.)
- 1 parmesan cheese grated, and red pepper seasoning
- Carbohydrate 5.54157020833333 g
- Cholesterol 87.70175 mg
- Fat 32.3986608333333 g
- Fiber 0.331075000902017 g
- Protein 15.8762429166667 g
- Saturated Fat 15.323118625 g
- Serving Size 1 1 Serving (102g)
- Sodium 774.713145833333 mg
- Sugar 5.21049520743132 g
- Trans Fat 2.71956308333333 g
- Calories 379 calories
Step-by-step
- Before building your pizza, brown the pork sausage in a skillet, stirring constantly, until the sausage is crumbly and done.
- Drain the sausage and squeeze any excess fat out using paper toweling.
- Set aside until needed.
- Now, slice a loaf of Italian bread into three fairly equally sized slices, horizontally.
- Take the top and bottom slices and put them cut side up in a baking pan.
- The third (middle) slice can be used later for an additional pizza.
- Spread the tops of the two slices in the baking pan lightly with softened butter.
- Place the pan in an oven that has been preheated to 350 to brown the tops.
- (You don't need to use the cooktop for browning; the oven is easier and quicker.)
- Watch the bread slices in the oven carefully, because they will brown in about 5 minutes.
- When they are lightly brown, remove them from the oven, place them on a protected spot on your workspace, and assemble your pizza.
- First, spread each of the two browned slices of bread lightly with Italian sauce.
- You will only need about half of the jar of Italian sauce for good coverage.
- Next, sprinkle one bread slice with cooked sausage, and place as many pepperonis as desired on the other.
- You will need about half of the sausage and only a small part of the package of pepperoni.
- The final topping is shredded mozzarella cheese.
- Sprinkle as much shredded mozzarella cheese on the two pizza as desired.
- Place the pan with the two Italian bread pizzas in the 350 degree oven.
- Bake for 10 minutes, and then turn the oven to broil for an additional 4 or 5 minutes, watching the brownness, so that it does not burn.
- When at your desired degree of brownness, remove your pan of pizzas from the oven, and serve immediately.
- Use grated Parmesan cheese and shaker hot peppers on top, if desired.
- Believe it or not, this is one pizza, cooked at home, that is better than one you can get delivered!
- It is delightfully crispy and crunchy, and you control the toppings and the amounts!!!
How do you keep soft sandwich bread from turning soggy under a heavy layer of sauce and cheese? Moisture control dictates the entire assembly process here. Raw pork sausage releases significant rendered fat during cooking. Drain that meat thoroughly on paper towels before applying it to the crumb, otherwise excess grease will prevent the buttered bread from achieving a crisp exterior at 350 degrees Fahrenheit. Horizontal slicing yields two sturdy bottom pieces from a single loaf, while reserving the center crumb for alternative uses prevents kitchen waste. Swapping standard pork sausage for cooked turkey sausage or plant-based crumbles requires no ratio adjustments. Gluten-free baguettes serve as reliable structural alternatives for guests with sensitivities, provided they are toasted carefully during the initial five-minute window to prevent crumbling. Leftover slices store safely in the refrigerator for up to three days. Reheat them on a hot baking sheet rather than a microwave to restore the distinct crunch of the melted mozzarella topping.
