Rolled Crust Pizza is worth the time it takes to make it. That amazing thick edge of the crust. Topped with sausage or anything you want.
Rolled Crust Pizza - yum!
Today, National Pizza Day, I'm giving you my Rolled Crust Pizza recipe. I used my friend Maggie's pizza dough. You make the dough much like you make bread, letting it rise and then punching it down (twice). Then roll it out like you do a pie crust and transfer it to the pizza pan.
I always make my pizza on a jelly roll baking sheet. That's the cookie sheet that has a rim (sides) on it. I like the thick side crust you get when you double the dough over on itself.
The last time I made this recipe, I made half of the pan with pesto (store-bought since we didn't have any homemade Pesto Besto - remember, a little goes a long way), kalamata olives, onions, green peppers, garlic, mushrooms, cheese, Italian sausage, and a few spices. The other half was covered in red sauce (my favorite), garlic, onions, green peppers, mushrooms, cheese, spices, and Italian sausage.
I like pizza with red sauce better than pesto, but both are delicious. I especially love the crust on this pizza. I usually don't let my pat-in-pan dough raise before I put it in the pan. It raises a bit when I bake it. I'll be making Maggie's crust from now on (but I only let it rise once). Yum!
I know you're gonna love this homemade Rolled Crust Pizza.
What You Need
You will need a big bowl, measuring cups and spoons, knife, cutting board, jelly roll pan or pizza pan, and measuring cups and spoons. And a pizza cutter, of course.
Rolled Crust Pizza Recipe
- 1 cup warm water 110-115F degrees
- 2-¼ t dry yeast one packet
- 3-¼ cup flour
- 1 t salt
- ¼ cup extra virgin olive oil
- Baking spray
- 2 tablespoons cornmeal
- 5 Italian sausage links sweet
- 1 medium onion chopped
- 2 cloves garlic minced
- ½ a green pepper chopped
- ½ a pound fresh button mushrooms sliced (or 1 small can sliced mushrooms, drained and sautéd)
- 1 15- oz can tomato sauce or 8 oz for half a pizza
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- 10 kalamata olives pitted and sliced
- 2 tablespoons Pesto Besto or store-bought (for ½ a pizza)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Put the warm water in a large bowl and sprinkle yeast over top of water.
- Stir. Let stand until it bubbles.
- Add the flour, ½ cup at a time until 3 cups are fully incorporated and kind of sticky.
- Sprinkle the salt over the top of the dough.
- Pour the remaining flour onto a countertop or flat surface.
- Dump the sticky mixture onto the floured surface.
- Knead it until it is elastic and shiny, about 10 minutes. You may have to add a little more flour so it isn't too sticky, but it will still be a little "wet" feeling.
- Wash the bowl and then coat the bowl with olive oil and put the dough in it.
- Turn the dough over to coat it with oil.
- Cover with a towel and set it in a warm place to rise for an hour or hour and a half, until it doubles in size.
- Punch the dough down.
- Then roll it on a floured surface to a size that fits your pan or pizza stone.
- Coat your pan a little baking spray and sprinkle cornmeal over it.
- Use the rolling pin to roll the dough onto your rolling pin and then transfer it to the pan.
- Add whatever toppings you want. Toppings I use are listed below.
- Slice (½-inch rounds) and fry the Italian sausages until browned and nearly done. Drain.
- Spread ½ the pizza with tomato sauce and the other ½ with Pesto Besto.
- Sprinkle the garlic over the whole pizza and use a spoon or knife to move the garlic around the sauce so it isn't all clumpy.
- Scatter the chopped onion and chopped green pepper over the pizza.
- Sprinkle the basil and oregano on the red sauce side.
- Sprinkle the pepper over top of the whole pizza.
- Spread the sliced olives over the pizza.
- Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the pizza.
- Scatter the Italian sausage over the top of the pizza evenly.
- After adding these toppings (or any you like), bake the pizza at 425F degrees 25-30 minutes or until the crust is nice and brown.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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