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Double-Crust Pizza Supreme

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  0 reviews
  • 25 min prep time
  • 1 hr 5 min total time
  • 9 ingredients
  • 8 servings
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Put the pie back in pizza with this recipe, with two layers of refrigerated dough filled with two kinds of meat, peppers, mushrooms, sauce, and extra cheese.

Ingredients

1
package (12 oz) bulk pork sausage
2
cans (13.8 oz each) Pillsbury™ refrigerated classic pizza crust
1
package (3.5 oz) small pepperoni slices
1
jar (14 oz) pizza sauce
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1
medium green bell pepper, cut into 1/4-inch-thick rings, if desired
1/2
cup chopped onion (1 medium), if desired
8
slices (3/4 to 1 oz each) mozzarella cheese
2
tablespoons grated Parmesan cheese

Steps

  • 1 Heat oven to 375°F. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels.
  • 2 Unroll 1 can of dough on pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of mozzarella cheese.
  • 3 Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over mozzarella cheese, and unfold. Press edge to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top.
  • 4 Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.
  • 1 Heat oven to 375°F. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels.
  • 2 Unroll 1 can of dough on pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of mozzarella cheese.
  • 3 Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over mozzarella cheese, and unfold. Press edge to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top.
  • 4 Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.

Expert Tips

For a crisper crust, sprinkle about 1 tablespoon cornmeal on pizza pan before pressing out the dough. A pizza stone will also do the trick.

For ease in shaping the top pizza crust, draw a 12-inch circle on a sheet of waxed paper. Press out the dough to fill the circle.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
170
% Daily Value
Total Fat
18g
28%
Saturated Fat
8g
38%
Trans Fat
0g
0%
Cholesterol
45mg
15%
Sodium
1490mg
62%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
5%
Sugars
9g
9%
Protein
21g
21%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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