Double-Crust Pizza Supreme

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.

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Servings 8

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ingredients 9
Prep Time 25 min
Total Time 1 hr 5 min

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

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Directions

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.