Equipment Needed
- Large skillet
- Rimmed baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Sharp knife or pizza cutter
Step-by-Step Instructions
I always start by getting my filling ready, because a cool filling is your secret weapon. In my large skillet, I sauté the diced onion and bell pepper in a little olive oil until they’re soft. Then, I add the ground sausage, breaking it up as it browns. I sprinkle in the Italian seasoning here, letting the flavors bloom in the fat. Once the meat is fully cooked, I drain any excess grease—this step is crucial to prevent a soggy dough. I transfer this mixture to a bowl and let it cool completely. Pouring hot filling onto the dough is a recipe for a leaky, hard-to-handle mess.
While the filling cools, I prep my workspace. I preheat my oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper. On a lightly floured surface, I roll out my pizza dough into a rough rectangle, about 12×15 inches. Don’t stress about perfect edges! I then gently transfer this rolled-out dough onto my prepared baking sheet. Now, the assembly begins. I spread that 1/2 cup of pizza sauce evenly over the dough, leaving a clean 1-inch border around all edges. This saucy layer is the glue of the whole operation.
Now for the fun part: piling on the “garbage.” Over the sauced area, I sprinkle a light layer of both shredded cheeses first. This initial cheese layer acts like a delicious glue for the filling. Then, I evenly distribute the cooled meat and veggie mixture over the cheese. Finally, I top it all with the remaining cheese. The key is an even, moderate layer. I made the mistake of creating a mountain of filling once, and the roll burst spectacularly in the oven. Once piled, I carefully lift the long edge of the dough and start rolling it over the filling, tucking it in gently as I go, like a giant, savory cinnamon roll.(See the next page below to continue…)