Stuffed Pizza

Yield: 8 servings
Community Recipe from


  • 1 can(s) 14.5 oz diced tomatoes
  • 1 tablespoon(s) brown sugar
  • 1 tablespoon(s) Italian seasoning
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) salt
  • 1 tablespoon(s) olive oil
  • 2 Starter Crust (671), slightly thawed
  • 1 pound(s) Italian seasoned sausage
  • 1 package(s) sliced mushrooms
  • 1 package(s) (3.5 oz) sliced pepperoni
  • 3 cup(s) mozzarella cheese
  • 1/2 medium red pepper chopped
  • 1/2 medium green peppers, chopped


  1. 1. Preheat oven to 425°F.
  2. 2. Combine tomatoes, brown sugar, spices and olive oil in a small saucepan. Cover and simmer for 25-30 minutes until tomatoes bread down and sauce is slightly thick.
  3. 3. Place crust into ungreased 10-inch spring form pan pushing crust up along sides.
  4. 4. Sauté sausage and mushrooms. Remove excess drippings with a paper towel.
  5. 5. Layer crust with 1 cup of mozzarella cheese, sausage, mushrooms, pepperoni, peppers and remaining cheese.
  6. 6. Top with second crust and pinch edges to seal.
  7. 7. Cut several 1/2-inch slits on crust to vent.
  8. 8. Bake pizza for 30 minutes. Top with sauce and bake an additional 15-20 minutes.
  9. 9. Allow pizza to rest 15 minute before cutting.
  10. Tip: If pizza is getting too dark, cover edges with foil. Use a deep round cake pan or casserole dish if you do not have a spring form pan.
November 2012

This recipe is a personal recipe added by CherylB61 and has not been tested or endorsed by MyRecipes.

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