Homemade Pizza Night

Name: Homemade Pizza Night
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can (13.8 oz) Refrigerated pizza dough; 1 tbsp Olive oil; 1 cup Pizza sauce; 2 cups Mozzarella shredded; 1 cup Pepperoni; 1 each Bell pepper; ¼ lb Mushrooms; 1 tsp Italian seasoning

Pizza night where everyone tops their own section. Refrigerated dough gets pressed out on a sheet pan, then the sauce and mozzarella go on. Bowls of pepperoni, peppers and mushrooms come out so each person claims a corner, and the plain half stays plain for whoever wants cheese only. It bakes in under twenty minutes.

30 minServes 4 as writtenOvenAmericanContains Milk, Wheat

Homemade Pizza Night, as the finished dish — The photo is an illustration of the finished dish, not a photograph of this recipe as written.

Ingredients — serves 4

Refrigerated pizza dough1 can (13.8 oz)
Olive oil1 tbsp
Pizza sauce1 cup
Mozzarella shredded2 cups
Pepperoni1 cup
Bell pepper1 each
Mushrooms¼ lb
Italian seasoning1 tsp

How much to make for 2, 4, 6 or 8

Ingredient	For 2	For 4	For 6	For 8
Refrigerated pizza dough	1 can (13.8 oz)	1 can (13.8 oz)	1½ cans (13.8 oz)	2 cans (13.8 oz)
Olive oil	1 tbsp	1 tbsp	1½ tbsp	2 tbsp
Pizza sauce	1 cup	1 cup	1½ cups	2 cups
Mozzarella shredded	2 cups	2 cups	3 cups	4 cups
Pepperoni	1 cup	1 cup	1½ cups	2 cups
Bell pepper	1 each	1 each	1½ each	2 each
Mushrooms	¼ lb	¼ lb	½ lb	½ lb
Italian seasoning	1 tsp	1 tsp	1½ tsp	2 tsp
The pan	Written for 4 adult-size portions; you are cooking for about 2 — roughly 0.5× the recipe. The dough comes in a can that’s best used all at once — the card is the whole can’s worth (about 4 portions); keep the rest.	—	Written for 4 adult-size portions; you are cooking for about 6 — roughly 1.5× the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet-loads — two sheets at once (swap them top to bottom halfway) or one after the other; the time per sheet is the same.	Written for 4 adult-size portions; you are cooking for about 8 — roughly 2× the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet-loads — two sheets at once (swap them top to bottom halfway) or one after the other; the time per sheet is the same.

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Steps

Heat the oven to 425°F. Brush a large sheet pan with the olive oil. Unroll the refrigerated pizza dough onto the pan — one pan per can when the list shows two — and press it out toward the edges with your fingertips; if it springs back, let it rest for 5 minutes and try again.
Dice the bell pepper and slice the mushrooms. Put the pepperoni, the peppers and the mushrooms in small bowls so everyone can top their own section.
Spread the pizza sauce over the dough, leaving a bare inch at the edge for the crust, and scatter the mozzarella over it. Add the toppings by section — the plain half stays plain — and sprinkle the Italian seasoning over everything.
Bake for 14 to 18 minutes. Check that the crust is golden underneath (lift a corner with a spatula), the cheese has melted and browned in spots, and the pepperoni is crisp at the edges. Pepperoni is a ready-to-eat cured sausage, so the oven only has to heat it through — by the time the cheese has browned it is well past 165°F, the reheating figure. Cut into squares and let it cool for 3 minutes before serving.

Good to know

Contains Milk, Wheat — from the ingredient names, so not a complete list. It cannot see inside a jar, a mix or a sauce, and formulas change. For an allergy or intolerance, read the package every time — never decide from this line.
🌡 Pepperoni — cook to 165°F at the thickest part , the USDA minimum for a pre-cooked item being reheated. A thermometer is the test; color is not. Pre-cooked or frozen packaged items: follow the package directions over this.