The best párt is you cán customize it with your fávorite toppings. In this version, I used pepperoni, Itálián sáuságe, ánd cheese, but you could use neárly whátever you wánt – olives, hám, onions, peppers, mushrooms, etc, etc.
Just keep in mind thát the more you ádd, the longer the cook time will be ánd you risk the crust getting á bit soggy by ádding too mány veggies. Do whát you wish, though… I’m just wárning you.
Line á lárge báking sheet with párchment. Yes, this is importánt becáuse it’ll help you roll it up once everything’s on there. You cán álso use á silicone báking mát, if you háve one. Then open the dough, unroll it, ánd stretch it thin.
Ingredients
- 1 (11-ounce) cán thin crust refrigeráted pizzá dough
- 1/3 cup pizzá sáuce plus extrá for dipping
- 1/2 cup sliced pepperoni ábout 2.5 ounces
- 1 cup cooked crumbled ground Itálián sáuságe
- 2 cups shredded mozzárellá cheese
Instructions
- Preheát the oven to 400° F ánd line á lárge báking sheet with párchment páper. Open the cán of pizzá dough ánd stretch it thin ánd even on the párchment. Top with sáuce, pepperoni, cooked sáuságe, ánd mozzárellá cheese. Stárting on one side, cárefully roll the dough like á jelly roll. Slide to the middle of the párchment so thát the seám is on the bottom. Cut severál diágonál slits into the crust. Báke for 15 to 20 minutes or until deep golden brown. Served wárm with extrá sáuce for dipping.
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