Everyone at my office adores this interesting Tex-Mex dish. I consistently get requests for it.
| Prep Time: | 45 mins |
| Cook Time: | 2 hrs 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 8 |
| Yield: | 1 9 1/2-inch deep-dish pizza |
Ingredients
- nonstick cooking spray
- 1 tablespoon fine cornmeal
- 1 (16 ounce) package refrigerated pizza dough
- 2 cups shredded mozzarella cheese
- 2 cups shredded extra-sharp Cheddar cheese
- ¼ cup grated Parmesan cheese, or to taste
- ½ cup chopped sun-dried tomatoes, or to taste
- 8 ounces Italian sausage, cooked, pork
- 4 ounces sliced baby portobello mushrooms
- 1 small sweet red pepper, thinly sliced
- ¼ cup sliced black olives, or to taste
- 2 cups heavy cream
- 4 large eggs
- 1 teaspoon crushed dried basil
- 1 teaspoon dried oregano
- 1 teaspoon whole fennel seeds
- ½ teaspoon garlic salt
- ¼ teaspoon crushed red pepper
- ¼ teaspoon garlic powder
- 14 slices pepperoni
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
- Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
- Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
- Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
- Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
- Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
- Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
- Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
- Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef’s knife to finish slicing the pieces.
- You can use homemade or purchased pizza dough. Use oven-roasted grape tomatoes instead of sun-dried, hot or mild pepper instead of sweet, and 1/2 teaspoon minced fresh garlic instead of the garlic powder if preferred. You can add whatever ingredients you like, this is just what we had in ours.
- Reheat slices low and slow in the microwave for 4 to 5 minutes on 30 to 40% power until warmed through and cheeses have melted.
Nutrition Facts
| Calories | 676 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 236 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 26 g |
| Sodium | 1276 mg |
| Sugars | 6 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
It’s Looks Delicious! But I can’t find the recipe