For the meat lovers in your family, this garbage bread is packed with pepperoni, sausage and ham, along with bell peppers and onions — all the classic fixings of a supreme pizza. Serve it for your next family movie night, or as a meal for your friends on game day.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pound spicy Italian sausage, casings removed
- 1/4 cup olive oil
- One 8-ounce container button mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 medium green bell pepper, stemmed, seeded and thinly sliced
- 1 medium red onion, thinly sliced
- 1/4 cup pitted black olives, quartered
- All-purpose flour, for dusting
- 1 1/2 pounds store-bought pizza dough (see Cook’s Note)
- One 6-ounce package sliced pepperoni
- 4 slices deli ham, each cut into 8 strips
- 1 cup store-bought marinara sauce
- 3 cups grated mozzarella (9 ounces)
- 1 large egg, beaten, for egg wash
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
- Heat the sausage in a large nonstick skillet over medium-high heat and cook, stirring to break up the sausage into small crumbles, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain and return the skillet to medium heat.
- Heat the oil in the skillet, then add the mushrooms. Sprinkle with salt and pepper and cook, stirring, until golden brown, 8 to 10 minutes. Stir in the bell pepper and onions and cook, stirring, until lightly caramelized and soft, 6 to 8 minutes. Transfer the vegetables to a bowl and stir in the olives.
- Roll the dough into a 20-by-14-inch rectangle on a lightly floured work surface. Starting on the shorter end of the dough, arrange the pepperoni slices, ham strips and cooked sausage evenly over half the dough, leaving a 1-inch border on the sides, then spoon the marinara sauce evenly over the meat. Sprinkle the mozzarella over the sauce, then scatter the cooked vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
- Transfer the log to the prepared baking sheet, brush with the egg wash and sprinkle with the garlic powder. Bake until the bread is golden brown, about 40 minutes.
- Let the bread cool for at least 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 615 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 98 mg |
| Sodium | 1481 mg |
| Serving Size | 1 of 10 servings |
| Calories | 615 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 98 mg |
| Sodium | 1481 mg |
Reviews
How do you reheat this, please? I did make it and it’s fantastic!
This thing was a monster! By the time I piled all the ingredients on my pizza dough, it must have been 6 inches tall. I baked for 35 minutes and it was perfect. I did the egg wash and then sprinkled the top with garlic powder, dried basil and maldon sea salt. It was a hit!
Excellent! I used a Pillsbury pizza dough and it was fabulous! The only thing you have to watch for is the baking time. Ours took about 15-18 minutes.