For The Whole Weat Pizza Crust:
2 ½ cups whole wheat pastry flour
1 tbsp baking powder
1 tsp sea salt
1 cup water
1 tbsp olive oil
For The Sauce:
1 cup your favorite healthy tomato sauce My Roasted Tomato Sauce recipe works well.
For The Pizza:
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried basil
1/2 tsp sea salt
1/4 tsp ground black pepper
1/2 cup nitrate-free and nitrite-free Pepperoni sliced
1 link sweet Italian sausage casing removed
6 oz fresh mozzarella cheese thinly sliced
Preheat your oven to 400 degrees.
Heat a non-stick skillet to medium-high heat. Cook Italian sausage until well-browned, making sure to break into bite-size pieces. Once browned, allow to cool. Set aside for later.
Spread the tomato sauce over the pizza dough, leaving about 1/2 inch around the outside edge for the crust. Sprinkle sauce with oregano, basil, thyme, salt and pepper.
Spread the mozzarella slices evenly across the pizza. Arrange the crumbled sweet Italian sausage and pepperoni slices over the mozzarella.
Place the pizza into the oven and bake for 8 to 10 minutes or until the crust edges are golden and the cheese is melted. After taking the pizza out of the oven, allow it to cool for a few minutes so that the cheese has time to set. Slice pizza and serve
I added 1 teaspoon of oil in the pan to brown the sausage.
Break up the sausages into little chunks before adding it to the plan, because it’s a lot more difficult to crumble them once cooked.
I used a pizza paddle and stone to make the Italian Sausage Pepperonni
If you plan to use one make sure that you build the pizza on the paddle.
Remember to flour the paddle well so can easily transfer the pizza into the oven.
I stretched the dough into an 11 ½ to 12 ½ inch round, maybe 1/8 to ¼ inch thick which you are free to adjust based on your preference.
If you don’t have a paddle no worries, you can flip your baking sheet the other way around instead.