Last updated on February 18th, 2019.
This Double Decker Stuffed Pizza will satisfy ALL your pizza cravings. This stuffed pizza recipe uses mushrooms, peppers, sausage, and pepperoni, or you can use your favorite toppings!
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I’ve mentioned a few times that even though Aldo loves my cooking, sometimes he just wishes we would just order pizza so he can stuff his face with cheesy, doughy, greasy, saucy pizza goodness.
And I totally get that. As delicious as healthy foods can be, there is something about pizza that is just so good that no other food can compare.
Well, he wanted pizza and he got pizza.
The other day we made a stuffed pizza. This thing probably weighed about 5 lbs total. And it fed us for a few days. And it was GOOD.
If you are attempting some kind of diet, you should probably look away. Close this page. Maybe check out this salad instead. Because once you take a look at this pizza, you’re going to be tempted to drop everything and make it ASAP. Or order pizza from the nearest pizza place, if you are more the lazy type. 🙂
The awesome thing about this pizza (aside from how freakin’ good it was) is that you can use whatever toppings you want – as long as you have enough to fill the pizza pan. You can use more veggies and less pepperoni/sausage… or, FILL IT SOLELY WITH MEAT. Whatever you want!
For this recipe you will need a 9-inch springform pan. An 8 inch one will work too. This is the same kind of pan you’d use for a cake. The reason for this is that you can remove the sides easily and really enjoy the gorgeous pizza crust that forms. You can use a regular round baking/casserole dish or a pie dish if you don’t have the springform pan, but it might be much harder to cut neat slices of pizza and the crust might get soggy as it cools down. So I highly recommend getting the springform cake pan. You’ll use it for lots of other recipes too, I promise! This is the one I have from Amazon.
Yes, this recipe is a little over the top. No, no one needs to eat a double decker stuffed pizza. But sometimes it’s fun to go overboard and make something so ridiculous and so ridiculously good.
So if you’re looking for a fun and tasty activity, I would recommend making this pizza. You will get messy making it, and you will get messy eating it. And sometimes that’s the best way to enjoy our food. 🙂
How to make stuffed pizza:
You’ll start by quickly preparing the stuffing: cook the sausage, mushrooms, and peppers in a skillet and drain all the juices that come out. This will make sure your pizza doesn’t turn out soggy!
Then you’ll prepare the bottom part of the pizza crust: Roll out store-bought pizza dough to a 16-inch circle (or as close to a circle as you can get it! No one is perfect!). Wrap the pizza dough around your springform pan and bake it for 4 minutes. This will make a nice crispy crust on the bottom so that your pizza won’t get soggy. (Note: if you want to make your own pizza dough, then you cannot go wrong with Jamie Oliver’s pizza dough recipe.)
Fill the pre-baked crust with marinara sauce, sausage & mushroom toppings. Add cheese, pepperoni. Cover it with a second layer of pizza dough, and then some more marinara and cheese.
The whole thing goes into the oven for 20 minutes. Once it is baked, just let the pizza cool for 10 minutes. I know, this is the hardest part. 😉 Use a knife to separate the crust from the pan sides. Slice into 8 slices and enjoy!
If you liked this stuffed pizza recipe, please let me know in the comment below! And don’t forget to leave a rating in the recipe card and share this recipe on Facebook and Pinterest.
Double Decker Stuffed Pizza
- 2 lb pre-made pizza dough , thawed if frozen
- 3 tablespoons cornmeal
- 3 Italian sausages (hot or sweet, your choice), removed from casings
- 5 oz baby bella mushrooms (about 6 mushrooms), cleaned and sliced
- 1/2 bell pepper (I used red), seeds removed and diced into 1/2 inch pieces
- 1.5 cups marinara sauce
- 2 cups mozzarella cheese
- 15-20 pepperoni slices
- Optional: 1 tablespoon olive oil + 1/2 teaspoon ground garlic powder , for brushing the crust
- Preheat the oven to 425F. Spray the inside of the springform pan with nonstick spray or rub with a stick of butter. Sprinkle cornmeal all over the inside of the springform pan, tilting the pan from side to side to evenly distribute the cornmeal.
- In a large skillet, cook the sausage over high heat, breaking it up with a spatula as you cook. As the sausage releases juices, drain the juices so you can brown the sausage. When it is fully cooked (about 5 minutes), drain the sausage through a large colander over a bowl or a plate. Set the sausage aside.
- In the same pan that you cooked the sausage, cook the mushrooms until they start to sweat. At that point, add the bell pepper and saute for another 2-3 minutes. Drain the mushroom/bell pepper mixture into the same colander as the sausage. You want all the extra liquid to drain from the pizza stuffing, so your pizza won't be soggy.
- Take about 2/3 of the pizza dough and roll it out and/or use your hands to stretch the dough into a ~16 inch circle. This dough will be the bottom and sides of the pizza.Carefully place the dough into the pan. Wrap the dough around the top edges of the pan, and then press the dough into the pan. This takes a bit of effort, but keep pressing the dough into the pan while fixing the edges of the dough.Bake the bottom of the pizza for 4 minutes. This will help make sure the pizza is not soggy. If the sides of the pizza cave in during baking, just straighten them out (careful! it's hot!) after baking - the dough should still be pliable after 4 minutes of baking.
- Assemble the pizza! Place about 1/2 of the marinara sauce over the bottom of the pizza. Add about 1/3 of the mozzarella cheese. Add the sausage/mushroom/bell pepper mixture.Add 1/3 of the cheese (half of the remaining cheese). Place pepperoni slices all over the mozzarella.
- Roll the rest of the dough into a ~11 inch circle. Carefully place the dough on top of the pizza, and press the top dough into the pre-baked dough, forming a nice crust around the edge of the pan. Use a knife to make 3 slits in the top layer of dough. This will make sure the pizza doesn't puff up while baking.Brush the crust with olive oil and sprinkle with garlic powder all around the edges.
- Add the rest of the marinara sauce to the top of the stuffed pizza. Top with the rest of the cheese.
- Bake for 20 minutes (or according to the dough packaging directions). The crust should should turn a nice gold color and feel done and 'hollow' when tapped. Let stand for 10 minutes. Run a knife along the inside edge of the springform pan to loosen the pizza from the pan. Remove the outside of the pan. Slice pizza into 8 slices and enjoy!!
Have you ever had stuffed pizza? Was it the most amazing thing ever?? Tell me all about it!!