Ingredients
1
tablespoon olive oil
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
lb bulk Italian sausage
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1
package (8 oz) shredded mozzarella cheese (2 cups)
3/4
cup Muir Glen™ organic pizza sauce (from 15-oz can)
10
slices pepperoni
Preparation
Heat oven to 400°F. Brush bottom and sides of two 8x4-inch shiny aluminum loaf pans with olive oil.
Unroll dough onto large cutting board; cut in half crosswise. Let stand 5 minutes. Press each piece of dough firmly into bottom and at least 2 inches up sides of each pan. Bake 10 minutes.
Meanwhile, heat 10-inch nonstick skillet over medium-high heat. Cook sausage, onion and bell pepper in skillet 7 to 9 minutes, stirring frequently, until sausage is no longer pink. Remove from heat. Stir in 1/2 cup of the shredded cheese and the pizza sauce until cheese is melted.
Sprinkle bottom of each partially baked crust with 1/2 cup of the shredded cheese. Divide sausage mixture evenly, and spoon onto cheese layer in each of the pans. Top each evenly with pepperoni slices and remaining 1/2 cup cheese.
Bake pizzas 12 to 15 minutes or until crust is deep golden brown and cheese is melted. Let stand 5 minutes. Run metal spatula or sharp knife around edges of pan to loosen, and carefully remove pizzas from pan to cutting board. With sharp knife, cut each pizza into 4 wedges.
