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Recipe Ingredients

  • 1 loaf Bridgford Frozen Ready-Dough®, thawed
  • 3 oz. Bridgford Sliced Pepperoni
  • ½ cup fresh mushrooms, thinly sliced
  • ½ cup red onion, thinly sliced
  • 1 Tbsp. olive oil
  • 1 tsp. garlic powder
  • 1 cup Mozzarella cheese, grated
  • ¼ cup Parmesan cheese, grated
  • 4 small links sweet Italian sausage, cooked and thinly sliced
  • ½ cup canned Italian plum tomatoes, drained and chopped
  • 2 Tbsp. fresh basil or 2 tsp. dried (fresh tastes the best!)

Recipe Directions

  • Sauté mushrooms and onion in 1 tablespoon olive oil and 1/2 teaspoon garlic powder (save the remaining 1/2 teaspoon for later) until onion begins to turn transparent (just a few minutes).
  • Drain excess liquid; set aside.
  • On a lightly floured surface, shape dough into a ball, then roll out to a 9-inch circle.
  • Place dough to fit in a greased heart shaped pan (9-12-inches).
  • If you do not have a heart shaped pan, use a 12-inch circular pizza pan or cookie sheet or cut a large heart shape from a 12-inch circle of parchment paper and place on a greased cookie sheet.
  • Pierce dough several times with fork.
  • Bake in preheated 375° oven for 5 minutes then remove.
  • Increase oven temperature to 425°.
  • Top dough with both kinds of cheese, the remaining 1/2 teaspoon garlic powder, and rest of toppings.
  • Bake at 425° for 15-20 minutes or until crust is golden brown and cheese is bubbling. Remove from pan to wire rack and serve.

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