Recipe

Pepperoni Sausage Pesto Pizza

A large-format PINZZA™ layered with rich pizza sauce, melted whole milk mozzarella, pepperoni, and savory sausage, balanced with sweet sun-dried tomatoes. Baked until hot and bubbly, then finished with a bright pesto drizzle and fresh grated Parmigiano Reggiano for a bold, herb-forward finish.

Pro Tips for Operators

  • Batch prep: Roast vegetables in advance and hold chilled up to 2 days for fast line assembly.
  • Crust type: Works best on Pinsa, Roman-style, or par-baked artisan crusts due to their light interior and crisp edge.
  • Menu idea: Offer as a seasonal vegetarian special or “white pie” alternative with an upcharge for truffle oil drizzle.

Ingredients

  • 1 each 12×14 fully cooked Palermo’s PINZZA™
  • 8 oz pizza sauce
  • 3 cups shredded whole milk mozzarella
  • 30 slices pepperoni
  • 1 ½ cups cooked Italian sausage
  • 1 cup sliced or julienned sun-dried tomatoes
  • 3 Tbsp pesto (finish)
  • ¼ cup freshly grated Parmigiano Reggiano (finish)

Instructions

  1. Place PINZZA™ on a pizza screen or pan.
  2. Spread pizza sauce evenly over the surface, leaving a small border around the edge.
  3. Top with mozzarella, distributing evenly to cover the sauce.
  4. Add pepperoni, crumbled sausage, and sun-dried tomatoes, spreading evenly across the pizza.
  5. Bake at 475–500°F for 5–7 minutes, until cheese is fully melted and the crust is hot and crisp.
  6. Remove from oven and finish with a pesto drizzle and fresh grated Parmigiano Reggiano.
    - For a deck or stone oven: 450°F–500°F (232°C–260°C)
    - For a conveyor or convection oven: 425°F (218°C)

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