This recipe recreates the dish in your photo: a cheesy, saucy, deep-dish pizza baked in a small foil pan, loaded with pepperoni, sausage, mushrooms, peppers and onions.
Ingredients — 1 deep-dish 8–9 inch pan
Base
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1½ cups pizza sauce or thick marinara
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1½ cups shredded mozzarella
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½ cup shredded cheddar or pizza blend
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½ lb (225 g) Italian sausage, cooked and crumbled
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½ cup pepperoni slices
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½ cup sliced mushrooms
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½ green bell pepper, diced
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¼ small red onion, thinly sliced
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1 small tomato, optional
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1 tbsp grated Parmesan
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1 tsp Italian seasoning
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½ tsp garlic powder
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¼ tsp black pepper
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1 tbsp olive oil
For a crusted version
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1 package refrigerated pizza dough, enough to cover the bottom and sides
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1 tbsp olive oil
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Pinch of salt
Method
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Prepare the meat: Brown the sausage in a skillet over medium heat until completely cooked. Drain excess grease.
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Prepare the vegetables: Sauté mushrooms, bell pepper and onion in a little olive oil for 3–4 minutes. This prevents the finished pizza from becoming watery.
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Prepare the pan: Lightly grease an 8–9 inch deep foil or metal baking pan.
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Add crust: Press pizza dough into the bottom and slightly up the sides. Brush lightly with olive oil.
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First layer: Spread about ¾ cup pizza sauce over the dough.
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Add half the mozzarella, followed by sausage, pepperoni, mushrooms, peppers and onions.
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Add the remaining sauce and cover generously with the remaining mozzarella and cheddar.
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Sprinkle Parmesan, Italian seasoning, garlic powder and black pepper over the top.
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Bake at 400°F / 200°C for 20–25 minutes, until the cheese is bubbling and deeply golden.
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For the browned appearance in the photo, switch to broil/grill for 1–2 minutes at the end. Watch closely.
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Rest for 5–10 minutes before cutting so the layers set.
For an extra-thick, cheesy version
Use a deep pan and make 2 layers:
Sauce → cheese → meat/vegetables → sauce → cheese → toppings
Keep the final layer mostly cheese and toppings. This gives you the thick, almost casserole-like appearance shown in the picture.
Nutrition & allergen information
Approximate per serving (1/4 of the pizza), assuming the crust and quantities above:
| Nutrient | Approx. |
|---|---|
| Calories | 550–650 kcal |
| Protein | 28–35 g |
| Carbohydrates | 35–45 g |
| Fat | 32–40 g |
| Saturated fat | 14–18 g |
| Fiber | 2–4 g |
| Sodium | 1,200–1,600 mg |
These numbers vary considerably with the pizza dough, cheese, sausage, pepperoni and sauce brands.
Nuts: The recipe itself contains no nuts. However, check packaged pizza dough, sauce, sausage and cheese for manufacturing statements if you’re cooking for someone with a nut allergy.
Other common allergens: milk/dairy and wheat/gluten. Some sausage or processed meats can contain additional ingredients.
Quick Q&A
Can I make it without a crust?
Yes. Grease the pan, add sauce, meat and vegetables, then cover with cheese. Bake at 375°F / 190°C for about 20 minutes. It becomes a pizza casserole.
Can I use only mozzarella?
Absolutely. Mozzarella gives the classic stretchy pizza texture.
Why is my pizza watery?
Usually excess moisture from mushrooms, vegetables, or watery sauce. Sauté vegetables first and use a thick pizza sauce.
Can I prepare it ahead?
Yes. Assemble it, cover and refrigerate for up to 24 hours, then bake. Add roughly 5–10 minutes to the baking time if starting cold.
Can I freeze it?
Yes. Cool completely, wrap tightly and freeze. Thaw in the refrigerator before reheating for the best texture.
How do I get the browned cheese like the picture?
Bake until bubbling, then broil/grill for 1–2 minutes. Don’t walk away—the cheese can burn very quickly.
Can I use chicken instead of sausage?
Yes. Use about 225 g cooked diced or shredded chicken and season it with Italian seasoning and garlic powder.
What gives it the restaurant-style flavor?
A combination of thick pizza sauce, mozzarella + Parmesan, browned sausage, pepperoni, sautéed vegetables, and a very hot final bake.