DinnerCountHomemade Pizza Night
On this pizza night, everyone tops their own section. You press refrigerated dough out on a sheet pan, bake it for a few minutes, and then add the sauce and mozzarella. Then bowls of pepperoni, peppers, and mushrooms come out so each person can top a corner. One section stays plain for anyone who wants only cheese. It bakes in under twenty minutes.
Ingredients (serves 4)
- Refrigerated pizza dough1 can (13.8 oz)
- Olive oil1 tbsp
- Pizza sauce1 cup
- Mozzarella shredded2 cups
- Pepperoni1 cup
- Bell pepper1 each
- Mushrooms¼ lb
- Italian seasoning1 tsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need 1 can (13.8 oz) of refrigerated pizza dough, 2 cups mozzarella, and 1 cup pepperoni.
For 4 people, you’ll need 1 can (13.8 oz) of refrigerated pizza dough, 2 cups mozzarella, and 1 cup pepperoni.
For 6 people, you’ll need 1½ cans (13.8 oz) of refrigerated pizza dough, 3 cups mozzarella, and 1½ cups pepperoni.
For 8 people, you’ll need 2 cans (13.8 oz) of refrigerated pizza dough, 4 cups mozzarella, and 2 cups pepperoni.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Refrigerated pizza dough | 1 can (13.8 oz) | 1 can (13.8 oz) | 1½ cans (13.8 oz) | 2 cans (13.8 oz) |
| Olive oil | 1 tbsp | 1 tbsp | 1½ tbsp | 2 tbsp |
| Pizza sauce | 1 cup | 1 cup | 1½ cups | 2 cups |
| Mozzarella shredded | 2 cups | 2 cups | 3 cups | 4 cups |
| Pepperoni | 1 cup | 1 cup | 1½ cups | 2 cups |
| Bell pepper | 1 each | 1 each | 1½ each | 2 each |
| Mushrooms | ¼ lb | ¼ lb | ½ lb | ½ lb |
| Italian seasoning | 1 tsp | 1 tsp | 1½ tsp | 2 tsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. The dough comes in a can that is best used all at once, so the recipe shows a whole can (about 4 portions). Save the extra for later.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 13×18 sheet pan. At about 1.5× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 13×18 sheet pan. At about 2× the recipe that’s two sheet pans of food. Bake two sheets at once and swap them top to bottom halfway through, or bake one after the other. The time for each sheet is the same.
In DinnerCount, this recipe is sized to exactly who’s home tonight, whether that is a hungry teenager, a toddler, or a guest.
Open this recipe in DinnerCount for free
Forty recipes are free to read and cook, sized to your household. You don’t need an account or a card.
Steps
- Heat the oven to 425°F, or to 400°F if your sheet pan is dark or nonstick. Brush a large sheet pan with the olive oil. Unroll the refrigerated pizza dough onto the pan and press it out toward the edges with your fingertips. If the ingredient list shows two cans of dough, use one pan for each can. If the dough springs back, let it rest for 5 minutes and try again. Bake the bare crust for 8 minutes. The crust is ready for the toppings when the top looks dry and the edges have just started to turn golden.
- While the crust bakes, dice the bell pepper and slice the mushrooms. Put the pepperoni, the peppers, and the mushrooms in small bowls so everyone can top their own section.
- Take the pan out of the oven and set it on the stove. The pan is hot, so keep hands off it. Spread the pizza sauce over the crust, leaving a bare inch at the edge. Scatter the mozzarella over the sauce. Add the toppings one section at a time, and leave a section plain for anyone who wants only cheese. Sprinkle the Italian seasoning over everything.
- Bake for 6 to 10 minutes more. The pizza is done when the crust is deep golden brown underneath, the cheese has melted and browned in spots, and the pepperoni is crisp at the edges. Lift a corner with a spatula to see the underside of the crust. A pizza with a lot of toppings can take longer. If the crust is still pale underneath, bake 2 to 3 minutes more and check again. Pepperoni is a cured sausage that is ready to eat, so the oven only has to heat it through. Cut the pizza into squares and let it cool for 3 minutes before serving.
Good to Know
- Contains Milk, Wheat. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
