- 1 can (14.5 ounce) petite diced tomatoes, well drained
- 1 jar (14 ounce) pizza sauce
- 1 tube (13.8 ounce) refrigerated pizza crust dough
- 4 cups (16 ounces) shredded Mozzarella cheese, divided
- 1 pound ground beef, cooked and drained
- 1 tablespoon dried minced onion
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup grated Parmesan cheese
- 4 ounces sliced pepperoni
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon grated Parmesan cheese
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Preheat oven to 400°F. Generously grease two 9-inch round pans with nonstick spray. Combine tomatoes and pizza sauce in a medium bowl and set aside.
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Divide pizza crust into half. Roll each half into an 11-inch circle. Transfer to prepared pans, letting dough drape over the edge. Sprinkle each crust with ½ cup Mozzarella cheese.
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Season cooked ground beef with minced onion, oregano, and basil. In each pan, layer ¼ of the meat mixture, ¼ cup parmesan cheese, ¼ of tomato mixture, and ½ cup Mozzarella cheese. Repeat the layers: meat, Parmesan cheese, tomato mixture.
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Fold the dough in to form an edge. Arrange pepperonis evenly over pizzas and top both with remaining ½ cup Mozzarella cheese on each.
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Bake 25-30 minutes or until crust is golden brown. Remove from oven and let stand 10 minutes.
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Meanwhile, combine buttery topping ingredients and brush over hot crust edges. Cut each pizza into fourths and serve.
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Calling all pizza lovers! Give this Mega Meat Garlic Bread Pizza, Easy Air Fryer Pizza, or Pepperoni Pizza Crescent Ring, a try!