Pepperoni and Mushroom Pan Pizza

This easy-to-make pepperoni and mushroom pan pizza has a soft and airy crumb and a crispy outer crust and can be ready to eat in just four hours from start to finish. 

This pizza is like a focaccia, with a little less olive oil, topped like a pizza. The dough is super flexible, and can be baked right away or refrigerated and baked the next day. 

Cheesy Pan Pizza with Turkey Sausage

This cheesy pan pizza with turkey sausage begins with a light and airy yet thick crust which is topped with lots of mozzarella cheese, cooked turkey sausage, and a little bit of marinara sauce, and then baked in a cast iron pan for an extra crispy crust.

Because the cheese goes all the way to the edge of the dough, just like with Detroit pizza, each slice of pizza is crispy from edge to edge. To ensure that the dough does not get soggy, you place most of the cheese on the dough first, then a few dollops of sauce, and finally more cheese.