1 cup marinara or pizza sauce, warmed (for serving)
Crushed red pepper flakes, optional (for serving)
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper or lightly grease it with olive oil.
Heat a skillet over medium heat, add the Italian sausage, and cook for 6–8 minutes until fully browned. Drain excess grease and let cool slightly.
In a large bowl, combine the cooked sausage, quartered pepperoni, mozzarella, cheddar, garlic powder, and Italian seasoning. Mix until evenly distributed.
Lightly flour your work surface and roll the refrigerated pizza dough into a rectangle approximately 10 by 14 inches.
Spread the sausage and pepperoni mixture down the center of the dough, leaving about 1 inch of space around the edges.
Fold the long sides of the dough over the filling, then fold in the ends and pinch the seams firmly to seal.
Transfer the loaf to the prepared baking sheet with the seam facing down and lightly brush the top and sides with olive oil.
Make 3–4 small slits across the top with a sharp knife to allow steam to escape during baking.
Bake for 25–30 minutes, or until the crust is golden brown and the dough is fully cooked.
While the bread bakes, combine melted butter, minced garlic, and parsley in a small bowl to make the garlic butter.
Remove the pizza bread from the oven and brush the top with garlic butter, then sprinkle with grated Parmesan cheese.
Allow the bread to rest for 5–10 minutes before slicing and serve warm with marinara or pizza sauce for dipping.
Notes
Drain the sausage well to avoid a soggy bottom crust.
Cool the filling slightly to make the dough easier to handle.
Seal every seam firmly and place the loaf seam-side down.
Customize the filling with sautéed mushrooms, diced bell peppers, or olives.
Add up to 1/2 cup of provolone or Monterey Jack cheese for extra cheesiness.
Ensure the sausage filling reaches 160°F for safety.