Roni Cup Meatlovers Pizza with Garlic Knot Crust
A delightful blend of savory meats and a buttery garlic knot crust that promises comfort and satisfaction with every bite.
Ingredients
For the Garlic Knot Crust
- 1 lb pizza dough store-bought or homemade
- 4 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
For the Pizza Toppings
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced pepperoni
- 1/2 cup cooked Italian sausage, crumbled
- 1/2 cup sautéed mushrooms (use fresh button mushrooms or portabellos)
- 1/4 cup grated Parmesan cheese
- as desired pizza sauce (homemade or store-bought)
Instructions
Preparation
- Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven as it preheats.
- In a mixing bowl, combine melted butter with minced garlic, parsley, oregano, and salt.
- Roll the dough into a large circle and cut into strips. Tie each strip into a knot and place them around the pizza’s edge, pressing them slightly into the base.
Assembly
- Spread a thin layer of pizza sauce evenly across the center of the pizza, leaving the edges with the garlic knot crust exposed.
- Sprinkle mozzarella cheese over the sauce, followed by pepperoni, sausage, and sautéed mushrooms. Finish with Parmesan cheese.
Baking
- Bake for about 15-20 minutes, checking frequently until the crust is golden brown and the cheese is bubbly.
- Remove from oven, let cool for a few minutes, slice, and serve.
Notes
For best results, let ingredients reach room temperature before using. Store leftovers in an airtight container for up to 3 days, and reheat in the oven to retain crust crispiness.