Ingredients
Instructions
- Preheat the oven according to the package directions on the canned pizza crust.
- Unroll the pizza crust onto a round pizza pan or baking sheet and press it into an even circle, building up the edges slightly for a crust.
- While the oven preheats, sauté the sliced onions and bell peppers in a skillet over medium heat until softened and slightly caramelized, about 8 to 10 minutes. Set aside.
- Spread the pizza sauce evenly over the crust, leaving a small border around the edge.
- Sprinkle the shredded mozzarella evenly over the sauce.
- Layer the sautéed onions and bell peppers, pepperoni, and diced ham evenly over the cheese.
- Scatter the fresh mozzarella balls over the top.
- Bake according to the crust package directions, usually 12 to 15 minutes, until the crust is golden and the cheese is melted and bubbly.
- Slice and serve immediately.
Notes
Sauté the onions and bell peppers ahead of time. Adding them raw can release excess moisture during baking and make the crust soggy.
Do not overload the center of the pizza with toppings. Keep a thin, even layer so the crust bakes through fully rather than staying doughy in the middle.
A mix of shredded and fresh mozzarella balls gives the best combination of even coverage and those gooey, melty pockets of cheese.
Let the pizza rest for 2 to 3 minutes after baking before slicing so the cheese sets slightly and does not slide off with the first cut.
Do not overload the center of the pizza with toppings. Keep a thin, even layer so the crust bakes through fully rather than staying doughy in the middle.
A mix of shredded and fresh mozzarella balls gives the best combination of even coverage and those gooey, melty pockets of cheese.
Let the pizza rest for 2 to 3 minutes after baking before slicing so the cheese sets slightly and does not slide off with the first cut.