Updated August 14, 2017
cans (13.8 oz each) Pillsbury™ refrigerated pizza crust
tablespoons olive oil, divided
lb mozzarella cheese, grated
green bell pepper, sliced
Preheat oven to 400°F. Lightly oil a large baking 11x17-inch baking sheet with 1 tablespoon of olive oil.
Open 2 cans Pillsbury® Pizza Crust. Roll out crusts on a lightly floured surface until they are slightly larger than half of the baking pan. Work the pizza crusts into the baking pan, making sure the dough goes up the sides and covers the entire pan. Pinch the dough seam together in the middle to meld the two crusts into one big one.
Drizzle the crust with an additional 1 tablespoon olive oil and poke the crust with a fork a few times. Par-bake crust at 400°F for 6 minutes.
Remove pan from oven and use a fork to push down any bubbles that have formed in the crust. Spread marinara sauce evenly over crust, working it all the way to the edges. Then spread on cheese, pepperoni, green peppers, and dried basil.
Return pizza to oven and bake for another 12-15 minutes, rotating pan halfway through baking, until dough is nicely browned around the edges and cheese is bubbling.
Let pizza cool for 5 minutes when it comes out of the oven. Then slice into 21 square slices (3 rows by 7 rows) and serve!
More About This Recipe
- If you were a child in the 90s you almost certainly remember the famous Bigfoot Pizza campaign from Pizza Hut™. (Here’s a commercial. Thanks, Internet!)What was the Bigfoot Pizza? It was a large rectangular pizza that was cut into 21 square pieces (revolutionary!) It made many an appearance on my childhood dinner table, so I thought it would be fun to bring it back, except with a homemade version.And luckily enough, two Pillsbury refrigerated pizza crusts (the classic variety, not thin crust) fit perfectly into a large 11x17-inch baking sheet after you roll them out. This makes for some really big pizza possibilities! (Sasquatch-sized, specifically.)Let’s bring the Bigfoot back!