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Pepperoni and Sausage Pizza Tart with Parmesan Crust

This Pepperoni and Sausage Pizza Tart with Parmesan Crust is a game day winner!
Prep Time15 mins
Cook Time45 mins
Chilling Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: Italian
Servings: 8 slices
Calories: 461kcal
Author: MaryAnn Dwyer


Parmesan Crust

  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup butter, cold, cut into 1/4 inch cubes
  • 1/2 tsp. salt
  • 1 cup freshly grated parmesan cheese, plus extra for sprinkling
  • 1/3 cup ice cold water, approximately

Pizza Tart

  • 1/2 lb. sweet or hot ground Italian sausage
  • 3/4 cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • 30 slices pepperoni, approximate, use more or less to make a nice even layer
  • 8-10 fresh basil leaves, julienned (cut into thin strips)
  • 1/2 tsp. red pepper flakes, if desired
  • 1/2 tsp. garlic salt, if desired


Parmesan Crust

  • In the bowl of a food processor, combine the flour, butter, salt and parmesan cheese. Pulse a few times until the mixture resembles cornmeal. Slowly add one tablespoon of ice water at a time to mixture until it starts to come together and until you can form small clumps of dough in your fingers.
  • Form the dough into a ball, wrap in plastic wrap and place in the refrigerator for one hour to chill. Spray a 9-inch tart pan with nonstick cooking spray. Set aside.  
  • Preheat oven to 375 degrees. Remove the dough from the refrigerator and roll out to fit in the prepared pan. Press the dough into the pan and prick the bottom and sides of the crust with the tines of a fork. Cover the dough with foil and fill with beans. Bake for 10-12 minutes, until lightly browned. Remove from oven. Remove foil and beans. Keep oven at 375 degrees.

Assembling the Pizza Tart

  • In a medium skillet, over medium heat cook the Italian sausage until no longer pink. Remove from the skillet with a slotted spoon to the pie crust.
  • Top the sausage with the pizza sauce spreading into an even layer with the back of a spoon. Sprinkle the sauce with one cup of the shredded mozzarella cheese. Add the pepperoni slices, overlapping a bit. Sprinkle with the julienned basil leaves and then top with the remaining shredded mozzarella cheese.  Bake for 30-35 minutes until cheese is fully melted and lightly browned.
  • Sprinkle with red pepper flakes, garlic salt and some additional parmesan cheese if desired. Cut into wedges and serve.


Calories: 461kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 1092mg | Potassium: 232mg | Fiber: 1g | Sugar: 1g | Vitamin A: 855IU | Vitamin C: 2.1mg | Calcium: 306mg | Iron: 2.1mg