Pizza Cake (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cans refrigerated classic pizza crust (such as Pillsbury™)
02 - 1½ cups organic pizza sauce (from a 15-ounce can)
03 - 3 cups mozzarella cheese, shredded
04 - 1 cup pepperoni slices
05 - 1 tablespoon butter, melted (optional, for brushing crust)

# Instructions:

01 - Preheat your oven to 400°F (200°C). Ensure the rack is positioned in the center of the oven for even baking.
02 - Measure the diameter of your tall-sided ovenproof pan. The recipe is designed for a 6-inch diameter pan with 4-inch high sides, but you can adjust for different size pans. Line the pan with cooking parchment paper, allowing the ends to extend above the sides of the pan to create handles for easy removal later.
03 - Unroll one can of pizza dough onto a work surface and press it out into a thin layer. Using a round cutter or tracing around a plate, cut out three 6-inch rounds from the dough. Place these rounds on a cookie sheet and bake for 8 minutes until partially cooked but not browned. Remove from the cookie sheet to a cooling rack to cool completely.
04 - Unroll the second can of pizza dough. Cut two additional 6-inch rounds from the long edge of the dough, leaving the opposite side untouched for the outer wall. Place these rounds on a cookie sheet and bake for 8 minutes. Remove and cool completely on a rack.
05 - From the remaining dough (the piece left after cutting the two rounds), cut a long strip that's at least ½ inch wider than the height of your pan. Carefully line the inside edge of the parchment-lined pan with this strip of dough, allowing ½ inch to hang over the outside edge of the pan, leaving the bottom open. Pinch the seam where the ends meet to seal it into a continuous ring.
06 - Place one of the partially baked crust rounds in the bottom of the pan, inside the dough wall. Spread approximately ¼ cup of pizza sauce evenly over the crust. Add some pepperoni slices and sprinkle with about ½ cup of mozzarella cheese, ensuring the cheese reaches the edges (as it melts, it will help adhere to the next layer).
07 - Continue layering with three more partially baked crusts, each followed by sauce, pepperoni, and cheese. Build up to create a total of four interior layers. For the top layer, place the final crust over the cheese, then sprinkle with the remaining cheese and arrange the remaining pepperoni on top to create a decorative finish.
08 - Carefully fold the overhanging dough from the wall over the top layer of the pizza cake, creating a raised crust edge that seals in all the layers. Press gently to adhere the dough to the top layer.
09 - Place the assembled pizza cake in the preheated oven and bake for 20-25 minutes, or until the dough around the pizza cake is fully cooked and golden brown. To test doneness, carefully lift the pizza cake using the parchment paper handles to check that the outer wall is cooked through.
10 - Once completely baked, remove from the oven and allow the pizza cake to cool in the pan for 5 minutes. This resting time helps the layers set for easier slicing. Carefully lift the pizza cake out of the pan using the parchment paper handles. If desired, brush the outer crust with melted butter for extra flavor and shine. Use a sharp knife to cut into wedges, just as you would slice a cake.

# Notes:

01 - A springform pan works particularly well for this recipe as the sides can be removed for easier serving.
02 - You can customize each layer with different toppings for a variety of flavors in one cake.
03 - The pre-baking of the individual pizza rounds helps ensure the interior layers cook properly.
04 - For best results, use a cheese that melts well, such as low-moisture mozzarella or a pizza blend.

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