This Pepperoni and Sausage Pizza Tart with Parmesan Crust turns classic pizza flavors into a tart-style crowd-pleaser.
At our house, game day isn’t just about the plays on the field — the menu is part of the ritual. Every season I like to add a few new dishes to the lineup, and this pepperoni and sausage pizza tart has quickly become a staple. It combines the familiar flavors of pizza with a rich, savory parmesan crust that holds everything together perfectly.
The crust is a tender, flaky pie dough enriched with freshly grated parmesan for a deep, nutty flavor. The filling is straightforward: cooked Italian sausage, pizza sauce, plenty of shredded mozzarella, a generous layer of pepperoni, fresh julienned basil, and an optional pinch of crushed red pepper for heat. The combination is comforting, slightly spicy, and ideal for sharing.
Cook’s Notes
For the pepperoni layer I used part of a 7-ounce bag, arranging the slices in a slightly overlapping single layer so the tart slices neatly. I prefer hot Italian sausage for more kick, but sweet Italian sausage works equally well if you prefer milder flavors. I make the dough ahead and chill it for an hour before rolling and blind-baking; this gives a crisp, sturdy crust that supports the toppings without getting soggy.
Make sure you drain any excess grease from the cooked sausage before adding it to the crust. If you like a touch of extra umami, sprinkle a little more parmesan over the finished tart. Fresh basil added after baking keeps the herb flavor bright.
This pizza tart is an easy way to elevate game day or any casual gathering — it slices like a tart, serves easily, and looks great on the table. Enjoy!
Pepperoni and Sausage Pizza Tart with Parmesan Crust
Ingredients
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 cover evenly
- 8-10 fresh basil leaves, julienned (cut into thin strips)
- 1/2 tsp. red pepper flakes, optional
- 1/2 tsp. garlic salt, optional
Instructions
Parmesan Crust
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In the bowl of a food processor, combine the flour, cold butter, salt, and parmesan cheese. Pulse several times until the mixture resembles coarse cornmeal. Add ice water one tablespoon at a time, pulsing, until the dough begins to clump and you can form small pieces between your fingers.
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Form the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for one hour. Spray a 9-inch tart pan with nonstick spray and set aside.
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Preheat the oven to 375°F (190°C). Roll the chilled dough out to fit the prepared tart pan. Press the dough into the pan and prick the bottom and sides with a fork. Cover with foil and fill with pie weights or dried beans. Bake 10–12 minutes until the crust is lightly browned. Remove foil and weights and keep the oven at 375°F.
Assembling the Pizza Tart
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In a medium skillet over medium heat, cook the Italian sausage until it is no longer pink. Drain any excess fat and transfer the cooked sausage to the pre-baked crust using a slotted spoon, spreading it evenly.
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Spread the pizza sauce evenly over the sausage. Sprinkle one cup of the shredded mozzarella over the sauce. Arrange the pepperoni slices in a single slightly overlapping layer. Scatter the julienned basil over the pepperoni, then top with the remaining shredded mozzarella.
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Bake for 30–35 minutes, until the cheese is fully melted and lightly browned. Remove from the oven and, if desired, sprinkle with red pepper flakes, garlic salt, and an extra dusting of parmesan. Let cool a few minutes, slice into wedges, and serve.