Pepperoni Pizza Cake


Serves 6

2 cans Pillsbury™ refrigerated classic pizza crust
1 1/2 cups pizza sauce
3 cups shredded mozzarella cheese
1 cup sliced pepperoni

Measure diameter of tall-sided ovenproof pan. (Pan used was 6-inch in diameter with 4-inch high side.) Unroll 1 can of dough onto work surface; press out into thin layer. Cut out 3 (6-inch) rounds; place on a baking sheet. Bake 8 minutes. Remove from baking sheet to cooling rack; cool.

Unroll remaining can of dough; cut 2 additional (6-inch) rounds from long edge of dough, leaving opposite side untouched. Place rounds on cooled baking sheet. Bake 8 minutes. Remove from baking sheet; cool.

Meanwhile, line the deep pan with cooking parchment paper so that ends of paper stick up and out of pan. Cut long strip of dough at least 1/2 inch wider than height of pan. Carefully drape long strip of dough around inside edge of pan to line, leaving 1/2 inch hanging over outside edge of pan and bottom of pan open. Pinch seam to seal.

Carefully place 1 partially baked crust round in bottom of pan. Spread pizza sauce over crust; top with pepperoni slices and sprinkle with mozzarella cheese (when cheese melts, crust above will stick to it). Repeat to make 3 more layers. For top layer, place last crust over cheese; sprinkle with remaining cheese and arrange remaining pepperoni on top.

Fold overhanging dough over top layer of pizza cake to make a raised crust edge.