So one of the things I miss about Indiana is Pizza King. There are 2 types of Pizza King, one from the Lafayette region and one from the Muncie region. I prefer the Muncie region…it’s what I grew up on. I’ve tried both, I just like it better…so..I’ve been on a mission to try to recreate a version of my own. I’ve searched high and low online for hopeful copycat versions, and well, I haven’t found any. So I guess it’s up to me to work on it!
Yes, I know you can order and have it shipped…but that price…for pizza…really? So this version isn’t quite right yet. The pizza however does taste really great, and that’s the only reason why I’m putting my experiment on the blog. Once I perfect the actual version, it will be posted for all of you who are missing Pizza King.
So here’s what I used:
Pizza dough (I made some in my bread machine, using the 1lb recipe. (You can use your favorite dough. Use enough for a 14-16 inch crust.)
8 oz ground sausage
¾ cup chopped pepperoni (I use the logs of pepperoni and chop them up in a food processor.)
½ cup chopped onion
1 cup pizza sauce (I use a homemade recipe, but you can use your favorite recipe, jarred or canned.)
½ tsp fennel seeds
½ tbsp rosemary
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1 tsp dried dill
Breadcrumbs or cornmeal
Preheat oven to 450 degrees Fahrenheit with pizza stone in the oven.
Roughly chop the fennel and rosemary. If you have a spice grinder, that would be perfect.
Brown the ground sausage in a preheated skillet on medium-high heat. Add ½ of the spice mix to the sausage and stir to combine. You can add the spices when you add the sausage to the skillet.
Prepare your other ingredients, such as chopping the onion, chopping/grinding the pepperoni, and shredding the cheeses.
Roll out pizza dough to 14-16 inches (or to fit your pizza stone or pan). Prick the dough all over with a fork. This will help to keep the crust from puffing up during the par bake.
I use a board to transfer the pizza crust to the stone. Flour the board all over, then sprinkle some breadcrumbs or cornmeal on the board. Lay the crust on the board.
Sprinkle some breadcrumbs or cornmeal onto your pizza stone or pan. This will help to keep the pizza from sticking.
Transfer the pizza crust to the stone and bake for 5 minutes. The stone will be hot, so be careful; use oven mitts or hot pads when handling the stone/pan.
Add the other ½ of the spice mix to the pizza sauce, and stir to combine.
Remove the pizza stone from the oven and place on a heat resistant surface. Again the stone/pan will be hot; be careful, use your oven mitts .
Spoon the sauce onto the crust with a ladle and spread around to cover the surface.
Layer on the sausage.
Layer on the pepperoni.
Layer on the onion.
Layer on the cheeses.
Sprinkle the dill over the cheese evenly.
Return the pizza to the oven. Bake the pizza on 450 degrees Fahrenheit for about 12 minutes, or until the cheese is brown and bubbly.
Remove stone/pan carefully from the oven and place on a heat resistant surface. Again, hot pizza stone/pan…use your oven mitts!
Cut the pizza into desired shapes of slices and serve!