Cooking Directions

• Heat the oven to 450°F.  Brush the oil on the inside of a 9-inch round cake pan.  Roll the dough into an 11-inch square.  Press the dough into the bottom and up the sides of the cake pan, letting the excess dough drape over the edge of the pan.
• Layer the dough with the pepperoni, sausage and pepper and onion blend.  Top with half the cheese. Spread the soup over the cheese.  Sprinkle the oregano.  Top with the remaining cheese.  Fold the excess dough back into the pan over the cheese.
• Bake for 30 minutes or until deep golden brown (if the crust is getting too dark cover the pizza loosely with foil).  Let the pizza cool in the pan for 15 minutes.  Using a spatula (careful- the pan will still be hot), remove the pizza to a cutting board.  Cut and serve.

Ingredients

• 1 tablespoon olive oil
• 1 package (13.8 ounces) refrigerated pizza crust dough
• 0.5 cup sliced pepperoni
• 7 ounces smoked pork sausage, diced (about 1 1/2 cups)
• 1 cup frozen pepper and onion blend, thawed, drained and patted dry
• 1 package (8 ounces) shredded pizza cheese blend (about 2 cups)
• 1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
• 1 teaspoon dried oregano leaves, crushed