Copycat Papa Murphy’s Cowboy Pizza Recipe

Why You’ll Love This Recipe

• Layers like the take-and-bake classic: cheese first, then hearty toppings for that signature bite.
• Preheated stone delivers a crisp, pizzeria-style crust at home.
• Exact measurements and timing make results repeatable and reliable.
• Balanced flavors: tangy red sauce, savory sausage, cupped pepperoni, earthy mushrooms, briny olives, and a final Parmesan finish.

Grocery List

• Produce: Mushrooms, 1 small garlic clove (for optional quick sauce)
• Dairy: Low-moisture mozzarella, Parmesan
• Pantry: Pizza dough (1 lb), red pizza sauce or canned crushed tomatoes and tomato paste, black olives, pepperoni, Italian sausage, olive oil, dried oregano, sugar, kosher salt, crushed red pepper (optional), parchment paper

Full Ingredients

Crust & Bake

• 1 lb (450 g) store-bought pizza dough, at room temperature 45–60 minutes
• 1 tsp olive oil (for brushing crust rim)
• 1 tbsp fine semolina or cornmeal, for dusting peel (optional if not using parchment)

Toppings

• 1/2 cup (120 g) red pizza sauce
• 8 oz (225 g) low-moisture, part-skim mozzarella, shredded (about 2 cups), divided
• 20–24 pepperoni slices (about 2.5 oz/70 g)
• 6 oz (170 g) mild Italian sausage, casings removed
• 1 cup (80 g) white or cremini mushrooms, thinly sliced
• 1/2 cup (70 g) sliced black olives, drained and patted dry
• 2 tbsp (10 g) finely grated Parmesan, plus more to taste
• Pinch dried oregano, for finishing (optional)

Optional Quick Red Sauce (No-Cook)

• 3/4 cup (180 g) canned crushed tomatoes
• 1 tbsp tomato paste
• 1 small garlic clove, finely grated
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/4 tsp sugar
• 1 tbsp extra-virgin olive oil
• Pinch crushed red pepper (optional)

Step-by-Step Instructions

Step 1: Preheat the stone thoroughly

Place a pizza stone (or steel) on the middle rack. Preheat the oven to 500°F (260°C) for 45–60 minutes so the stone is fully saturated with heat. Line a pizza peel or the back of a sheet pan with a sheet of parchment that’s a bit larger than your pizza.

Step 2: Prep the toppings

Crumble the Italian sausage into 1/2-inch pieces and cook in a skillet over medium heat for 3–4 minutes, just until no longer pink (160°F/71°C). Drain on paper towels. Pat the pepperoni, mushrooms, and olives dry with paper towels to minimize moisture and keep the crust crisp.

Step 3: Stretch the dough

On a lightly floured surface, press dough into a disk, then stretch or roll into a 14-inch round with a 1-inch rim, aiming for a thin center (about 1/8 inch). Transfer to the parchment-lined peel. Brush the rim lightly with 1 tsp olive oil. If your dough puffs aggressively, dock the center with a few fork pricks (optional).

Step 4: Sauce and base cheese

Spread 1/2 cup red pizza sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1½ cups of the shredded mozzarella evenly over the sauce. This base cheese layer helps “glue” the toppings to the crust, just like a take-and-bake shop.

Step 5: Load the Cowboy toppings

Distribute pepperoni slices evenly, then scatter the mushrooms and olives. Dot the pizza all over with the cooked sausage. Lightly press the toppings into the cheese so they adhere. Finish with the remaining 1/2 cup mozzarella; reserve Parmesan for after baking.

Step 6: Bake on the preheated stone

Slide the pizza (still on parchment) onto the hot stone. Bake 4 minutes, then carefully pull the parchment out from under the pizza. Continue baking directly on the stone for 4–7 minutes more, rotating once, until the crust is blistered with light char, pepperoni edges are crisp, and cheese is browned in spots. For extra color, broil for 30–60 seconds, watching closely.

Step 7: Finish and slice

Transfer the pizza to a cooling rack or cutting board and rest 2 minutes so the cheese sets. Dust with the Parmesan and a pinch of dried oregano, if using. Slice into 8 and serve hot.

Pro Tips

• Stone preheat is everything: give it at least 45 minutes for a crisp bottom and airy rim.
• Keep toppings dry: blot mushrooms, olives, and pepperoni to prevent sogginess.
• Cheese under, then toppings: this mimics the take-and-bake layering and keeps toppings anchored.
• Small, evenly spaced sausage crumbles cook more evenly and prevent greasy pools.
• Parchment trick: start on parchment for easy loading, then remove halfway for serious crisping.

Variations

• Spicy Cowboy: Add sliced jalapeños and a pinch of crushed red pepper; finish with hot honey.
• White Cowboy: Swap red sauce for 1/2 cup garlic cream or ricotta spread; keep the same toppings and finish with extra Parmesan.
• BBQ Cowboy: Use 1/3 cup BBQ sauce mixed with 3 tbsp red sauce as the base; great with hot Italian sausage.

Storage & Make-Ahead

Leftover slices keep in an airtight container in the refrigerator up to 3 days. Reheat on a preheated stone or sheet at 425°F (220°C) for 8–10 minutes, or in a skillet over medium heat 4–6 minutes (cover for the last 2 minutes). To make ahead, cook the sausage and prep all toppings up to 2 days in advance. For freezer-friendly prep, par-bake a topped pizza on parchment for 4–5 minutes, cool completely, wrap well, and freeze up to 2 months. Bake from frozen at 475°F (245°C) for 10–12 minutes.

Nutrition (per serving)

Approximate for 1/4 pizza (2 slices): 730 calories; 35 g fat; 66 g carbohydrates; 33 g protein; 1,700–2,000 mg sodium. Values vary by brand of dough, meats, and cheese.