If there is one bread recipe that never lets me down, it’s my sourdough focaccia. I make it for get-togethers all the time, and it’s one of those recipes that everyone seems to rave about. Crispy edges, a soft and airy center, plenty of olive oil — it’s already pretty hard to beat.

But what if you turned that favorite focaccia into pizza?

Even better, what if you put the pizza sauce right into the dough?

That’s exactly what I did with this Pepperoni Sourdough Focaccia Pizza, and the result is a fun mashup of homemade sourdough focaccia and a thick, cheesy Grandma-style pizza.

A Fun Twist with Don Pepino Pizza Sauce

I was so excited to be selected as one of 30 bloggers to participate in the Don Pepino Recipe Challenge, where we were challenged to get creative using Don Pepino Pizza Sauce.

For the Signature Pizza category, I knew I wanted to do something a little different from a traditional pizza crust while still keeping all those classic pizza flavors we love.

Enter my sourdough focaccia.

Instead of simply spreading pizza sauce over the top, I replaced a portion of the water in my standard sourdough focaccia recipe with a can of Don Pepino Pizza Sauce. The sauce becomes part of the dough itself, giving the focaccia a beautiful color and a subtle tomato tang in every bite.

Don Pepino Pizza Sauce works especially well here because it brings that classic tomato pizza flavor without overpowering the sourdough. Combined with the natural tang from the sourdough starter, it gives an already delicious bread an entirely new personality.

Focaccia Meets Grandma-Style Pizza

Once the tomato-infused focaccia dough is ready, it’s time for the fun part: the toppings!

I kept mine classic with plenty of mozzarella cheese and pepperoni. As the focaccia bakes, the cheese gets bubbly and golden, the pepperoni crisps around the edges, and the olive-oil-coated dough develops that irresistible focaccia crust.

The finished bread reminds me of a Grandma-style pizza — thick and airy on the inside with those wonderfully crisp, almost fried edges from baking in an olive-oil-coated pan.

And because the pizza sauce is incorporated right into the dough, you get that tomato flavor throughout the entire slice instead of only on top.

Pepperoni Sourdough Focaccia Pizza

 

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Prep time

24 hours

Cook time

25 mins

Total time

24 hours 25 mins

 

Author: Sweet Dash of Sass

Recipe type: Dinner

Serves: 6

Ingredients

• - 550 g strong all-purpose flour or bread flour, with a protein level of at least 11%
• - 1 (14.5 oz) can Don Pepino Pizza Sauce
• - 60 g water
• - 10 g salt
• - 120 g active, doubled sourdough starter
• - 4–5 tablespoons good-quality olive oil, divided
• For the pizza topping
• - Garlic-flavored olive oil, for drizzling
• - 1 (8 oz) package shredded mozzarella cheese
• - Pepperoni, as desired
• - Additional favorite pizza toppings, optional

Instructions

1. Instructions
2. Feed your starter. In the morning, feed your sourdough starter so you have at least 120 g of active starter available. Allow it to rise until active and nearly doubled.
3. Make the dough. In a large bowl, combine the 14.5-ounce can of Don Pepino Pizza Sauce and 60 g water. Add the active sourdough starter and mix to combine.
4. Add the flour and salt. Use wet hands to squeeze and mix everything together until well combined. The dough will be sticky/shaggy. Cover and allow it to rest for 30 minutes.
5. Stretch and fold. Over the next 2 hours, perform 4 sets of stretch-and-folds, approximately 30 minutes apart. For each set, gently stretch one side of the dough upward and fold it over itself. Turn the bowl and repeat approximately 4–5 times until you've worked your way around the dough. The dough should gradually become smoother and more elastic.
6. Begin the bulk rise. After the final stretch-and-fold, cover the bowl and allow the dough to sit at room temperature for approximately 2-3 hours. (Could take longer if house is on the cooler side)
7. Cold ferment. Transfer the covered dough to the refrigerator and allow it to cold ferment for 8–20 hours.
8. Prepare your pan. The next day, remove the dough from the refrigerator. Add approximately 3 tablespoons olive oil to a 9 x 13-inch baking pan.
9. Place the cold dough in the prepared pan. Rub a little olive oil over your fingertips and gently stretch and press the dough toward the edges of the pan. If the dough springs back, let it rest for about 10 minutes, then continue stretching.
10. Final rise. Cover the pan and allow the dough to rise at room temperature until jiggly, puffy, and approximately doubled in size, about 3–7 hours, depending on the temperature of your kitchen.
11. Preheat the oven to 445°F.
12. Top the focaccia. Once the dough is fully risen, drizzle the surface with garlic-flavored olive oil. Using greased fingertips, gently press dimples all over the dough.
13. Sprinkle evenly with the entire 8-ounce package of shredded mozzarella, then add pepperoni. You can also add any of your favorite pizza toppings.
14. Bake for 20–25 minutes at 445°F, or until the focaccia is deeply golden brown, the cheese is melted and bubbly, and the edges are crisp.
15. Remove the focaccia from the oven and carefully take it out of the pan. Transfer it to a cooling rack and let rest for 5 minutes before slicing and serving.
16. Tip: Because the pizza sauce replaces most of the water in the original recipe, the dough will have a beautiful tomato flavor throughout—not just on top—giving it that thick, saucy, grandma-style pizza feel.

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Looking for a unique and tasty appetizer for your next gathering? This Pizza Pepperoni Monkey Bread is easy to make, packed with cheesy, garlicky pepperoni goodness, and made for sharing!

I was so excited to be one of 30 bloggers selected to create fun and unique recipes for a special recipe challenge, and my category was Appetizers & Shareables. I immediately knew I wanted to create something that everyone could gather around and dig into—perfect for game days, holiday parties, family gatherings, or just a fun night at home.

Think of this as a savory spin on classic monkey bread. Each little pull-apart bite is stuffed with pepperoni and melty mozzarella, coated in seasoned garlic butter, sprinkled with Parmesan, and baked together in a Bundt pan until golden brown. Guests can simply pull off a piece and dip away!

And the dipping sauce is definitely part of what makes this appetizer so good. I served it warm with Don Pepino Pizza Sauce, which is fully prepared and ready to use straight from the can. It’s made with 100% Jersey Fresh tomatoes with no concentrate, no citric acid added, no added sugar, and no fillers. Just heat it up and you have the perfect pizza sauce for dipping all of that cheesy pepperoni goodness.

Best of all, this recipe looks impressive on the table but is incredibly easy to put together. Serve it warm, set a bowl of Don Pepino Pizza Sauce in the center, and watch everyone start pulling it apart!

If you’re looking for an easy-to-share appetizer that’s packed with flavor and perfect for game days, holiday entertaining, and family gatherings, add this one to your list.

Highly recommend—just don’t expect leftovers!

Pepperoni Pizza Pull-Apart Monkey Bread

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Sweet Dash of Sass

Cuisine: Appetizers

Serves: 10

Ingredients

• 8 tablespoons butter, melted
• 1 teaspoon dried Italian Seasoning
• ½ teaspoon garlic powder
• 2 cans of refrigerated biscuits (each can contains 10 biscuits)
• 40 slices of pepperoni
• 8 oz mozzarella, cut into 20 pieces
• ¼ cup parmesan
• Don Pepino Pizza Sauce for dipping

Instructions

1. Pre-heat oven to 350 degrees.
2. Spray bundt pan.
3. In a small bowl, mix butter, garlic powder, and Italian seasoning.
4. Roll out biscuits into 3″ ring.
5. Place a piece of pepperoni in the center of the biscuit.
6. Add 1 piece of cheese on top of pepperoni, followed by another piece of pepperoni. Bring dough up around filling to make a ball.
7. Press edges to seal. Roll into a ball.
8. Roll into butter mixture.
9. Place 10 balls into the prepared bundt pan.
10. Sprinkle with parmesan cheese. Repeat. Pour remaining butter over top.
11. Bake 350 for 33-38 minutes until deep golden brown.
12. Cool 5 minutes. Serve with Don Pepino pizza sauce.

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#TheSauceBehindTheSlice #MadeWithDonPepino #DonPepinosRecipeChallenge

Follow Don Pepinos to find a retailer near you!

Website: www.violetfoods.com

Facebook: https://www.facebook.com/DonPepinoSauce/

Instagram: https://www.instagram.com/realdonpepino

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If there is one dessert that truly captures the flavors of summer, it’s a rustic berry galette. Bursting with fresh-picked berries, a flaky golden crust, and just the right touch of sweetness, it’s the kind of dessert that looks impressive but couldn’t be easier to make.

When Wick’s Pies generously sent me their pie crusts, I couldn’t wait to get into the kitchen and create something special. Their challenge was to think beyond the ordinary and develop a unique dessert recipe using their pie crusts. With local berry season in full swing, inspiration came naturally after a trip to my favorite farmers market.

I filled my basket with beautiful blueberries, black raspberries, and red raspberries, knowing they would be the stars of this recipe. There’s something about using freshly harvested fruit that makes every bite taste like summer.

Instead of filling the crust with fruit alone, I spread a layer of sweetened cream cheese across the center before adding the berries. As the galette bakes, the cream cheese becomes rich and creamy, almost like a light cheesecake layer which pairs beautifully with the juicy berries.

One of my favorite finishing touches was brushing the edges of the Wick’s Pie Crust with an egg wash before sprinkling them generously with coarse cane sugar. The crust baked up perfectly golden, flaky, and beautifully crisp with just the right amount of sparkle and crunch.

Once the galette came out of the oven, I brushed the warm berries with a light apricot glaze to give the fruit a gorgeous glossy finish while enhancing its natural sweetness. After cooling for a few minutes, I finished everything with a light dusting of powdered sugar.

The finished galette is rustic, elegant, and packed with fresh summer flavor. Every slice has buttery, flaky crust, creamy sweetened cream cheese, juicy berries, and a beautiful balance of sweet and tart.

While it’s absolutely delicious on its own, I highly recommend serving it slightly warm with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. The contrast between the warm fruit and cold, creamy topping makes it feel like something you’d order at your favorite bakery.

Whether you’re entertaining guests, heading to a summer barbecue, or simply looking for a beautiful weekend baking project, this Summer Berry Cream Cheese Galette is a recipe you’ll find yourself making again and again while berries are in season.

A heartfelt thank you to Wick’s Pies for sending me their pie crusts and inspiring this recipe. It was such a fun challenge to create something that celebrates both the incredible flavors of summer and the simplicity of baking with quality ingredients. I couldn’t be happier with how this galette turned out, and I hope it inspires you to visit your local farmers market and bake something delicious this season.

Happy baking!

5.0 from 1 reviews

Summer Berry Cream Cheese Galette

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Sweet Dash of Sass

Serves: 4

Ingredients

• For the Galette
• 1 Wick's® refrigerated pie crust
• 4 oz cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• ½ cup fresh red raspberries
• ½ cup fresh black raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• Pinch of kosher salt
• For the Crust
• 1 egg
• 1 tablespoon water
• 2 tablespoons coarse cane sugar (or turbinado sugar)
• Apricot Glaze
• ¼ cup apricot preserves
• 1 tablespoon water
• For Serving
• Powdered sugar
• Vanilla bean ice cream or freshly whipped cream

Instructions

1. Preheat your oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a small bowl, combine: softened cream cheese, 3 tablespoons sugar, vanilla extract. Mix until smooth and creamy. Set aside.
4. In a medium bowl, gently combine: blueberries, red raspberries, black raspberries, 2 tablespoons sugar, cornstarch, lemon zest, lemon juice, pinch of salt. Carefully toss until the berries are evenly coated. The cornstarch will help thicken the juices while baking.
5. Place Wick's Pie Crust onto the prepared baking sheet.
6. Spread the sweetened cream cheese into the center of the crust, leaving about a 2-inch border around the edges.
7. Pile the berry mixture on top of the cream cheese.
8. Gently fold the edges of the crust over the filling, overlapping slightly as you work your way around.
9. The center should remain open to showcase the beautiful berries.
10. Whisk together: egg & water. Brush the exposed crust generously with the egg wash. Sprinkle the crust with coarse cane sugar for extra crunch and sparkle.
11. Bake for 30–35 minutes, or until: the crust is deep golden brown, the berries are bubbling, the cream cheese is lightly set. If the crust browns too quickly, loosely tent with foil during the last few minutes.
12. While the galette is baking, combine the apricot preserves and water in a small microwave-safe bowl. Microwave for about 20–30 seconds, then whisk until smooth. As soon as the galette comes out of the oven, gently brush the warm berries with the apricot glaze.
13. Allow the galette to cool for 10–15 minutes.
14. Just before serving, dust lightly with powdered sugar.

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• Fresh, locally grown berries provide the best flavor and texture.
• Keep the cream cheese cold until you’re ready to assemble the galette for the best consistency.
• Don’t overmix the berries to keep them from breaking apart.
• If your berries are especially juicy, add an extra teaspoon of cornstarch.
• This galette is delicious warm from the oven, but leftovers are equally wonderful served at room temperature the next day.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

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#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

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A Fresh Summer Twist on Classic Comfort Food

When Wick’s Pies sent me a few of their pie crusts and challenged me to create a unique pot pie recipe, I immediately knew I wanted to think beyond the traditional chicken pot pie. Summer is peak tomato season, and I’ve always loved a good tomato pie, so I set out to combine those flavors into one comforting, elevated dish.

The result is this Heirloom Tomato & Roasted Chicken Pot Pie, a recipe that brings together roasted heirloom tomatoes, tender chicken, sweet corn, caramelized shallots, mushrooms, creamy goat cheese, Gruyère, and fresh herbs beneath a buttery, flaky Wick’s pie crust.

The roasted tomatoes add incredible depth of flavor while tarragon and basil keep the filling bright and fresh. It’s rich without feeling heavy, making it the perfect transition from summer into early fall.

A special thank you to Wick’s Pies for providing the pie crusts and inspiring this creative recipe. Their flaky, buttery crust bakes beautifully and makes creating homemade comfort food both easy and delicious.

Whether you’re looking for a new way to enjoy those summer garden tomatoes, an elevated chicken pot pie recipe, or simply something different for family dinner, this recipe delivers all the cozy flavors of a classic pot pie with a fresh seasonal twist.

Heirloom Tomato & Roasted Chicken Pot Pie

 

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Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

Author: Sweet Dash of Sass

Recipe type: Dinner

Serves: 4

Ingredients

• Filling
• 4 Wick's frozen pie shell crusts
• 4 Wick's frozen pie crust toppers
• 2 cups cooked roasted chicken, shredded
• 3 large heirloom tomatoes, sliced
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup fresh corn kernels
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1¼ cups whole milk
• ½ cup heavy cream
• 2 tablespoons Dijon mustard
• 2 teaspoons fresh tarragon, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon lemon zest (about 1 lemon worth)
• 4 ounces goat cheese (I used Garlic & Herb flavor)
• ½ cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese
• Freshly cracked black pepper
• Topping
• 1 egg, beaten
• 2 tablespoons grated Parmesan cheese
• Fresh thyme leaves
• Flaky sea salt
• Freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F. Arrange the sliced heirloom tomatoes on paper towels and sprinkle with kosher salt. Allow them to rest for 20 minutes to draw out excess moisture, then pat dry. Place on a baking sheet and roast for 20 minutes until slightly concentrated but still juicy.
2. Heat olive oil in a large skillet over medium heat. Add the shallots and cook until caramelized. Stir in the mushrooms and cook until browned before adding the garlic and fresh corn.
3. Add the butter and allow it to melt. Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually whisk in the milk and heavy cream until smooth.
4. Stir in the Dijon mustard, fresh tarragon, basil, and lemon zest. Add the goat cheese and Gruyère, stirring until melted into a creamy sauce.
5. Fold in the shredded chicken and roasted tomatoes. Season with freshly cracked black pepper.
6. Transfer the filling to a deep pie dish. Place the Wick's pie crust over the filling and crimp the edges. Cut several small vents in the top.
7. Brush with beaten egg and sprinkle with Parmesan cheese, thyme, flaky sea salt, and black pepper.
8. Bake for 35–45 minutes, or until the crust is deep golden brown and the filling is bubbling.
9. Allow the pot pie to rest for 15 minutes before serving. Garnish with fresh basil and tarragon, if desired.

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Recipe Tips

• Roasting the tomatoes first intensifies their flavor and prevents excess moisture in the filling.
• Rotisserie chicken is a great shortcut for busy weeknights.
• I added some frozen carrots / peas that I had leftover in freezer to the mixture.  You can easily substitute any other veggies you might have on hand.
• Fresh tarragon gives this recipe its signature flavor, but fresh thyme can be substituted if needed.
• Serve with a simple arugula salad or grilled vegetables for a complete meal.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

———————————————————————————————-

#BakeWithWicks #WicksPieCreations #WicksRecipeChallenge

Follow Wick’s Pies to see all their pie products and to find a retailer near you!

Website: https://www.wickspies.com

Facebook: https://www.facebook.com/WicksPies

Instagram: https://www.instagram.com/Wickspies

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