This recipe uses refrigerated pizza dough infused with butter and herbs. I like to prebake the crusts for 5 minutes before adding the sauce and toppings.
Incorporate the garlic and Italian seasoning into the butter. Unroll the pizza crust onto a working surface and press out into a 9 x 14 rectangle. Spread the soft butter over the entire surface of pizza crust.
Working with the short side, begin to roll the crust into a long cylinder. Using a sharp knife, cut into 12 equal pieces and place onto a parchment-lined baking sheet. Using the heel of your hand, press each into a 4" round circle. Prebake in a 425 degree preheated oven for 5 minutes.
Meanwhile, cook the sausage into crumbles in a skillet. Toward the end of cooking, add the pepperoni to the sausage for a minute or two to remove some of the grease from the pepperoni. Drain on paper towels.
Remove the crusts from the oven and carefully spoon some sauce over each pizza crust.
You can add the rest of the ingredients in any order you wish.
Finish baking in a 425 preheated oven for 12-14 minutes.