DEEP-DISH PEPPERONI PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F. Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
- Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread 1 cup of the sauce over the dough; scatter the onion on top. Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.
- Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes. Let cool 5 minutes. Top with the basil before slicing.
- Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper. Serve with the pizza.
Nutrition Facts : Calories 711 calorie, Fat 40 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 1858 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 27 grams
DETROIT-STYLE PEPPERONI PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
- Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
- Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
- Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.
CHICAGO-STYLE DEEP-DISH PIZZA
My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pizzas (8 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,
Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
PEPPERONI AND SAUSAGE DEEP-DISH PIZZA QUICHE
I have to say, even though I love to cook and bake, quiche is a dish I don't make often. One day I was inspired to make quiche that would be delicious for both breakfast and dinner-pizza is always the answer. -Donna Chesney, Naples, Florida
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Sprinkle 1 cup mozzarella and cheddar cheese in a greased 13x9-in. baking dish. In a small bowl, beat eggs, cream cheese, milk, Parmesan, garlic powder and Italian seasoning; pour into dish. Bake 30 minutes., Meanwhile, in a small skillet, cook sausage over medium heat until no longer pink, 5-6 minutes, breaking into crumbles; drain. Spread pizza sauce over egg mixture; top with sausage, pepperoni and remaining 1 cup mozzarella cheese. Bake until golden brown and bubbly, 10-15 minutes longer. Let stand 5 minutes before serving. Top with fresh basil if desired.
Nutrition Facts : Calories 409 calories, Fat 34g fat (16g saturated fat), Cholesterol 177mg cholesterol, Sodium 971mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 21g protein.
DEEP DISH PEPPERONI PIZZA
Feel free to add any of your favorite toppings. This is a really good pizza! I make this at least once a week, we love it! 1 hour is for rising.
Provided by JerriLea
Categories Yeast Breads
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix yeast in water, add 1 cup flour, oil, and seasonings, beat until smooth.
- Add more flour until you have a soft dough.
- Turn out onto floured surface.
- Knead until smooth and elastic, about 6 minutes.
- Place in greased bowl; turn to coat; and let rise for 1 hour.
- Punch down; roll into 15 in circle.
- Place in deep 12 in oven proof skillet.
- Spoon on sauce.
- Add Half the mozzarella, half the pepperoni, and half the parmesan.
- Repeat layers.
- Fold crust to form a rim.
- Bake at 400 degrees F for about 20-25 minutes, until cheese is bubbly and crust is brown.
Nutrition Facts : Calories 984.8, Fat 66.1, SaturatedFat 26.1, Cholesterol 153.7, Sodium 1785.5, Carbohydrate 48.6, Fiber 2.8, Sugar 1.9, Protein 47.1
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DEEP DISH PEPPERONI PIZZA - JULIA'S CUISINE
From juliascuisine.com
Cuisine Italian, North AmericanTotal Time 1 hr 30 minsCategory Main CourseCalories 1986 per serving
- In a large mixing bowl combine the flour, salt, sugar and yeast. Stir to combine. Add the olive olive oil and incorporate with your fingers.
- Make a well in the middle of the flour and pour in the warm water. With a fork, start incorporating the flour into the water in the middle. Do this until you have a sticky dough. Turn the dough out onto a floured surface and knead until the dough is elastic and smooth, about 5 - 8 minutes. Put the dough back in the bowl and cover. Leave to rise for about an hour or until it has doubled in size.
- Preheat oven to 450 degrees F. Place a cast iron plate, pizza stone or baking steel in the oven on the lowest rack.
- Divide the dough into two equal parts and form into balls. Place one ball of pizza dough on a lightly floured surface and press down with your hands until you have a disk. Start pushing the dough out with your hands, lifting and stretching as you make it bigger. Keep the edges quite high, about 1/2 inch. Place the pizza base on a large sheet of parchment paper.
PEPPERONI DEEP-DISH PIZZA RECIPE
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- Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
- Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
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