HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
Steps:
- For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
- For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
- Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
- Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
- For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
- Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA
Steps:
- For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
- Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
- Preheat the oven to 500 degrees F.
- To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
- For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
- For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
- Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
- For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
- Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
- Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.
PERFECT-EVERY-TIME PIZZA DOUGH AND PEPPERONI PIZZA
Homemade pizza should be a staple recipe for every cook, and it's really easy to make. Not only that, but it's a great recipe to get friends and family involved. I like making the dough and shaping it into balls ahead of time. You can use them right away or even freeze them for the future. This dough also works for making calzones, dinner rolls and flatbreads.
Provided by Jet Tila
Categories main-dish
Time 10h20m
Yield two 8- to 10-inch pizzas
Number Of Ingredients 21
Steps:
- Make the dough: In a large bowl, stir together the warm water, yeast, olive oil and salt until the salt dissolves. Let this mixture rest for about 10 to 20 minutes, until slightly foamy.
- Transfer the yeast and water mixture to the bowl of a stand mixer, making sure to scrape all the yeast into the bowl. Add the flours to the mixing bowl. Attach a dough hook and knead on medium speed for about 4 minutes. The mixture will come together into a ball that pulls away from the sides.
- Transfer the dough ball to a clean area to knead. Flour the station and knead well for about 2 minutes. Cut the ball in half and shape each into round balls. Place each ball in a lightly oiled bowl, cover with plastic and let rise in the fridge overnight. This overnight fermentation will give the dough a pleasant sourness. You can do this on the counter in an hour or two, but you won't have the same flavor from a slow rise.
- Make the pizza: Place a pizza steel or stone on the middle rack of the oven and preheat to its highest setting. Let the oven heat up for at least 45 minutes.
- Dust the surface of a pizza peel or the back of a baking sheet with flour or cornmeal. Stretch one ball of dough out into a 12-inch (30.5-cm) round and place on the peel or baking sheet. Place half the sauce in the center of the stretched dough and spread it out evenly with a spoon. You want to cover all but 1/2 inch (1.3 cm) of the edge.
- Drizzle the pizza with a tiny bit of olive oil. Rain half the mozzarella over the pizza. Place half the pepperoni on the pizza in an even pattern. Sprinkle with half the Parmesan and half the dried oregano.
- Slide the pizza onto the heated steel or stone in the oven. Bake until the crust is golden brown and the cheese is bubbling, 4 to 8 minutes. Remove from the heat and let rest for 2 to 5 minutes before slicing and serving. Meanwhile, repeat with the remaining dough ball and pizza ingredients to make a second pizza.
- Heat the olive oil in a deep skillet over medium-high heat. When the temperature gets to about 375 degrees F (190 degrees C), stir in the garlic and the anchovies and sizzle for about 30 seconds.
- Pour in the tomatoes, bring to a simmer and cook for about 10 minutes, until the sauce reduces and thickens slightly. Lower the heat if the sauce starts to boil. Stir in the oregano, salt, pepper and sugar, if using, and cook for an additional minute. Remove the sauce from the heat and use immediately or store in airtight containers or even resealable plastic bags in the refrigerator or freezer until ready to use.
EXTRA CHEESE-SAUSAGE-AND-PEPPERONI PIZZA POT PIE
;) Fun, fatty, and gooey--very well worth the OCCASIONAL(!) indulgence, but this should come tagged with a warning from the Surgeon General! (Husband's special favorite--when he makes this I get the pleasure of watching a grown man resort to giddy childhood!...Are they ALL like that?!)
Provided by JamesDeansGirl
Categories Savory Pies
Time 3h35m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Combine the oil and red pepper flakes in a small bowl; set aside.
- In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
- Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
- In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
- Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
- Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
- Repeat with remaining sauce, ricotta mixture, and mozzarella.
- Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
- Preheat oven to 375*F.
- On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
- Place dough over the filling, turn edges under, and crimp.
- Whisk the remaining egg with 1 tablespoons.
- water; brush some over the dough.
- Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
- Brush the entire crust with the reserved olive oil-pepper flake mixture.
- Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
- Cool on a wire rack for 20 minutes before cutting and serving.
Nutrition Facts : Calories 809.9, Fat 61.2, SaturatedFat 25.4, Cholesterol 208.5, Sodium 2288, Carbohydrate 15.9, Fiber 2.1, Sugar 3.3, Protein 46.9
PEPPERONI THREE-CHEESE WHITE PIZZA
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it a meal to remember.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
- Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
- Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.
STUFFED-CRUST PEPPERONI PIZZA
Love extra cheese with your pizza? Tuck cheese into the crust for an extra tasty hit.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
- Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
- Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
- Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted.
Nutrition Facts : Calories 430, Carbohydrate 32 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 5 g, TransFat 1 1/2 g
More about "extra cheese pleese pepperoni pizza recipes"
EXTRA CHEESE PIZZA RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (5)Category Dinner
- Prepare the pizza dough through step 6, including preheating the oven to 475°F (246°C) as described in step 4.
- Top the dough with the pizza sauce, then the sliced mozzarella, then the shredded mozzarella, grated Parmesan, then sprinkle with basil.
- Bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.
HOMEMADE PEPPERONI PIZZA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
Ratings 8Calories 313 per servingCategory Dinner, Kid-Friendly, Quick And Easy
PEPPERONI PIZZA DIP (WITH CREAM CHEESE) - DELICIOUS ON …
From deliciousonadime.com
EXTRA CHEESY PEPPERONI PIZZA DIP - TAKETWOTAPAS.COM
From taketwotapas.com
CHEESY DELUXE PIZZA PASTA (ONE POT PASTA) - THE …
From thechunkychef.com
20 PEPPERONI RECIPES THAT GO BEYOND PIZZA - INSANELY …
From insanelygoodrecipes.com
THREE-CHEEZE "PEPPERONI" PIZZA - JAZZY VEGETARIAN
From jazzyvegetarian.com
PIZZA CHICKEN SKILLET (KETO, LOW CARB) – DIABETES DAILY
From diabetesdaily.com
CAULIFLOWER "PEPPERONI" CHEESE PIZZA. - HALF BAKED HARVEST
From halfbakedharvest.com
CLASSIC CHEESE PIZZA RECIPE - HOW TO MAKE CLASSIC CHEESE PIZZA
From thepioneerwoman.com
PEPPERONI PIZZA MACARONI AND CHEESE RECIPE - KUDOS KITCHEN BY …
From kudoskitchenbyrenee.com
STROMBOLI /<BR/>LOW-CARBOLI - VOCELLI PIZZA
From vocellipizza.com
MENU - PIZZA - WELCOME PAISANO'S PIZZA RESTAURANT
From paisanospizza.com
BREAD AND BUTTER PIZZA - ALLRECIPES
From allrecipes.com
DINNER - BERTUCCI'S
From bertuccis.com
PEPPERONI PIZZA PASTA | 5-INGREDIENT INSTANT POT RECIPE | JEFFREY ...
From rachaelrayshow.com
PAISANO'S PIZZA MENU: PIZZA DELIVERY WOODBRIDGE, VA - SLICE
From slicelife.com
EXTRA CHEESY GRILLED CHEESE RECIPE | MYRECIPES
From myrecipes.com
RECIPE: EXTRA CHEESY PEPPERONI PIZZA ROLLS WILL WIN CHEERS DURING …
From bostonglobe.com
You'll also love