Copycat Sbarro Pepperoni Pizzas Recipes
COPYCAT SBARRO™ PEPPERONI PIZZAS
The larger-than-life slice we all know and love is surprisingly easy to make at home from scratch. The trick? Just bake the pizza in halves on separate cookie sheets! It's that easy.
Provided by Tablespoon Kitchens
Categories Breakfast
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
- Place one rack in upper third of oven and one in lower third of oven. Heat oven to 425°F. Spray 2 large cookie sheets with cooking spray. Remove plastic; on work surface sprinkled lightly with flour, roll dough to 16-inch circle. Use knife or pizza cutter to cut dough in half. Carefully transfer each half to center of a cookie sheet. Place 1 cookie sheet on each rack; bake 7 to 10 minutes or until crust just begins to brown. Remove from oven, and use fork to deflate any crust bubbles.
- Meanwhile, in small bowl, mix tomatoes, garlic powder and onion powder; stir to completely combine. Top both crusts with tomato sauce, cheese, Italian seasoning and pepperoni. Return cookie sheets to oven on opposite racks from first bake. Bake 8 to 10 minutes or until cheese is melted and crust is golden brown. Using pizza cutter, cut thin strip (1/4 inch) off straight side of each crust; cut each half into 3 slices. Serve warm.
Nutrition Facts : Calories 530, Carbohydrate 46 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 13 g, ServingSize 1 Slice, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g
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