Crusty Pepperoni Pizza Recipes

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STUFFED CRUST PEPPERONI PIZZA



Stuffed Crust Pepperoni Pizza image

Make and share this Stuffed Crust Pepperoni Pizza recipe from Food.com.

Provided by looneytunesfan

Categories     < 30 Mins

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

10 ounces refrigerated pizza dough
7 pieces mozzarella string cheese
1/2 cup pizza sauce
20 slices pepperoni
1 cup mozzarella cheese, shredded
2 tablespoons butter, melted
parmesan cheese

Steps:

  • Heat oven to 425 degrees Fahrenheit.
  • Grease a 13x9x2 inch pan.
  • Unroll dough; press in bottom and 1 inch up sides of greased pan.
  • Place pieces of string cheese along the inside edges of dough.
  • Fold the 1 inch of dough over and around the cheese.
  • Press dough edges to seal.
  • Brush edge with melted butter and parmesan cheese.
  • Top the crust with sauce, pepperoni and cheese.
  • Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 218.4, Fat 16.5, SaturatedFat 9.3, Cholesterol 53.8, Sodium 505, Carbohydrate 3.1, Fiber 0.4, Sugar 0.9, Protein 14.2

BROCCOLI CRUST PEPPERONI PIZZA



Broccoli Crust Pepperoni Pizza image

This recipe is sponsored by Birds Eye® Vegetables. This pizza really delivers when it comes to everyone's favorite broccoli-and-cheese flavor combo. The broccoli pulls double duty as both crust and topping, making the pie feel virtuous (goodbye excess carbs) and indulgent (hello golden cheese). We topped ours with pepperoni cups, but you can always leave them off for a vegetarian version or add other toppings - olives, bell peppers or sundried tomatoes would all do well here.

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

Two 10.8-ounce bags frozen broccoli florets, such as Birds Eye®️ Steamfresh®️ Broccoli Florets
1/2 cup grated Parmesan (about 1.75 ounces), plus more for topping
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 large eggs, lightly beaten
One 8-ounce bag shredded low-moisture, part-skim mozzarella
Kosher salt
1/2 cup store-bought pizza sauce (4 ounces)
1 cup pepperoni slices (about 2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
  • Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
  • Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
  • Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.

HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

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

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

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

PEPPERONI PIZZA



Pepperoni Pizza image

Whip up a family favorite with our Pepperoni Pizza recipe! This 17-minute pepperoni pizza recipe uses ready-to-use pre-baked pizza crust & 3 ingredients.

Provided by My Food and Family

Categories     Home

Time 17m

Yield Makes 6 servings.

Number Of Ingredients 4

1 ready-to-use baked pizza crust (12 inch)
1/2 cup CLASSICO Traditional Pizza Sauce
1-1/2 cups KRAFT Mozzarella & Parmesan Cheese Expertly Paired for Pizza
1 pkg. (6 oz.) OSCAR MAYER Pepperoni

Steps:

  • Heat oven to 450ºF.
  • Place pizza crust on baking sheet; spread with pizza sauce.
  • Top with cheese and pepperoni.
  • Bake 10 to 12 min. or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 3 g, Protein 14 g

DETROIT-STYLE PEPPERONI PIZZA



Detroit-Style Pepperoni Pizza image

Scratching your head? Let us explain: Detroit pizza has an extra-thick crust that's crispy on the outside and pillowy on the inside and a top that's covered from edge to edge with melted mozzarella, slices of pepperoni and a healthy shake of Parmesan. Where the cheese spills over the edge, it bakes into the crust, so that signature crust gets crisper still when baked. Rumor has it, auto workers created this style by baking their pies in deep metal trays cast off from the assembly line. While you can skip the industrial trays here, Betty's version is made in your 13x9-inch pan; this recipe stays true to the original's no-nonsense approach. Made with five ingredients, this pizza is ready to eat in 35 minutes. But be warned, it's likely to disappear even quicker.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 6

1 tablespoon olive oil
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
2 cups shredded mozzarella cheese (8 oz)
1/2 cup (2 oz) sliced pepperoni
2 tablespoons grated Parmesan cheese

Steps:

  • Heat oven to 400°F. Brush bottom and sides of 13x9-inch pan with olive oil. Press dough in bottom of pan (do not press up sides). Bake 17 minutes.
  • Spread pizza sauce over dough. Top with mozzarella cheese, spreading all the way to edges. Place pepperoni in single layer over cheese. Bake 4 to 6 minutes or until crust is deep golden brown and cheese is bubbly. Sprinkle with Parmesan cheese.
  • To serve, cut into 4 rows by 3 rows.

Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 2 Pieces, Sodium 900 mg, Sugar 6 g, TransFat 0 g

KETO PEPPERONI PIZZA WITH FATHEAD CRUST



Keto Pepperoni Pizza with Fathead Crust image

Even though this pizza is low-carb and keto-friendly, the whole family will devour it! It's also made without cream cheese! You can switch out the toppings for whatever you prefer. Note that the yeast is added solely for bread-like flavor in this recipe and not as a raising agent, since there is no sugar present to activate the yeast. Use your favorite no-sugar-added pizza sauce or marinara sauce. I highly recommend shredding your own mozzarella as the bagged variety doesn't melt well.

Provided by France C

Categories     Bread     Pizza Dough and Crust Recipes

Time 35m

Yield 6

Number Of Ingredients 10

2 teaspoons yeast
2 tablespoons warm water
3 cups shredded part-skim mozzarella cheese, divided
1 large egg, lightly beaten
1 cup almond flour
1 teaspoon xanthan gum
⅛ teaspoon salt
¼ cup no sugar added pizza sauce (such as Rao's®)
2 ounces sliced pepperoni
1 pinch red pepper flakes to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix yeast into warm water in a small cup, stirring to dissolve. Set aside.
  • Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds until completely melted. Stir in the yeast mixture and egg; stir to combine. The mixture will not incorporate well at this point.
  • Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20-30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.
  • Place dough on the prepared baking sheet and press with your fingers into a thin crust 11 to 12 inches in diameter.
  • Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over pizza. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni on top.
  • Return to the oven and bake until cheese is melted, about 5 minutes more. Sprinkle with red pepper flakes. Cut into 6 slices.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 8.5 g, Cholesterol 77 mg, Fat 24.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 8.2 g, Sodium 638.9 mg, Sugar 1.8 g

PEPPERONI PIZZA



Pepperoni Pizza image

My husband worked in Chicago-area pizza restaurants throughout high school and college. He says pizza is a work of art, and his are beautiful. Our girls prefer Daddy's pizza to ordering out! -Julie Host, Polk City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 slices.

Number Of Ingredients 18

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
2-1/2 teaspoons active dry yeast
1 tablespoon cornmeal
TOPPINGS:
1 cup meatless spaghetti sauce
1 to 3 teaspoons sugar, optional
1 package (8 ounces) sliced pepperoni
2 medium tomatoes, chopped
1/2 cup chopped onion
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning

Steps:

  • In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 14-in. circle. Sprinkle a greased 14-in. pizza pan with cornmeal. Transfer dough to prepared pan. , Combine spaghetti sauce and sugar if desired; spread over dough. Top with the pepperoni, tomatoes, onion, cheeses and Italian seasoning. , Bake at 400° for 30-35 minutes or until crust is lightly browned. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 540 calories, Fat 27g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1319mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

BREAKFAST PEPPERONI PIZZA



Breakfast Pepperoni Pizza image

Here's a fun, easy breakfast idea from Joanne St. Angelo of East Providence, Rhode Island. "Share one pizza for breakfast or have one each for a hearty dinner entree," Joanne suggests. TIP: To ensure creamy eggs, don't overcook them!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 eggs
1 green onion, chopped
2 teaspoons water
1 teaspoon butter
1 prebaked mini pizza crust
1/3 cup shredded cheddar cheese
1/4 cup pizza sauce
12 slices pepperoni

Steps:

  • In a small bowl, whisk the eggs, onion and water. In a small skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are partially set. , Place the crust on an ungreased baking sheet. Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce. Top with scrambled egg mixture. Drizzle with remaining pizza sauce; sprinkle with remaining cheese. Top with pepperoni. , Bake at 400° for 10-12 minutes or until crust is slightly crisp. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 547 calories, Fat 26g fat (10g saturated fat), Cholesterol 248mg cholesterol, Sodium 1142mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

STUFFED-CRUST PEPPERONI PIZZA



Stuffed-Crust Pepperoni Pizza image

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

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
1 can (2.25 oz) sliced ripe olives, drained

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

CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA



Christina's Stuffed-Crust Pepperoni and Mushroom Pizza image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 20

1/4 cup warm water
4 tablespoons sugar
1 package dry yeast
3/4 cup milk
4 tablespoons unsalted butter
2 1/2 cups all-purpose flour, plus more for kneading
3 tablespoons cornmeal, plus more for the pan
1 egg, beaten
1 teaspoon salt
8 ounces mozzarella
Olive oil, for coating bowl
1 tablespoon sugar
3/4 cup prepared marinara sauce
1/2 cup canned stewed tomatoes, strained and coarsely chopped
1 1/2 cups grated mozzarella
1 medium onion, finely chopped
1/2 cup sliced mushrooms
1/4 pound sliced pepperoni
1 teaspoon dried basil
1 teaspoon dried oregano

Steps:

  • Preheat the oven to 450 degrees F
  • To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
  • In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down and let rest for 10 minutes.
  • Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
  • Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
  • To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
  • Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

Nutrition Facts : Calories 481 calorie, Fat 26 grams, SaturatedFat 11 grams, Carbohydrate 45 grams, Fiber 2 grams

CRUSTY PEPPERONI PIZZA



Crusty Pepperoni Pizza image

Make and share this Crusty Pepperoni Pizza recipe from Food.com.

Provided by PugGrannie

Categories     Lunch/Snacks

Time 22m

Yield 8 serving(s)

Number Of Ingredients 4

1 loaf Italian bread
1/2 cup jarred pizza sauce
2 cups mozzarella cheese, shredded
24 slices pepperoni

Steps:

  • Heat oven to 400 degrees.
  • Slice Italian bread lengthwise, then cut crosswise into 4 sections, each about 4" long.
  • Spread each piece of bread with pizza sauce, dividing evenly. Then top with 1/4 cup cheese and 3 slices pepperoni.
  • Bake at 400 degrees for about 12 minutes or until cheese is melted and lightly browned. Serve immediately.

Nutrition Facts : Calories 224.2, Fat 10.3, SaturatedFat 5, Cholesterol 29, Sodium 573.4, Carbohydrate 21.4, Fiber 1.2, Sugar 2, Protein 11

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PEPPERONI AND JALAPENO PIZZA - MY HOUSE OF HOME OVEN PIZZA
Add 1-2 large spoonfuls of sauce to the center of the pizza crust and work it in circles around the entire pizza. Feel free to push the sauce right up to the end of the crust. 12. Add dried oregano and a few fingers full of grated pecorino or parmesan cheese.
From myhouseofpizza.com


21 PEPPERONI PIZZA RECIPES - SELECTED RECIPES
Lay the pepperoni slices in a single layer on a baking sheet and bake for 8 to 10 minutes. Remove the pan from the oven and soak up the excess grease by pressing paper towels against the pepperoni chips. Return the pan to the oven and bake an additional 2 to 4 minutes, until the pepperoni slices are very crispy.
From selectedrecipe.com


HOMEMADE STUFFED CRUST PEPPERONI PIZZA RECIPE
2021-04-09 Read on as we get into the details of how to make the perfect stuffed crust pepperoni pizza at home. We will start by seeing what you need for this recipe and get to the recipe itself right on. What You Need: A Lot Of Cheese. Procedure. Step 1: Prepare The Dough. Step 2: Preheat The Oven. Step 3: The Stuffing. Step 4: Top And Cook.
From countertoppizzaoven.com


STUFFED CRUST PEPPERONI PIZZA RECIPE | SIDECHEF
Get your junk food fix in your own kitchen with this Stuffed Crust Pizza recipe. Use code TRIPLE10 to save $10 on your first three grocery orders. Recipes . Popular . Quick Low-Carb Keto Budget-Friendly Summer Low-Calorie Comfort Food Baked Goods Meals for Two Cookies . Meal . Breakfast Brunch Lunch Dinner ...
From sidechef.com


STUFFED CRUST PEPPERONI PIZZA RECIPE - EASY RECIPES
Place pieces of string cheese along inside edges of crust. Fold sides of crust over and around cheese; press crust edges to seal. Top with pizza sauce, pepperoni and shredded cheese. Bake in preheated 425°F oven 15 minutes or until crust is golden and cheese is melted. The crust should start to get lightly brown, […]
From recipegoulash.cc


CAULIFLOWER "PEPPERONI" CHEESE PIZZA. - HALF BAKED HARVEST
2022-04-20 Preheat the oven to 425° F. On a baking sheet, toss together the olive oil, cauliflower, paprika, chili flakes, fennel seeds, mustard seeds, onion powder, garlic powder, and salt. Add the shallots. Toss well to evenly coat. Transfer to the oven and roast for 15-20 minutes, or until tender.
From halfbakedharvest.com


HOMEMADE PEPPERONI PIZZA {FROM SCRATCH!} + VIDEO | LIL' LUNA
2021-03-15 Let the dough cool and place on a piece of cardboard or a pizza pan. Add the toppings and then place it in the pizza into the freezer. Once solid, wrap the pizza with plastic wrap and then again with aluminum foil. Freeze for 4-5 months. Remove packaging and thaw for about 30 minutes before baking.
From lilluna.com


THIN CRUST PEPPERONI PIZZA - FLATOUTBREAD
Bake at 375 degrees for two minutes. Remove from oven. Spread the sauce on the flatbread. Lay provolone on top sauce. Top with mozzarella and pepperoni. Return to oven and bake 4 more minutes or until cheese melts. Grilling method: Preheat grill to 375 degrees degrees. Pre-bake the flatbread on the grill for 2 minutes.
From recipes.flatoutbread.com


DETROIT STYLE PIZZA WITH PEPPERONI - THURSDAY NIGHT PIZZA
2021-02-18 Instructions. Preheat the oven to 500°F with a rack in the bottom position. Grease a metal (10 x 14-inch) Detroit-style pizza pan or 9 x 13-inch baking pan with the olive oil. Place the dough in the pan, then press it out with your fingertips until it fills the pan all the way to the edges.
From thursdaynightpizza.com


SPEEDY STUFFED CRUST PEPPERONI PIZZA RECIPE
Step 3. Mix/knead in mixer on medium setting for 5 minutes or knead for 5 minutes by hand. Step 4. Spray counter and hands with cooking spray and knead for a few seconds to form smooth ball. Step 5. Roll dough into a 15-in. diameter circle. Place on a pizza stone or a cookie sheet. Step 6.
From fasteasybread.com


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