Deep Dish Pepperoni Pizza Recipes

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DEEP DISH PEPPERONI PIZZA



Deep Dish Pepperoni Pizza image

What's a party without pizza? This filling deep-dish delight from Jane Shapton of Tustin, California is loaded with pepperoni, four kinds of cheese and other favorite pizza toppings.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1 cup all-purpose flour
1/4 cup canola oil
1 cup whole wheat flour
1 tablespoon each minced fresh basil, oregano and marjoram
1 teaspoon garlic powder
1 teaspoon salt
TOPPING:
2 cups shredded part-skim mozzarella cheese
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
2 large green peppers, chopped
1-1/2 cups chopped onions
1 tablespoon each minced fresh basil, oregano and marjoram
1 tablespoon canola oil
1 cup shredded Parmesan cheese
8 plum tomatoes, seeded and chopped
1 package (3 ounces) sliced pepperoni

Steps:

  • In a large bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add the whole wheat flour, herbs, garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; roll into a 14-in. circle. Transfer to a well-greased 10-in. ovenproof skillet, letting dough drape over the side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside., In a large skillet, saute the green peppers, onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables, Parmesan cheese and tomatoes. , Fold crust over filling toward center of skillet to form an edge. Bake at 400° for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.

Nutrition Facts :

DETROIT-STYLE PEPPERONI PIZZA



Detroit-Style Pepperoni Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 batch Pizza Dough, recipe follows
8 ounces sliced pepperoni, about 1/8 inch thick (look for smaller-size pepperoni sticks)
16 ounces brick cheese (or whole-milk mozzarella), cut into 1/2-inch cubes
Pizza sauce, store-bought or homemade, recipe follows
2 1/4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon rapid rise yeast
1 teaspoon sugar
Olive oil, for oiling the bowl
1 tablespoon olive oil
2 teaspoons dried Italian seasoning
2 cloves garlic, minced
One 28-ounce can crushed tomatoes
2 teaspoons sugar
Kosher salt and freshly ground black pepper

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.

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

CHICAGO-STYLE DEEP-DISH PIZZA



Chicago-Style Deep-Dish Pizza image

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

3-1/2 cups all-purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil
TOPPINGS:
6 cups shredded part-skim mozzarella cheese, divided
1 can (28 ounces) diced tomatoes, well drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/4 teaspoon each garlic powder, dried oregano, dried basil and pepper
1 pound bulk Italian sausage, cooked and crumbled
48 slices pepperoni
1/2 pound sliced fresh mushrooms
1/4 cup grated Parmesan cheese

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.

CHICAGO DEEP-DISH PIZZA



Chicago Deep-Dish Pizza image

Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.

Provided by Chef John

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16

1 ⅓ cups warm water
2 ¼ teaspoons active dry yeast
¼ cup olive oil
¼ cup melted butter
2 teaspoons white sugar
1 ½ teaspoons fine salt
½ cup cornmeal
3 ¾ cups all-purpose flour
2 teaspoons olive oil, or as needed, divided
4 cups pizza sauce, or to taste
4 ounces sliced provolone cheese
8 ounces fresh mozzarella cheese, cubed
1 pound spicy Italian sausage, casings removed
4 ounces shredded part-skim, low-moisture mozzarella cheese
2 ounces Parmigiano-Reggiano cheese
1 tablespoon olive oil

Steps:

  • Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
  • Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
  • Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
  • Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
  • Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

Nutrition Facts : Calories 612.5 calories, Carbohydrate 52.6 g, Cholesterol 74.5 mg, Fat 32.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 14.2 g, Sodium 1486.6 mg, Sugar 4.8 g

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY



Upside Down One Pan Pizza Recipe by Tasty image

This upside down deep dish pizza recipe comes together in one pan. Cook the onions and green bell peppers, then assemble the pizza in the same pan - just cover with dough and put in the oven for 20 minutes. Be extremely careful and be sure to wear oven mitts when flipping the pizza out of the pan.

Provided by Katie Aubin

Categories     Dinner

Time 1h5m

Yield 8 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 yellow onion, thinly sliced
1 green bell pepper, seeded and thinly sliced into rings
nonstick cooking spray, for greasing
½ cup pepperoni, sliced
¾ cup grated parmesan cheese
¾ cup shredded mozzarella cheese
7 slices provolone cheese
2 cups pizza sauce
all-purpose flour, for dusting
1 lb pizza dough

Steps:

  • Preheat the oven to 400°F (200°C).
  • Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
  • Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
  • Turn off the heat. Grease the pan with nonstick spray.
  • Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
  • On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
  • Bake for 25 minutes, until the dough is golden brown.
  • Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
  • Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
  • Slice into 8 wedges, then serve.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 35 grams, Fat 17 grams, Fiber 2 grams, Protein 14 grams, Sugar 4 grams

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

DEEP DISH PEPPERONI PIZZA



Deep Dish Pepperoni Pizza image

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

1 (1/4 ounce) package yeast
2/3 cup water
1 3/4-2 cups flour
1/4 cup vegetable oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon marjoram
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 cup pizza sauce
4 cups shredded mozzarella cheese, divided
1/2 lb pepperoni slice
1/4 cup parmesan cheese

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

DEEP-DISH PEPPERONI PIZZA



Deep-Dish Pepperoni Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 1/2 cups tomato sauce
1 clove garlic, grated
1/4 teaspoon dried oregano
Kosher salt and freshly ground pepper
1/4 onion, thinly sliced
1 1/2 cups shredded mozzarella cheese (about 6 ounces)
1/2 cup chopped pepperoncini, plus 2 tablespoons brine from the jar
1/2 cup sliced pepperoni (about 3 ounces)
8 fresh basil leaves, thinly sliced
1 5-ounce package mixed salad greens (about 6 cups)

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

DEEP-DISH PEPPERONI PIZZA CASSEROLE



Deep-Dish Pepperoni Pizza Casserole image

Choose our Deep-Dish Pepperoni Pizza Casserole for the best of both worlds! This cheesy pepperoni pizza casserole is the ultimate comfort food dish.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 7

1 can (16.3 oz.) refrigerated big buttermilk biscuits
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1/2 cup CLASSICO Traditional Pizza Sauce
1/2 tsp. garlic powder
15 slices OSCAR MAYER Pepperoni
1-1/2 cups KRAFT Shredded Italian* Five Cheese Blend
1/4 tsp. dried oregano leaves

Steps:

  • Heat oven to 350ºF.
  • Cut biscuits into quarters; place in even layer in 13x9-inch baking dish sprayed with cooking spray.
  • Combine tomatoes, pizza sauce and garlic powder; spoon over biscuits. Top with pepperoni.
  • Bake 20 min.
  • Sprinkle with cheese and oregano; bake 15 min. or until biscuits are golden brown and cheese is melted.

Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 880 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 7 g, Protein 10 g

SAUSAGE AND PEPPERONI DEEP DISH PIZZA



Sausage and Pepperoni Deep Dish Pizza image

I got this recipe mainly from eponinejenna5's Deep Dish Pizza, which was great. I played around with the ingredients, and here's my version.

Provided by Joellen1972

Categories     Poultry

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb turkey sausage, ground
1 medium onion, chopped
1 small bell pepper, chopped
1/2 teaspoon minced garlic
2 (6 1/2 ounce) packages pizza dough, mix (i.e. Betty Crocker)
2 -3 ounces sliced pepperoni
1 (14 1/2 ounce) can Italian stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups shredded mozzarella cheese

Steps:

  • Cook sausage, onion, pepper, and garlic.
  • Prepare pizza dough (you'll need a cup of hot water) and press into greased 13 x 9 pan (3 qt.) baking dish. Pizza dough should go up about 1-2 inches on the sides on the baking dish.
  • Spread sausage on top of dough, followed by a layer of pepperoni.
  • Cover meats with the tomatoes and tomato sauce. Finish by spreading cheese over top of it all.
  • Bake at 425 for about 20 minutes.

Nutrition Facts : Calories 371.5, Fat 25.9, SaturatedFat 12.4, Cholesterol 85.3, Sodium 1189.8, Carbohydrate 11.9, Fiber 1.9, Sugar 6.2, Protein 23.1

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Preheat oven to 450°F. Melt the butter. Pour the butter into the Emile Henry deep dish pizza pan, greasing the sides and bottom. Transfer the dough to the pan, pressing it down from the …
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DETROIT-STYLE PEPPERONI PIZZA RECIPE | BON APPéTIT
2020-11-01 Place a rack in middle of oven; preheat to 450°. Dimple dough with your fingers, gently pushing out to edges of pan. Scatter cheese evenly over dough all the way to the …
From bonappetit.com


DEEP-DISH PEPPERONI PIZZA | TASTEMADE
Steps. Grease the Smithey cast-iron pan with butter. Sprinkle the cornmeal in the pan and press into the bottom and sides. Set aside. To make the dough: Pour the yeast into a liquid …
From tastemade.com


1-DISH PEPPERONI CHEESE PIZZA BAKE - FLEISCHMANN'S YEAST
Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter. Top batter with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with …
From fleischmannsyeast.com


KETO PIZZA CASSEROLE: DEEP DISH PEPPERONI - FORGETSUGAR
Transfer mixture to an 8- x 8-inch baking dish lightly coated with cooking spray. Spread mixture over bottom and up sides of pan to about a 1/4-inch thickness. Bake at 450° for 22-25 minutes …
From forgetsugarfriday.com


EUREST - DEEP DISH PEPPERONI PIZZA (76612.5) CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Eurest - Deep Dish Pepperoni Pizza (76612.5) and over 2,000,000 other foods at MyFitnessPal
From frontend.myfitnesspal.com


DEEP-DISH PEPPERONI PIZZA | ANOVA PRECISION® OVEN RECIPES
2021-08-27 Roll the dough ball in the oil to coat it, then push the dough to the edges of the pan with your fingers. 3. First Proof. Transfer to the oven and let proof for 15 minutes. 4. Press Out …
From oven.anovaculinary.com


CAST IRON DEEP DISH PIZZA RECIPE (CHICAGO-STYLE!) - A SPICY …
2021-11-17 Preheat the oven to 425 degrees F and move one rack to the lowest position. Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon …
From aspicyperspective.com


DEEP DISH SAUSAGE AND PEPPERONI PIZZA – RELATABLE RECIPES
2020-10-20 While sauce thickens, unroll the pizza dough and gently stretch it across the baking dish, pressing the dough down across the bottom of the dish and up the sides about 1-2 …
From relatablerecipes.com


CAST IRON SKILLET PEPPERONI PIZZA — LET'S DISH RECIPES
Instructions. Preheat oven to 400 degrees. Brush a 10-12 inch skillet with olive oil. Press desired amount of pizza dough into cast iron skillet to form a crust. Spread sauce over crust, to within …
From letsdishrecipes.com


CHEESY DEEP DISH PEPPERONI PIZZA BITES - THE COMFORT OF COOKING
For the pizza bites: Preheat oven to 400 degrees F. Coat a (8-10") round skillet or square baking dish with nonstick cooking spray. Cut each of the 8 biscuits into 4 pieces, making 32 pieces. …
From thecomfortofcooking.com


DETROIT PIZZA RECIPE (WITH PEPPERONI) | KITCHN
2022-03-01 The pan is usually 10×14-inches. Since many people might not own this unique Detroit-style pizza pan, this recipe has been created to work in a traditional 9×13-inch pan. …
From thekitchn.com


DETROIT-STYLE PEPPERONI PIZZA | SAVEUR
2019-05-31 Add 2 cups cool water (about 60°F) and mix on low speed until a coarse, shaggy dough forms, 30 seconds. Add the oil, increase the speed to medium, and mix until the dough …
From saveur.com


CHICAGO DEEP DISH PIZZA RECIPE - OLIVEMAGAZINE
2017-08-31 STEP 9. Oil a metal cake or pie tin approx 23cm x 4cm deep. STEP 10. Punch down the dough, knead a couple of times then roll and stretch it out to line the tin. STEP 11. …
From olivemagazine.com


PARMESAN CRUSTED DEEP DISH PIZZA WITH PEPPERONI SAUCE
2020-08-19 To make the sauce, place a large pot over medium heat and add the olive oil, onion, anchovies, pepperoni, and tomato paste. Cook, stirring frequently, until the onions are tender …
From mykitchenlittle.com


DEEP DISH DETROIT STYLE PIZZA (BUDDY'S COPYCAT RECIPE)
2018-07-12 Knead for about 5 minutes, or until the dough is smooth and pliant. Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside. Roll the ball of …
From italianfoodforever.com


LOW CARB SKILLET PIZZA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With …
From recipeschoice.com


CHICAGO-STYLE DEEP DISH PIZZA WITH SAUSAGE & PEPPERONI
2020-03-19 Heat oven. Heat oven to 400ºF. Add the dough to the pan. First, rub a 12-inch cake pan or cast-iron frying pan with the remaining olive oil then, spread out the pizza dough. Next, …
From cookingwithcocktailrings.com


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