Double Cheese Pepperoni Pizza Recipes

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DOUBLE-CHEESE PEPPERONI PIZZA



Double-Cheese Pepperoni Pizza image

Discover a delicious cheese surprise baked inside the Bisquick® mix pizza crust.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons vegetable oil
4 smoked string cheese pieces (from 4- or 8-oz package), cut lengthwise in half
1/4 cup Italian-style tomato paste
1 small onion, cut lengthwise in half, then cut crosswise into thin slices
1/2 medium bell pepper, thinly sliced
1 can (4 oz) mushroom pieces and stems, drained
1/2 package (3.5-oz size) sliced pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained, if desired
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • In large bowl, stir Bisquick mix, water and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
  • Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan with shortening or cooking spray. Press dough on bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough. Fold 1 inch edge of dough over and around cheese; press to seal. Bake 7 minutes.
  • Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 2 g

NO-KNEAD DOUBLE PEPPERONI PIZZA



No-Knead Double Pepperoni Pizza image

NOTE: The following are the baking instruction to be use with Recipe #387518. Perfect for our busy lives . . . top with your favorite ingredients and dinner is on the table in minutes!

Provided by Galley Wench

Categories     European

Time 25m

Yield 1 12 inch pizza

Number Of Ingredients 10

16 ounces refrigerated pizza dough (see Recicpe #387518)
1/2 cup pizza sauce
1 cup mozzarella cheese, shredded (adjust to taste)
4 1/2 ounces pepperoni (adjust to taste)
1/2 cup parmesan cheese
cornmeal
onion
green pepper
olive
anchovy

Steps:

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
  • Twenty minutes before baking, place a baking stone in the oven and preheat to 500 degree F.
  • Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/8 inch thick round, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
  • Place the rolled out dough on a pizza peel that has been dusted with corn meal.
  • Add your favorite sauce and toppings . . . DO NOT OVERLOAD.
  • Sprinkle on mozzarella cheese and Parmesan.
  • Immediately place in oven and bake until the crust is browned and cheese is bubbly, approximately 10 - 15 minutes.
  • NOTE: The cornmeal may cause the oven to smoke so turn on the exhaust fan.
  • Allow to cool slightly before slicing.

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA



Basic Pepperoni Pizza and Four Cheese Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 31

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped

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.

TRIPLE PEPPERONI PIZZA



Triple Pepperoni Pizza image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/2 recipe Foolproof Pizza Dough, recipe follows
4 tablespoons Pizza Sauce, recipe follows
1 ounce fresh mozzarella, torn
3 ounces mozzarella, shredded
1 ounce provolone, shredded
10 to 15 pepperoni slices
1 teaspoon Garlic Butter, recipe follows
1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
One 15-ounce can crushed Italian plum tomatoes in thick puree
One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian chile paste
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
3 1/2 sticks salted butter
16 cloves garlic, finely pressed
Coarse sea salt

Steps:

  • Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
  • Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.
  • Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  • Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.
  • Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  • Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
  • Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
  • Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
  • Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

DOUBLE-STUFFED SHEET-PAN PIZZA RECIPE BY TASTY



Double-stuffed Sheet-Pan Pizza Recipe by Tasty image

Here's what you need: warm water, sugar, active dry yeast, flour, salt, shredded mozzarella cheese, olive oil, salt, pepper, string cheese, tomato sauce, topping of your choice

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 12

1 cup warm water
1 tablespoon sugar
1 package active dry yeast
3 cups flour
1 teaspoon salt, optional
3 cups shredded mozzarella cheese
olive oil, to taste
salt, to taste
pepper, to taste
string cheese
tomato sauce
topping of your choice

Steps:

  • To a bowl or stand mixer, add the warm water, sugar, and yeast. Let the yeast proof for 5-15 minutes in a warm place until it is bubbling.
  • Preheat oven to 450˚F (230˚C).
  • Add in the flour and salt. Mix in the bowl until well combined and the dough comes together into a ball.
  • Dump the dough onto a floured surface and knead briefly to smooth out the dough and develop gluten. Form the dough into a ball and place into a new, large greased bowl. Cover with a towel and let rise for one hour or until doubled in size.
  • Remove the dough from the bowl, and cut 2-three ounce (85g) portions of the dough. Roll each portion out to a size slightly larger than a 9x13-inch (23x33 cm) baking sheet.
  • Place the first rolled dough rectangle onto the greased baking sheet. Sprinkle a thick layer of mozzarella cheese onto the dough, then place the second sheet of dough on top to cover the cheese.
  • Place string cheese into the edges of the dough, and fold the edges over the cheese, crimping the edges.
  • Brush the dough with olive oil, salt, and pepper to taste.
  • Bake for 20 minutes or until the crust is golden brown and the cheese is melted inside.
  • Quickly top the stuffed bottom crust with sauce and any extra toppings or cheese you would like.
  • Bake until the toppings are heated through, and the cheese has started to brown 10-15 minutes.
  • Transfer the pizza to a cutting board, slice, and serve.
  • Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 61 grams, Fat 19 grams, Fiber 2 grams, Protein 24 grams, Sugar 3 grams

DOUBLE CRUST STUFFED PIZZA



Double Crust Stuffed Pizza image

This is my take on a Chicago style pizza. Don't be afraid of the sausage patty, it makes the pizza!

Provided by pnutmommy

Categories     Bread     Pizza Dough and Crust Recipes

Time 2h45m

Yield 8

Number Of Ingredients 17

1 ½ teaspoons white sugar
1 cup warm water (100 degrees F/40 degrees C)
1 ½ teaspoons active dry yeast
1 tablespoon olive oil
½ teaspoon salt
2 cups all-purpose flour
1 (8 ounce) can crushed tomatoes
1 tablespoon packed brown sugar
½ teaspoon garlic powder
1 teaspoon olive oil
½ teaspoon salt
3 cups shredded mozzarella cheese, divided
½ pound bulk Italian sausage
1 (4 ounce) package sliced pepperoni
1 (8 ounce) package sliced fresh mushrooms
½ green bell pepper, chopped
½ red bell pepper, chopped

Steps:

  • Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer. Sprinkle the yeast over the warm sugar water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir 1 tablespoon olive oil into the yeast mixture.
  • Stir 1/2 teaspoon salt into the flour. Mix half of the flour mixture into the yeast water, and stir until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes (or mix with dough hook in stand mixer).
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a light cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  • Combine the crushed tomatoes, brown sugar, garlic powder, 1 teaspoon olive oil, and salt in small saucepan. Cover pan, and cook over low heat until tomatoes start to break down, about 30 minutes.
  • Preheat an oven to 450 degrees F (230 degrees C). Deflate the dough and turn it out onto a lightly floured surface. Cut the dough into 2 equal pieces. Roll one piece into a 12 inch thin circle. Roll the other half into a thicker, 9 inch circle.
  • Place the 12 inch dough round into an ungreased 9 inch springform pan. Sprinkle dough with 1 cup of cheese. Shape sausage into a 9 inch patty and place in pan on top of the cheese. Layer pepperoni, mushrooms, green pepper, red pepper, and remaining cheese on top of sausage patty. Top with the 9 inch dough round and pinch edges to seal. Cut several 1/2 inch vent holes in the top crust. Spread sauce evenly on the top crust, leaving a 1/2 inch border at the edges.
  • Bake pizza in the preheated oven until the crust is set, the cheese is melted, and the sausage is cooked through, 40 to 45 minutes. Let hot pizza rest for 15 minutes before cutting into wedges and serving.

Nutrition Facts : Calories 409.6 calories, Carbohydrate 32.5 g, Cholesterol 53.1 mg, Fat 21.1 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 8.6 g, Sodium 1063.2 mg, Sugar 4.1 g

TWO 12-INCH GOOD AND EASY PEPPERONI PIZZAS



Two 12-Inch Good and Easy Pepperoni Pizzas image

From a Gold Medal Flour bag in the early 1970's -- makes 2 crusts -- if your children won't eat onions, do as I did when my daughter was little and blend the tomato sauce and onion in the blender! If Jennifer couldn't see the onion pieces, she ate it! Can be frozen and baked at a later time -- For crispy pepperoni, put it on top of the cheese!

Provided by KerfuffleUponWincle

Categories     Cheese

Time 40m

Yield 2 12 inch pizzas, 16 serving(s)

Number Of Ingredients 15

1/4 ounce active dry yeast (1 package is approximately 2 1/4 teaspoons)
1 cup warm water (105-115 degrees)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour (stir to remove any lumps)
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 ounce parmesan cheese, grated (equals 1/4 cup)
2 teaspoons dried oregano
1/4 teaspoon salt
1/4-1/2 teaspoon minced garlic
1/8 teaspoon pepper
4 ounces pepperoni, sliced (equals 1 cup ~ use 70% less fat turkey pepperoni for less fat puddles!)
8 ounces mozzarella cheese, shredded (equals 2 cups)

Steps:

  • Dough directions:.
  • Preheat oven to 425 degrees (400 degrees if using Pyrex pizza pans).
  • Dissolve yeast in warm water. Stir in remaining dough ingredients: beat vigorously, about 20 strokes.
  • Allow dough to rest about 5 minutes while preparing sauce.
  • Sauce:.
  • Mix sauce ingredients; set aside.
  • Assembly:.
  • Divide dough in half. On lightly greased baking pans, pat/press each half into 12 inch circles. Use floured finger tips when pressing dough into circles.
  • Spread sauce on each circle. Arrange pepperoni on top and sprinkle with mozzarella cheese. Or, for crispy pepperoni, put it on top of the mozzarella!
  • Bake for 18-20 minutes or until crust is brown and topping is hot and bubbly. Makes 2 pizzas.
  • To freeze and bake later: double wrap and freeze assembled pizza (without baking) on the pizza pan ~ bake frozen pizza at 400 degrees for 25 minutes.

Nutrition Facts : Calories 179.2, Fat 8.7, SaturatedFat 3.5, Cholesterol 20.1, Sodium 489.8, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 7.9

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

DOUBLE SAUSAGE PIZZA



Double Sausage Pizza image

This recipe has been in the family since I was a kid. It was a Sunday night ritual then, and remains one today in my home. A dressed-up hot roll mix gives us enough dough for two flavorful crusts, so there is plenty of sausage-pepperoni pizza to serve company.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 pizzas (10 slices each).

Number Of Ingredients 12

1 package (16 ounces) hot roll mix
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons Italian seasoning
1-1/4 cups warm water (120° to 130°)
2 tablespoons canola oil
1 can (15 ounces) pizza sauce
1/2 cup grated Parmesan cheese
1 pound bulk pork sausage, cooked and crumbled
1/2 pound sliced fresh mushrooms
1 package (8 ounces) sliced pepperoni
4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the contents of the roll mix and yeast packets with the garlic powder, oregano and Italian seasoning. Stir in water and oil until dough pulls away from sides of bowl. , Turn dough onto a lightly floured surface. Shape into a ball. Knead for 5 minutes or until smooth. Cover and let stand for 5 minutes., Divide dough in half. With greased hands, press dough onto two greased 12-in. pizza pans. Prick dough thoroughly with a fork. Spread crusts with pizza sauce. Top with Parmesan cheese, sausage, mushrooms, pepperoni and mozzarella cheese. Bake at 425° for 18-20 minutes or until cheese is melted.

Nutrition Facts : Calories 564 calories, Fat 34g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 1269mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.

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HORMEL | RECIPES
1. Heat oven to 375°F. On lightly flour parchment paper, roll pizza dough into 11x5-inch rectangle. Spread pizza sauce over dough, leaving 1-inch space on all sides. Sprinkle ½ cup mozzarella cheese over sauce. Place half the pepperoni over cheese.
From hormel.com
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RECIPE: DOUBLE CHEESE PEPPERONI PIZZA (WITH BISCUIT MIX CRUST ...
DOUBLE CHEESE PEPPERONI PIZZA Source: Betty Crocker One-Dish Meals: Casseroles, Skillet Meals, Stir-Fries and More for Easy, Everyday Dinners by Heidi Losleben Servings: 8 3 cups Original Bisquick mix 2/3 cup very hot water 2 tablespoons vegetable oil 4 smoked (or regular) string cheese pieces (from 4-ounce package), cut lengthwise in half
From recipelink.com
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COSTCO PEPPERONI PIZZA CALORIES - THERESCIPES.INFO
Calories in Costco Pepperoni Pizza and Nutrition Facts best www.fatsecret.com. Costco Pepperoni Pizza Nutrition Facts Serving Size 1/6 pizza Amount Per Serving Calories 650 % Daily Values* Total Fat 24.00g 31% Saturated Fat 11.000g 55% Trans Fat 0.000g Polyunsaturated Fat 2.500g Monounsaturated Fat 11.000g Cholesterol 60mg 20% Sodium …
From therecipes.info
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BISTRO STYLE PEPPERONI & CHEDDAR PIZZA - DAILY DISH RECIPES
2022-02-24 Spoon over pizza. Bake for 15 minutes at 425°. 3. Barbecue Chicken – Unroll Wewalka pizza dough, top with shredded cooked chicken, ¼ cup barbecue sauce, green onions and a cup shredded mild cheddar. Bake for 15 minutes at 425°. Tip: For meal planning purposes, throw chicken and bbq sauce in the crockpot and allow to simmer and cook.
From dailydishrecipes.com
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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 edges. Spoon ¾ cup store ...
From bonappetit.com
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DOUBLE STUFFED FROZEN PEPPERONI PIZZA - BANQUET
3.4. (44) Write a review. Send hunger for the hills with a MEGA Pizza Double Stuffed frozen pepperoni pizza, made with two layers of crust and stuffed with double the marinara sauce, mozzarella cheese, and reduced fat pepperoni. See ingredients, nutrition, and other product information here. Smartlabel Info.
From banquet.com
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HOMEMADE PEPPERONI PIZZA (WITH FRESH DOUGH!) - ON MY KIDS PLATE
2022-01-13 Add flour to the rolling pin and roll the pizza dough until it is twelve inches across. Transfer the dough to the baking pan or round pizza pan. Add tomato sauce, cheese and pepperoni. Bake the pizza for 10-12 minutes. The crust will be fluffy on the inside but golden brown on the outside when it has finished cooking.
From onmykidsplate.com
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DOUBLE PEPPERONI PIZZA MAC AND CHEESE RECIPE - YOUTUBE
This delicious double pepperoni pizza mac and cheese brings together pizza, pasta and parmesan all in one pot. Enjoy this cheesy goodness with family and fri...
From youtube.com
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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. Heat the oven to 190C/fan 170C/gas 5. Cover the base of the pizza with 2 tbsp of the pecorino. STEP 12. Cover with the mozzarella, then the pepperoni.
From olivemagazine.com
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RECIPE FOR DOUBLE PEPPERONI PIZZA
Recipe for double pepperoni pizza. SPREAD crust with pizza sauce; top with cheese and pepperoni slices. BAKE 10 to 12 minutes or until cheese is melted. Pepperoni Pizza Recipe. A classic pizza with a spicy edge. As good as your local take-away service! Appreciate our Pepperoni Pizza recipe. Basic Pepperoni Pizza. I thought I should post some of my basic …
From pepperonipizzarecipe.blogspot.com
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PEPPERONI PIZZA - CULINARY HILL
2019-06-07 Instructions: Heat oil in a small saucepan over medium-high heat until shimmering. Add garlic and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard. Stir in tomato sauce, sugar (if …
From culinaryhill.com
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DOUBLE PEPPERONI PIZZA - THERESCIPES.INFO
With its perfect kick and irresistible toppings, this pizza is sure to become your favorite guilty pleasure. To indulge in our mouth-watering Double Pepperoni, just set your oven to a toasty 450° and bake on the center of the rack for a mere 8-12 minutes or until that cheese is a wicked golden brown. Now for the hard part, let it sit for 5 ...
From therecipes.info
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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
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CREAMY DOUBLE PEPPERONI PIZZA-WICHES - KELLOGGS.COM
Cut 20 of the pepperoni slices into quarters. Set remaining pepperoni slices aside. 2. In medium bowl stir together quartered pepperoni slices, cream cheese, mozzarella cheese and pizza sauce. Spread onto 48 of the Kelloggs® Town House® Original Crackers. 3. Top each with one of the whole pepperoni slices and another cracker.
From kelloggs.com
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PIZZA BITES APPETIZER WITH PEPPERONI + VIDEO
2020-08-05 Instructions. Preheat oven to 350°F. Reserve a hand full of pepperoni (about 1/4 cup). In a large bowl, combine flour, baking powder, Italian seasoning, red pepper flakes, Parmesan cheese, sugar, olive oil, milk, and eggs. Stir together with a fork. Mix in the pizza blend cheese and remaining pepperoni. Set aside.
From theslowroasteditalian.com
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DOUBLE PEPPERONI PIZZA: DIABETES FRIENDLY (WITH COOKING CLASS)
Instructions. Preheat oven to 350°F/ 180°C (fan forced) or 375°F/ 190°C (conventional). Place all the pizza base ingredients into a food processor and blend to combine. Pour the thin batter/mixture into a lined circular baking tin (a cake tin will do the trick!) - …
From diabetesmealplans.com
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Top Asked Questions

How do you bake a pizza with tomatoes and cheese?
Arrange on baking sheets; flatten into 3-inch rounds. Lightly coat with nonstick cooking spray. Cut tomatoes into thin slices, then fan out slices. Top each pizza with 2 or 3 slices. Sprinkle with 1 teaspoon fontina, a little Parmesan, plus a few olive slivers and oregano leaves. Bake until bubbly and crust is golden, about 10 minutes.
Can you put Pepperoni in a quesadilla?
Make your quesadilla even more inviting by throwing pepperoni into the mix. It’s a simple addition, but it makes a huge difference. Thanks to this salty and smoky meat, your quesadilla will also taste like pizza. Tex-Mex meets Italian! The best part? This recipe only takes 5 minutes to make, so it’s perfect for a last-minute lunch or dinner.
How to make pizza dough in a food processor?
Mix 1 cup flour, sugar, and yeast in bowl. Stir in the water and oil until blended. Pulse 1 3/4 cups flour and salt in food processor to mix. Add yeast mixture and pulse until blended. With motor running, add remaining flour, 1 tablespoon at a time, until soft dough forms (you will need to process about 2 minutes).
How long does it take to prepare a pepperoni recipe?
Organize all the required ingredients. Prep a pepperoni recipe in 30 minutes or less! Did you like the recipe? Click on a star to rate it! Average rating 5 / 5. Vote count: 1

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