BEST-EVER PEPPERONI PIZZA
You'll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. -Scottie Orr-Wedeven, Grand Rapids, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 slices.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal., Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown., In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
PEPPERONI PIZZA MAC AND CHEESE
All the flavors of pepperoni pizza - think Italian seasoning, marinara sauce, pepperoni - infuse this fully loaded mac and cheese mash-up.
Provided by Food Network
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the mac and cheese: Preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.
- Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
- Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.
RAINBOW PIZZA
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Toss the potatoes with 1 tablespoon of the oil, sprinkle with salt and pepper, and then spread out on one half of a baking sheet. Roast for 10 minutes. Meanwhile, toss the broccoli with the remaining 1 tablespoon oil and sprinkle with salt and pepper. Remove the baking sheet from the oven and spread out the broccoli in an even layer on the other half of the baking sheet. Return to the oven and roast until the potatoes are cooked through and the broccoli is just tender, another 5 minutes. Let cool slightly. Reduce the oven temperature to 375 degrees F.
- Slice off the bottom third of the pizza crust to form a dome shape. Then, with a large biscuit cutter or pint glass, cut out the center of the dome, leaving a rainbow arc shape. Transfer the arc to a baking sheet. Cut 5 half-moon shapes from the scrap pieces of crust.
- In a medium bowl, stir together the ricotta, mozzarella and Parmesan, and season with a pinch of salt and pepper. Spread the cheese mixture over the rainbow crust and the half-moons. Starting from the outside edge of the rainbow, fan out the pepperoni slices in a single line. Fan the diced bell pepper in an even line beneath the pepperoni. Then add lines of the squash, roasted broccoli and roasted potatoes.
- Bake the pizza for 5 minutes, then add the half-moons to the bottom of each side of the rainbow to form clouds. Return to the oven and bake until the cheese and crusts are hot, about 10 minutes more. Serve immediately.
RAINBOW SHEET-PAN PIZZA RECIPE BY TASTY
Here's what you need: dough, brown sugar, warm water, active dry yeast, small beets, olive oil, kosher salt, all-purpose flour, your choice of toppings, olive oil, pizza sauce, shredded mozzarella cheese, cherry tomato, orange bell pepper, yellow bell pepper, fresh spinach, purple sweet potato, salt, pepper, dried oregano, fresh basil
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 5 servings
Number Of Ingredients 21
Steps:
- In a small bowl, combine half of the warm water and the brown sugar.
- Add the active dry yeast and let foam without stirring for about 8 minutes.
- In a large bowl, combine the pureed beets, 2 tablespoons of olive oil, salt, 2 cups (250 g) of flour, and the yeast mixture.
- Rinse the yeast mixture bowl with the remaining warm water to get all the yeast, and pour into the large bowl.
- Mix with your hands and gradually add in the reamining flour until the dough comes together in a ball and is not moist to the touch.
- Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and bouncy and does not stick to the surface. Add flour as needed.
- Pour the remaining tablespoon of olive oil in a clean large bowl and rub around with your fingers.
- Place the dough in the bowl and turn to coat with the oil.
- Cover with a kitchen towel or a plastic wrap and let rise for at least 1 hour at room temperature (preferably warm). The dough should double in size.
- Preheat the oven to 500°F (260°C).
- Grease a nonstick baking sheet with the olive oil.
- Place the dough on a floured surface and divide in half.
- Save one dough half for later. It will keep in the refrigerator for up to 2 weeks in a bowl covered tightly with plastic wrap.
- Using a rolling pin, flatten the remaining ball of dough into a rectangular shape that will approximately fit on the baking sheet.
- Transfer the dough to baking sheet and stretch as needed to cover the pan.
- Leaving a 1-inch (2 cm) border all around the sides, spread the pizza sauce over the dough and sprinkle with mozzarella.
- Add strips of cherry tomatoes, orange bell pepper, yellow bell pepper, spinach, and roasted purple sweet potatoes.
- Season with salt, pepper, and oregano.
- Bake for 7-10 minutes, until the veggies are tender and the crust is cooked.
- Sprinkle with fresh basil, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 979 calories, Carbohydrate 162 grams, Fat 23 grams, Fiber 10 grams, Protein 28 grams, Sugar 20 grams
PERSONAL PEPPERONI PIZZA
Let your bread machine do the work mixing the dough for these single-serving sensations from Ann Tino, Winside, Nebraska. "My husband and kids think these pizzas are the best," she says.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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. Punch down; cover and let rest for 10 minutes. Divide dough into fourths. Roll each portion into a 7-in. circle. Place on greased baking sheets. Top with pizza sauce, cheese and pepperoni. Bake at 400° for 14-16 minutes or until golden brown.
Nutrition Facts :
PEPPERONI PIZZA
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
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
PEPPERONI PIZZA MAC
Dress up your next KRAFT Macaroni & Cheese Dinner with Italian-style flair. Get out the pizza toppings and let's discuss.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 3 servings, about 1 cup each
Number Of Ingredients 5
Steps:
- Prepare Dinner as directed on pkg.
- Stir in remaining ingredients. Cook until heated through, stirring occasionally.
Nutrition Facts : Calories 450, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1100 mg, Carbohydrate 51 g, Fiber 2 g, Sugar 9 g, Protein 13 g
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