Homemade Pepperoni And Mushroom Pizza Recipes

CHEESY PEPPERONI MUSHROOM PIZZA

Steps:

• Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
• Cook mushrooms: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until softened about 5-7 minutes. Remove from skillet using a slotted spoon and set aside.
• Remove pizza dough from the fridge. Gently brush with a drizzle of olive oil then spread marinara sauce, leaving the edges of the pizza sauce free.
• Sprinkle with cheeses. Top with cooked mushrooms, pepperoni, tomatoes, .
• Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
• Remove from oven and top with fresh herbs. Serve immediately.

BEEF AND PEPPERONI PIZZA

Steps:

• Heat oven to 450°F. Place pizza crust on rack in oven while oven preheats; heat 5 minutes.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and mushrooms; cook 5 minutes, stirring occasionally, or until beef is thoroughly cooked. Drain.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Bake 7 to 10 minutes or until crust is golden and cheese is melted. Cut into 8 slices. Serve immediately.

PEPPERONI PIZZA

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.

KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA

Steps:

• If making own pizza crust and/or pizza sauce, prepare them first.
• Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
• Spread pizza sauce over browned side of Boboli crust.
• Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
• Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
• Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
• Distribute sauteed mushrooms over top of pizza. I try to be artistic.
• Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
• Cut into 6 slices and serve hot.

HOMEMADE PEPPERONI PIZZA

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.

CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA

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.

PIZZA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
• Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 15 minutes.
• Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.

PEPPERONI-STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and finely chop stems; set caps aside. , In a large skillet, saute the onion, pepperoni and mushroom stems in butter until tender. Add garlic; cook 1 minute longer. Stir in the bread crumbs, Parmesan cheese, Italian seasoning and salt; remove from the heat and cool slightly. Spoon into mushroom caps., Place on an ungreased baking sheet. Bake at 325° for 15 minutes. Sprinkle with mozzarella cheese; bake 5-10 minutes longer or until mushrooms are tender.