Mini No Crust Pepperoni Pizzas Recipes

MINI NO-CRUST PEPPERONI PIZZAS

Mini No-Crust Pepperoni Pizzas image

Take your pizza game to the next level with Mini No-Crust Pepperoni Pizza. This Mini No-Crust Pepperoni Pizza recipe is packed with cheesy flavor.

Provided by My Food and Family

Categories Home

Time 16m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 cup KRAFT Mozzarella & Parmesan Cheese Expertly Paired for Pizza
12 slices OSCAR MAYER Pepperoni, quartered
1/8 tsp. dried oregano leaves
1/2 cup CLASSICO Traditional Pizza Sauce

Steps:

Heat oven to 375ºF.
Pile cheese into 16 mounds, 2 inches apart, on parchment-covered baking sheets; flatten slightly.
Top with pepperoni, then sprinkle with oregano.
Bake 5 to 6 min. or until edges are golden brown.
Cool on baking sheets 5 min. Transfer to paper towel-covered wire racks; drain.
Serve with pizza sauce for dipping.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 410 mg, Carbohydrate 5 g, Fiber 0.5133 g, Sugar 3 g, Protein 7 g

MINI PEPPERONI PIZZA

Mini Pepperoni Pizza image

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

Provided by Betsy

Categories Cheese

Time 23m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

1 can buttery biscuit (5 biscuits)
1 (8 ounce) jar pizza sauce
1 bag of shredded mozzarella cheese
1/2 cup pepperoni

Steps:

Preheat oven to 350 degrees F.
Seperate biscuits and place on cookie sheet.
Flatten biscuit until it is about 5" in diameter.
Pinch the sides to make a crust.
For a tastier pizza, brush on a little olive oil and add a pinch of cumin and oregano.
Put 2 tablespoons of pizza sauce on each biscuit and spread around.
Add pepperoni and then sprinkle about 2-3 tablespoons of cheese on top.
Do not add too much or the pizza will overflow when it is baking.
Bake in oven for 8-11 minutes.
cool for about 3-4 minutes.

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

Ingredients

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

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