Pepper Lovers Pizza Recipes

PEPPERONI LOVER'S FRENCH BREAD PIZZA

Steps:

• Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
• Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
• Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
• Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
• Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.

MEAT LOVERS' PIZZA-STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to the package instructions. Drain the pasta and rinse under cold water; set aside.
• Meanwhile, combine the ricotta, Parmesan, parsley, egg, 1/2 cup of the mozzarella, a large pinch of salt and a few grinds of pepper in a large bowl. Fold to combine; set aside.
• Preheat the oven to 450 degrees F.
• Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp and brown, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate and reserve.
• Add the sausage to the skillet and cook, breaking it up with a wooden spoon into large chunks, until brown, about 5 minutes. Remove half the sausage from the skillet with a slotted spoon to a plate and reserve.
• Add the ground beef and onion to the skillet and cook until the beef is brown and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more. Add the marinara sauce and season with 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, reduce the heat to low and continue to simmer while you stuff the shells.
• Divide the ricotta filling among the shells. Arrange the shells filling-side up in the skillet on top of the sauce. Top with the remaining mozzarella, the pepperoni and reserved sausage and bacon. Bake until the cheese is melted and the toppings are browned, 20 to 25 minutes. Sprinkle with Parmesan, oregano and red pepper flakes before serving.

PEPPER LOVER'S PIZZA

Steps:

• In a large skillet, heat oil over medium-high heat until hot. Add peppers, onion and Italian seasoning; cook and stir until vegetables are tender. , Cut bread in half lengthwise; place on a baking sheet. Spread cut sides of bread with pesto; top with pepper mixture. Top with cheese., Broil 4-6 in. from the heat for 5-8 minutes or until cheese is melted. Cut into slices.

MEAT LOVERS PIZZA

Steps:

• Put lukewarm water, flours, salt and honey into the bowl of an electric mixer (or a large regular bowl if using a hand mixer). Add the cooking oil whilst stirring.
• Mix on a low speed for 1 minute, scrape down the sides then give it another blast.
• Keep mixing on a low speed as you slowly add the oil, then mix for a further 5-7 minutes so you end up with slightly wet, smooth and elastic dough.
• Transfer to a lightly greased bowl, cover with a damp tea towel and set aside in a warm place for an hour.
• Once raised, gently knock the dough back on a flour dusted surface then equally divide and roll into four rounds.
• To make sauce, finely chop the onion and fry in a medium pan over a medium-low heat with 2 tablespoons oil for around 5 minutes or until softened but not coloured.
• Crush in the garlic or add fresh at the end.
• Finley chop and add the basil leaves along with chopped tomatoes and the oregano and season with salt and pepper.
• Either whizz it up with a stick blender or keep it chunky.
• To make the pizza, Set up the BBQ for the heat canyon technique, cover with lid and allow to heat up like an outdoor oven - you want a temperature of around 450°F.
• Spread 1 tablespoon of tomato sauce over each dough round.
• Add pepperoni, jalapeño mushrooms, bell peppers, mozzarella and remaining olive oil.
• Dust a pizza stone or a large metal roasting tray with plenty of semolina flour.
• Place the pizza on top and cook on the BBQ with the lid on for 10 to 12 minutes or until golden, crisp and the cheese has melted.

MEAT LOVER'S PIZZA

Steps:

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 14-in. pizza pan. Bake at 425° for 7-9 minutes or until lightly browned. Combine oil and 1 teaspoon garlic powder; brush over crust edges., In a large skillet over medium heat, cook beef with onion powder and remaining garlic powder until no longer pink; drain., Spread spaghetti sauce over crust to within 1 in. of edges. Top with beef mixture, pepperoni, Canadian bacon, mushrooms, olives and cheese. , Bake at 425° for 10-15 minutes or until cheese is melted and crust is golden brown.