HOMEMADE PEPPERONI PIZZA
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
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
PERFECT PEPPERONI PIZZA PIE
Make and share this Perfect Pepperoni Pizza Pie recipe from Food.com.
Provided by nochlo
Categories Toddler Friendly
Time 20m
Yield 2 slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 460 degrees.
- Put one of the crusts on the pizza stone in the oven for 4 minutes then remove.
- On pizza crust, apply 4 oz. of sauce (or how much you want) then add desired amount of pepperoni, and then top with the desired amount of cheese which I add about 4oz or so.
- Return to pizza to the oven on the stone and bake about 10 minutes or until cheese is all melted.
- Cut into squares and serve.
Nutrition Facts : Calories 161.3, Fat 12.8, SaturatedFat 4.4, Cholesterol 30.7, Sodium 541.5, Carbohydrate 3.7, Fiber 0.8, Sugar 0.7, Protein 7.3
SPAGHETTI PIZZA PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
- Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
- Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
- Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
- Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.
DETROIT-STYLE PEPPERONI PIZZA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.
- Pour the oil in a large, square metal cake pan (or, ideally, an authentic Detroit-style pizza pan). Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.
- Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.
- Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
- Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.
CLAIRE'S PEPPERONI PIE
This is another one of my favorite recipes from the "North End Italian Cookbook". Quick, easy, delicious and versatile. I serve it as a main dish with a salad. It can be served also as an appetizer or as a brunch or lunch dish. You can dress it up with chopped fresh herbs such as oregano, parsley or basil.
Provided by Lorac
Categories Meat
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Grease a 9 inch pie dish.
- In a small bowl, add the ingredients in the order listed.
- Use a slotted spoon to stir the ingredients until the batter is smooth.
- Pour into the pie dish and bake 30-35 minutes or until the center is firm.
- Let rest 5-10 minutes, cut into wedges and serve.
SAUSAGE AND PEPPERONI PIZZA "PIE"
Provided by Ann Ferguson Ward
Categories Cheese Pork Bake Kid-Friendly Sausage Summer Bon Appétit West Virginia Small Plates
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Fry sausage in heavy medium skillet over medium heat until cooked through, turning occasionally, Drain. Dice sausage.
- Dust 1 side of 1 crust with 1 teaspoon flour. Gently transfer crust to 9-inch-diameter pie pan, floured side down. Press into pan. Arrange half of mozzarella over bottom of crust. Spread 1/2 cup spaghetti sauce over mozzarella. Sprinkle half of Jack cheese atop sauce. Drizzle 1/2 cup spaghetti sauce over cheese. Top with half of pepperoni and half of sausage. Repeat layering with remaining mozzarella, 1/2 cup spaghetti sauce, remaining Jack cheese, pepperoni and sausage. Sprinkle with olives and drizzle with remaining 1/2 cup spaghetti sauce. Top with remaining pie crust. Pinch edges of crust together to seal. Crimp edges to make decorative border. Bake until golden brown, about 40 minutes. Let pie stand 30 minutes before serving.
PEPPERONI PIZZA QUICHE
Field editor Debbie White of Williamson, West Virginia puts ever-popular ingredients into a pastry crust for her appealing "pizza pie". She writes, "There's seldom a slice left when I serve it to family or company."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 160mg cholesterol, Sodium 547mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 13g protein.
PEPPERONI PIZZA CASSEROLE
A cheesy casserole with all of your favorite pizza toppings. I like to serve this with a salad and garlic bread. The leftovers are great. I have prepared this in advance and then taken it to potlucks in a slow cooker the next day.
Provided by tburton1219
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes.
- Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain.
- Mix the noodles with the cooked ground beef, spaghetti sauce, black olives, mushrooms, pepperoni, and 1/2 of the mozzarella cheese in a large mixing bowl. Spoon the mixture into a 9x13-inch baking dish and top with remaining cheese. Cover the dish with foil.
- Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.
Nutrition Facts : Calories 586.3 calories, Carbohydrate 30.6 g, Cholesterol 133.8 mg, Fat 33.9 g, Fiber 2.8 g, Protein 38.2 g, SaturatedFat 14.8 g, Sodium 1276.1 mg, Sugar 6.5 g
PEPPERONI PIZZA PIE
Use a ready-made bread mix to make this homemade calzone-style pizza filled with cheese, tomato, pepperoni and peppers
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Make up the pizza base following pack instructions. Knead on a lightly floured surface and divide into 2 balls, 1 slightly bigger than the other. Roll out the bigger ball to about 32cm diameter. Place on a floured baking sheet or pizza tray.
- Top the pizza base with the pasta sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp of the Parmesan and a little black pepper.
- Roll the smaller piece of dough to about 28cm diameter and place on top of the pizza filling. Fold the edge of the base over the top, pressing the edges together to seal - use a little water to help stick if you need to. Sprinkle over the remaining Parmesan and bake for 15 mins until puffed and golden.
Nutrition Facts : Calories 401 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
BAKED PEPPERONI PIZZA SPREAD
Add chopped pepperoni and peppers to cream cheese and mozzarella to make this awesome baked appetizer spread. If they like pizza-they'll like this!
Provided by My Food and Family
Categories Meal Recipes
Time 40m
Yield Makes 2 cups spread or 16 servings, 2 Tbsp. spread and 5 crackers each.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Mix cream cheese and mozzarella until well blended; stir in pepperoni and peppers.
- Spread into 9-inch pie plate.
- Bake 25 to 30 min. or until top is puffed and lightly browned. Serve warm with crackers.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
DETROIT-STYLE PEPPERONI PIZZA
Scratching your head? Let us explain: Detroit pizza has an extra-thick crust that's crispy on the outside and pillowy on the inside and a top that's covered from edge to edge with melted mozzarella, slices of pepperoni and a healthy shake of Parmesan. Where the cheese spills over the edge, it bakes into the crust, so that signature crust gets crisper still when baked. Rumor has it, auto workers created this style by baking their pies in deep metal trays cast off from the assembly line. While you can skip the industrial trays here, Betty's version is made in your 13x9-inch pan; this recipe stays true to the original's no-nonsense approach. Made with five ingredients, this pizza is ready to eat in 35 minutes. But be warned, it's likely to disappear even quicker.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Brush bottom and sides of 13x9-inch pan with olive oil. Press dough in bottom of pan (do not press up sides). Bake 17 minutes.
- Spread pizza sauce over dough. Top with mozzarella cheese, spreading all the way to edges. Place pepperoni in single layer over cheese. Bake 4 to 6 minutes or until crust is deep golden brown and cheese is bubbly. Sprinkle with Parmesan cheese.
- To serve, cut into 4 rows by 3 rows.
Nutrition Facts : Calories 370, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 7 g, ServingSize 2 Pieces, Sodium 900 mg, Sugar 6 g, TransFat 0 g
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.
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