Pepperoni Pizzazz Recipes

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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

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

PEPPERONI PIZZA



Pepperoni Pizza image

My husband worked in Chicago-area pizza restaurants throughout high school and college. He says pizza is a work of art, and his are beautiful. Our girls prefer Daddy's pizza to ordering out! -Julie Host, Polk City, Iowa

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 slices.

Number Of Ingredients 18

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
2-1/2 teaspoons active dry yeast
1 tablespoon cornmeal
TOPPINGS:
1 cup meatless spaghetti sauce
1 to 3 teaspoons sugar, optional
1 package (8 ounces) sliced pepperoni
2 medium tomatoes, chopped
1/2 cup chopped onion
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning

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.

Nutrition Facts : Calories 540 calories, Fat 27g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1319mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

PEPPERONI PIZZAZZ



Pepperoni Pizzazz image

I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 9 servings.

Number Of Ingredients 13

8 ounces uncooked penne pasta
3-1/2 cups spaghetti sauce, divided
1 package (8 ounces) sliced pepperoni
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1 can (8 ounces) tomato sauce
2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.

PEPPERONI PIZZA QUESO



Pepperoni Pizza Queso image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 small yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
One 10-ounce can diced tomatoes with green chiles
One 4.5-ounce can chopped green chiles
8 ounces processed cheese, cubed
4 ounces Cheddar cheese, shredded
4 ounces mozzarella, shredded
4 ounces fontina, shredded
2 ounces Parmesan cheese, grated
Whole milk, as needed
1 teaspoon fresh oregano, torn `
1 small jalapeno pepper, diced
1 cup sliced pepperoni, chopped
2 Roma tomatoes, small dice
2 tablespoons fresh basil leaves, torn
Pizza-flavored chips, for serving

Steps:

  • Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
  • Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
  • Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.

MEXICAN PEPPERONI PIZZAS



Mexican Pepperoni Pizzas image

Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

Cooking spray
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1 can (16 oz) Old El Paso™ refried black beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
40 slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
1 1/2 cups finely shredded Mexican cheese blend (6 oz)

Steps:

  • Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  • Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  • Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  • Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 1 g

TWO 12-INCH GOOD AND EASY PEPPERONI PIZZAS



Two 12-Inch Good and Easy Pepperoni Pizzas image

From a Gold Medal Flour bag in the early 1970's -- makes 2 crusts -- if your children won't eat onions, do as I did when my daughter was little and blend the tomato sauce and onion in the blender! If Jennifer couldn't see the onion pieces, she ate it! Can be frozen and baked at a later time -- For crispy pepperoni, put it on top of the cheese!

Provided by KerfuffleUponWincle

Categories     Cheese

Time 40m

Yield 2 12 inch pizzas, 16 serving(s)

Number Of Ingredients 15

1/4 ounce active dry yeast (1 package is approximately 2 1/4 teaspoons)
1 cup warm water (105-115 degrees)
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/2 cups flour (stir to remove any lumps)
1/2 cup chopped onion
1 (8 ounce) can tomato sauce
1 ounce parmesan cheese, grated (equals 1/4 cup)
2 teaspoons dried oregano
1/4 teaspoon salt
1/4-1/2 teaspoon minced garlic
1/8 teaspoon pepper
4 ounces pepperoni, sliced (equals 1 cup ~ use 70% less fat turkey pepperoni for less fat puddles!)
8 ounces mozzarella cheese, shredded (equals 2 cups)

Steps:

  • Dough directions:.
  • Preheat oven to 425 degrees (400 degrees if using Pyrex pizza pans).
  • Dissolve yeast in warm water. Stir in remaining dough ingredients: beat vigorously, about 20 strokes.
  • Allow dough to rest about 5 minutes while preparing sauce.
  • Sauce:.
  • Mix sauce ingredients; set aside.
  • Assembly:.
  • Divide dough in half. On lightly greased baking pans, pat/press each half into 12 inch circles. Use floured finger tips when pressing dough into circles.
  • Spread sauce on each circle. Arrange pepperoni on top and sprinkle with mozzarella cheese. Or, for crispy pepperoni, put it on top of the mozzarella!
  • Bake for 18-20 minutes or until crust is brown and topping is hot and bubbly. Makes 2 pizzas.
  • To freeze and bake later: double wrap and freeze assembled pizza (without baking) on the pizza pan ~ bake frozen pizza at 400 degrees for 25 minutes.

Nutrition Facts : Calories 179.2, Fat 8.7, SaturatedFat 3.5, Cholesterol 20.1, Sodium 489.8, Carbohydrate 17.1, Fiber 1, Sugar 1.3, Protein 7.9

PEPPERONI LOVER'S FRENCH BREAD PIZZA



Pepperoni Lover's French Bread Pizza image

An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.

Provided by Dawn Perry

Categories     easy, weekday, weeknight, pizza and calzones, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

1 (14-ounce) can petite diced tomatoes, drained
1 garlic clove, grated
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon dried oregano
1 tablespoon olive oil
A few grinds of black pepper
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn (about 1 cup)
2 tablespoons grated Parmesan, plus more for serving
2 ounces sliced pepperoni, quartered (about 1/2 cup)
Red-pepper flakes or dried oregano, or both, for serving

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.

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