Pepperoni Pizzettes Recipes

PEPPERONI PIZZAZZ

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°.

PIZZETTES WITH CARAMELIZED ONIONS, GOAT CHEESE, AND PROSCIUTTO

Steps:

• In a large, heavy skillet, heat the oil over low heat. Add the onions, salt, pepper, herbs de Provence, and sugar. Stir to combine. Continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
• Preheat the oven to 475 degrees F.
• Roll out the pizza dough into a 1/4-inch-thick round. Using the cookie cutter, cut out 24 dough circles. Arrange the circles on a large heavy baking sheet. Place a small spoonful of the caramelized onions on each dough circle. Top with a small amount of goat cheese. Bake until golden and bubbly, about 10 minutes.
• While still hot, top each pizzette with a piece of prosciutto. Arrange on a serving platter and garnish with sprigs of parsley or rosemary. Serve immediately.

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.

PEPPERONI PIZZETTES

Steps:

• Preheat oven to 400 degreees F.
• Take biscuits, and individually pry apart into 3 separate layers and lay on an ungreased baking sheet (may take 2 baking sessions to get these all done).
• Place approx 1-1 1/2 tsp pizza sauce on top of each layer, and cover with a pepperoni.
• Sprinkle each pizzette with about 1/2 tbsp mozzarella cheese.
• Place baking sheet in a preheated oven and bake for 6-7 minutes or until golden around edges and cheese is nice and melted.
• Serve hot.

RED PEPPER AND GOAT CHEESE PIZZETTE

Steps:

• Heat the oven to 425 degrees and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch-thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
• Transfer rounds to a greased baking sheet. Evenly scatter peppers, pine nuts, and goat cheese between pizzas.
• Bake until cheese is melted and underside is brown, about 12 to 15 minutes.

HOMEMADE SICILIAN PIZZETTE RECIPE BY TASTY

Steps:

• Upon bringing your dough home from the store, place it in a bowl that has been lightly greased with olive oil.
• Place the dough inside the bowl and cover the dough with a kitchen cloth.
• Let the dough sit for approximately 1.5-2 hours, or until the dough rises and expands.
• Once risen, place the dough onto a baking sheet and cut it into 2 halves.
• Begin stretching the dough in a circular manner on the baking sheet.
• After some pan stretching, put each of your fists underneath the dough and gently stretch the dough out in a circular direction.
• One stretched into a circular shape, grease your baking sheet liberally with olive oil and place your dough back onto the baking sheet.
• Next, brush the top of your dough with Olive Oil and layer as follows:
• Crushed San Marzano tomatoes
• A sprinkling of salt and pepper
• Sprinkling of parmesan cheese
• Pieces of fresh basil
• Pieces of cubed pancetta
• Pieces of chopped red onion
• A light drizzle of olive oil
• Ensure that all the ingredients are distributed evenly throughout the entire circumference of the pie.
• Bake in a convection oven at 500°F for 25-35 Minutes or until pizzette is golden brown.
• Serve and enjoy!

PEPPERONI PIZZAGHETTI

Steps:

• Cook pasta until al dente.
• Drain well.
• Meanwhile, make the sauce.
• Heat non-stick deep skillet or dutch oven.
• Add oil and sliced peppers, onions, pepperoni& garlic; saute until veggies are crisp-tender.
• Drain if your pepperoni is very fatty.
• Stir in tomatoes with juice, oregano, basil, pepper& salt, if desired.
• Cook over medium heat just until hot, then toss with pasta.
• Sprinkle with parmesan cheese, toss& serve.

PIZZETTE WITH GOAT CHEESE AND RICOTTA

Steps:

• Mix goat cheese, ricotta cheese, 1 tablespoon olive oil, basil, and lemon peel in small bowl. Season with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
• Preheat oven to 475°F. Line 2 baking sheets with parchment. Roll out dough on lightly floured surface to 18-inch round. Using 2 1/4-inch-diameter cookie cutter, cut out 30 rounds. Divide rounds between prepared baking sheets. Brush with 2 tablespoons olive oil, then sprinkle with salt and pepper.
• Bake pizzette until golden, about 11 minutes. Cool slightly. Spread cheese mixture over each. Top each with 3 or 4 cherry tomato halves.