PEPPERONI PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 8 slices.
Number Of Ingredients 18
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, FatContent 27g fat (12g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 1319mg sodium, CarbohydrateContent 45g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 28g protein.
HOMEMADE PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe is a hearty, zesty main dish with a crisp, golden crust. Feel free to add your favorite toppings. —Marianne Edwards, Lake Stevens, Washington
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 2 pizzas (3 servings each).
Number Of Ingredients 13
Steps:
- In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, 1 cup at a time, until a soft dough forms. , Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, cook beef and onion over medium heat until beef is no longer pink, breaking meat into crumbles; drain. , Punch down dough; divide in half. Press each half into a greased 12-in. pizza pan. Combine the tomato sauce, oregano and basil; spread over each crust. Top with beef mixture, green pepper and cheese. , Bake at 400° for 25-30 minutes or until crust is lightly browned.
Nutrition Facts : Calories 537 calories, FatContent 19g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 922mg sodium, CarbohydrateContent 64g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 25g protein.
More about "how to make pepperoni pizza recipes"
BEST PEPPERONI PIZZA ROLLS - HOW TO MAKE PEPPERONI PIZZA …
From thepioneerwoman.com
Total Time 1 hours
Category appetizers, dinner
- Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it’s a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano and salt. Evenly top with the mozzarella slices and half of the pepperoni. Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes. Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.
PEPPERONI PIZZA CRESCENT ROLLS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 30 minutes
Calories 240 per serving
- Bake at 375°F for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.
PEPPERONI PIZZA ROLLS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 38 minutes
Category Quick Bread
Calories 153.6 calories per serving
- Bake in the preheated oven until golden brown, 18 to 20 minutes. Serve with warm pizza sauce for dipping.
PEPPERONI PIZZA CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 620 per serving
- Bake 20 to 25 minutes or until dough around pizza cake is fully cooked. (To test, carefully pull up parchment paper to raise pizza cake out of pan.) Once completely baked, cool in pan 5 minutes. Remove pizza cake from pan; brush crust with butter. Use sharp knife to cut slices like you would a cake.
PEPPERONI PIZZA CAKE RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 1 hours 10 minutes
Calories 620 per serving
- Bake 20 to 25 minutes or until dough around pizza cake is fully cooked. (To test, carefully pull up parchment paper to raise pizza cake out of pan.) Once completely baked, cool in pan 5 minutes. Remove pizza cake from pan; brush crust with butter. Use sharp knife to cut slices like you would a cake.
DETROIT-STYLE PEPPERONI PIZZA RECIPE | JEFF MAURO | FOOD ...
Reviews 4.6
Total Time 2 hours 35 minutes
Category main-dish
- 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.
HOW TO MAKE PIZZA - NYT COOKING
From cooking.nytimes.com
- We cook most of our pizzas in the oven, on top of a stone or a steel. But you can bake pizza in a sheet pan as well, or grill it outdoors. You can even cook a pizza on a stovetop.To bake a pizza in an oven, you’ll need either to do it on a stone or metal surface, or in a sheet pan. Either way, you should set the oven to its highest temperature and let it heat it for a full hour before you intend to cook.If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour. When you’re ready to cook, carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan. Gently shake the peel, board or pan back and forth a few times to make sure the dough can move, then add your toppings.Pick up your pizza peel with the topped pie on top of it, and gently slide the pie onto the stone or tiles, starting at the back of the oven and working your way toward its front. Bake for about four to eight minutes, until the edges are a beautiful golden brown, and the sauce and cheese are bubbling nicely. Slide the peel back under the baked pizza to remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan, then top and place in the oven until golden brown and bubbling.Cooking a pizza on top of the stove is a simple way to get started in the pizza-making game, and a single ball of dough will yield two pan pizzas. Simply heat a 10-inch cast-iron skillet over medium-high heat, then film it with olive oil. Take one half of a ball of risen pizza dough and press it out into a circle just smaller than the pan.When the oil shimmers, put the dough in the pan and adjust the heat so it browns evenly without burning. Prick the dough all over with the tines of a fork. Cook this round in the pan for a minute or so, then turn it over with the bottom is browned and cover with toppings. Either top the pan with a lid to melt the cheese or run it under a broiler to achieve the same result.Grilling pizza really means grilling one side of a flatbread over fire, then turning it over and topping it. And while you can certainly use our essential pizza dough recipe to do that, a sturdier dough recipe that is less prone to ripping will yield a better result.To cook a pizza on a grill requires some planning. You need to cook one side of the pizza before turning it over and topping it, and cooking the other side. So take time to assemble all the ingredients you’ll need to make the pizzas beforehand.Prepare a hot fire; if your grill grate is clean, you shouldn’t need to oil it. Slide the pizza dough from the peel onto the rack. After a few minutes, use tongs to lift the dough and check whether it’s browning on the bottom. Watch closely so it doesn’t burn. When it’s nicely browned, use the tongs to flip the dough over, then brush it with olive oil and cover it with toppings. Place the lid on the grill for a few minutes more until the cheese is melted.
PEPPERONI PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Dinner
Cuisine Europe, Italian
Calories 540 calories per serving
- 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.
PEPPERONI PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3.5
Total Time 25 minutes
Calories 420 per serving
- Bake classic crust 14 to 18 minutes, thin crust 8 to 12 minutes, or until crust is golden brown. Cut into 4 servings.
HOW TO MAKE PEPPERONI PIZZA ROLLS - THE PIONEER WOMAN
From thepioneerwoman.com
Total Time 1 hours
Category appetizers, dinner
- Preheat the oven to 400˚. Roll out the pizza dough on a floured surface until it’s a very flat, large rectangle, about 11 by 18 inches. Spread with the marinara sauce, leaving a 1-inch border all around, then sprinkle with the parmesan, oregano and salt. Evenly top with the mozzarella slices and half of the pepperoni. Unwrap the string cheese and arrange it in a line on one long edge of the dough. Starting from that long edge, roll up the dough as tightly as possible so that the string cheese winds up in the middle of the roll. Pinch the seam of the dough to seal, then flip seam-side down. Slice into 1-inch pieces with a serrated knife and place the rolls cut-side up in a 12-inch round baking dish or cast-iron skillet. Tuck the remaining pepperoni into the folds of the pizza rolls, leaving just a little sticking out. Allow the rolls to rise at room temperature for 20 minutes. Bake the rolls until the crust is golden and the filling is bubbly, 20 to 25 minutes. Serve with extra marinara sauce for dipping.
PEPPERONI PIZZA LOAF RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.9
Total Time 55 minutes
Category Lunch
Cuisine Europe, Italian
Calories 296 calories per serving
- Preheat oven to 350°. On a greased baking sheet, roll out dough into a 15x10-in. rectangle. In a small bowl, combine the egg yolks, Parmesan cheese, oil, parsley, oregano, garlic powder and pepper. Brush over the dough. , Sprinkle with the pepperoni, mozzarella cheese, mushrooms, pepper rings, green pepper and olives. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under., Position loaf with seam side down; brush with egg whites. Do not let rise. Bake until golden brown and dough is cooked through, 35-40 minutes. Warm the pizza sauce; serve with sliced loaf.,
Freeze option: Freeze cooled unsliced pizza loaf in heavy-duty foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and reheat loaf on a greased baking sheet in a preheated 325° oven until heated through. Serve as directed.
DETROIT-STYLE PEPPERONI PIZZA RECIPE | JEFF MAURO | FOOD ...
Reviews 4.6
Total Time 2 hours 35 minutes
Category main-dish
- 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.
SAUSAGE AND PEPPERONI PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 25 minutes
Cuisine Italian
Calories 260 per serving
- Spread sauce over partially baked crust; top with 1 cup of the cheese. Top with sausage, pepperoni and bell pepper. Top with remaining 1 cup cheese. Bake 5 to 7 minutes longer or until crust is deep golden brown and cheese is melted and bubbly.
HOW TO MAKE PIZZA - NYT COOKING
From cooking.nytimes.com
- We cook most of our pizzas in the oven, on top of a stone or a steel. But you can bake pizza in a sheet pan as well, or grill it outdoors. You can even cook a pizza on a stovetop.To bake a pizza in an oven, you’ll need either to do it on a stone or metal surface, or in a sheet pan. Either way, you should set the oven to its highest temperature and let it heat it for a full hour before you intend to cook.If you are using a pizza stone, steel or a set of tiles, begin by placing it on the middle rack of the oven before you turn it on, allowing it to preheat for a hour. When you’re ready to cook, carefully place your shaped dough on a lightly floured pizza peel or cutting board, or on the back of a baking pan. Gently shake the peel, board or pan back and forth a few times to make sure the dough can move, then add your toppings.Pick up your pizza peel with the topped pie on top of it, and gently slide the pie onto the stone or tiles, starting at the back of the oven and working your way toward its front. Bake for about four to eight minutes, until the edges are a beautiful golden brown, and the sauce and cheese are bubbling nicely. Slide the peel back under the baked pizza to remove it from the oven, and then slide the pizza onto a cutting board, where it can be cut into slices.If you are using a sheet pan, lightly oil the pan, then stretch the risen dough into the shape of the pan, then top and place in the oven until golden brown and bubbling.Cooking a pizza on top of the stove is a simple way to get started in the pizza-making game, and a single ball of dough will yield two pan pizzas. Simply heat a 10-inch cast-iron skillet over medium-high heat, then film it with olive oil. Take one half of a ball of risen pizza dough and press it out into a circle just smaller than the pan.When the oil shimmers, put the dough in the pan and adjust the heat so it browns evenly without burning. Prick the dough all over with the tines of a fork. Cook this round in the pan for a minute or so, then turn it over with the bottom is browned and cover with toppings. Either top the pan with a lid to melt the cheese or run it under a broiler to achieve the same result.Grilling pizza really means grilling one side of a flatbread over fire, then turning it over and topping it. And while you can certainly use our essential pizza dough recipe to do that, a sturdier dough recipe that is less prone to ripping will yield a better result.To cook a pizza on a grill requires some planning. You need to cook one side of the pizza before turning it over and topping it, and cooking the other side. So take time to assemble all the ingredients you’ll need to make the pizzas beforehand.Prepare a hot fire; if your grill grate is clean, you shouldn’t need to oil it. Slide the pizza dough from the peel onto the rack. After a few minutes, use tongs to lift the dough and check whether it’s browning on the bottom. Watch closely so it doesn’t burn. When it’s nicely browned, use the tongs to flip the dough over, then brush it with olive oil and cover it with toppings. Place the lid on the grill for a few minutes more until the cheese is melted.
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