PESTO PEPPERONI PIZZA RECIPES

Steps:

• Let 1 pound pizza dough come to room temperature if refrigerated, at least 1 1/2 hours.
• Arrange a rack in the middle of the oven and heat the oven to 375°F.
• Place the pizza dough on a silicone baking mat or sheet of parchment paper and stretch and roll into a 15x10-inch rectangle about 1/3-inch thick.
• Melt 3 tablespoons unsalted butter in the microwave in 30-second intervals or in a small saucepan over low heat. Add 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes, if using, and stir to combine. Brush 2/3 of the mixture onto the dough; reserve the remaining to brush on top of the baked loaf.
• Place 5 ounces pepperoni on the dough in an even layer, overlapping as needed. Sprinkle with 8 ounces shredded mozzarella cheese.
• Starting with a long side, tightly roll the dough up into a log. Position seam-side down and diagonally across the silicone mat or parchment. Transfer the log, still on the mat or parchment, onto a rimmed baking sheet.
• Place 1 large egg and 1 tablespoon water in a small bowl and whisk with a fork to combine. Brush on the roll.
• Bake until golden brown and cooked through, 25 to 30 minutes. Brush with the remaining seasoned butter and sprinkle 1 tablespoon grated Parmesan cheese on top. Let cool for 10 minutes then cut crosswise into 2-inch pieces and serve with pizza sauce or ranch dressing.