PEPPERONI PIZZA CAKE RECIPE - PILLSBURY.COM
Take your pizza night to new heights with this triple-decker pie everyone will rave about.
Provided by Shawn Syphus
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Lightly spray large cookie sheet with cooking spray or drizzle with olive oil.
- Measure diameter of tall-sided ovenproof pan. (Pan used was 6-inch in diameter with 4-inch high side.) Unroll 1 can of dough onto work surface; press out into thin layer. Cut out 3 (6-inch) rounds; place on cookie sheet. Bake 8 minutes. Remove from cookie sheet to cooling rack; cool.
- Unroll remaining can of dough; cut 2 additional (6-inch) rounds from long edge of dough, leaving opposite side untouched. Place rounds on cooled cookie sheet. Bake 8 minutes. Remove from cookie sheet; cool.
- Meanwhile, line pan with cooking parchment paper so that ends of paper stick up and out of pan. Cut long strip of dough at least 1/2 inch wider than height of pan. Carefully drape long strip of dough around inside edge of pan to line, leaving 1/2 inch hanging over outside edge of pan and bottom of pan open. Pinch seam to seal.
- Carefully place 1 partially baked crust round in bottom of pan. Spread pizza sauce over crust; top with pepperoni slices and sprinkle with mozzarella cheese (when cheese melts, crust above will stick to it). Repeat to make 3 more layers. For top layer, place last crust over cheese; sprinkle with remaining cheese and arrange remaining pepperoni on top.
- Fold overhanging dough over top layer of pizza cake to make a raised crust edge.
- 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.
Nutrition Facts : Calories 620 , CarbohydrateContent 72 g, CholesterolContent 55 mg, FatContent 1 , FiberContent 2 g, ProteinContent 28 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 1700 mg, SugarContent 12 g, TransFatContent 1/2 g
EASY FLATBREAD PIZZA - INSPIRED TASTE – EASY RECIPES FOR ...
Make this quick and easy pizza with homemade or store-bought flatbread and your favorite pizza toppings. Most grocery stores sell pre-made flatbread, which will work nicely in this recipe. If you have the time, we highly recommend making your own flatbread. We have two straight-forward recipes you might want to consider: Garlic Flatbread (calls for yeast and takes 1 to 2 hours) or this Soft Fluffy Flatbread (without yeast and takes 30 minutes). Both are excellent. The recipe below shares how to make a Margherita-style flatbread pizza. Feel free to add or remove toppings. If you plan to add meat or hearty vegetables, it’s best to cook them first.
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Makes two pizzas
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees Fahrenheit. Line a baking sheet large enough to fit both flatbreads with parchment paper or a silicone baking mat.
- Brush or rub the olive oil over the bread. Layer the sliced mozzarella, basil leaves, and the sliced tomatoes on top. Season liberally with salt, fresh ground pepper, and the oregano.
- Bake the pizza until the cheese us bubbling and starting to turn light brown in spots, 10 to 15 minutes.
- Serve, cut into slices, with an extra drizzle of olive oil and a few more fresh basil leaves that have been torn into smaller pieces scattered on top.
Nutrition Facts : ServingSize 1 flatbread pizza, Calories 442, FatContent 24.9g, SaturatedFatContent 9.2g, CholesterolContent 44.6mg, SodiumContent 1040.4mg, CarbohydrateContent 38.2g, FiberContent 2.5g, SugarContent 3.1g, ProteinContent 17.7g
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