PIZZA MOZZARELLA STICKS RECIPES

Steps:

• For the pizza: Put the pizza dough in a large bowl and coat with the oil. Cover the bowl with plastic wrap and let it sit in a warm place until slightly puffy and at room temperature, about 30 minutes.
• Spread the butter all over the inside of a metal 8-by-8-inch baking pan and put the dough in the middle. Starting from the middle of the dough, and using your fingertips, push the dough out to the corners of the pan and all the way up the sides. 
• Make a pepperoni border (slightly overlapping the meat) around the bottom edge of the dough (about 8 pepperonis per side). Put 1 cheese stick on top of the pepperoni on each side, then fold down the dough from the edges of the pan to cover them. Push the dough with the pepperoni and cheese inside back tightly against the sides of the pan. Seal the dough around the pepperoni and cheese by pressing and pinching the dough together. You now have a stuffed crust. Cover the dough in the bottom of the pan (but not the crust) with the remaining pepperoni.  
• Pull each of the remaining 4 cheese sticks into 4 long pieces. Put half the cheese pieces evenly on top of the crust along the edges of the dough so that they are touching the sides of the pan. Put the remaining cheese pieces over the pepperoni in the middle. Sprinkle the entire pizza with Parmesan. Cover with plastic wrap and keep in a warm place until puffy, about 30 minutes.
• Position an oven rack in the bottom third of the oven, put a baking sheet on the rack and preheat the oven to 500 degrees F. Put the pizza on the preheated baking sheet and bake until edges are dark golden and the cheese is melted and bubbling, 15 to 20 minutes. 
• Meanwhile, make the meat sauce: Heat the oil in a small saucepan over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic, bell pepper and onion and cook, stirring occasionally, until the moisture has evaporated from the pan and the onion is soft, about 3 minutes. Add the tomato paste, 3/4 cup water, a pinch each of red pepper flakes and salt and several grinds of black pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, stirring often, until thick, about 5 minutes. 
• Remove the pizza from the oven and loosen the sides and bottoms from the pan with a metal spatula. Slide the pizza onto a cutting board and spoon the sauce in the center of the pizza. Sprinkle with more Parmesan and cut into squares for serving.

Steps:

• Start the marinara sauce first. Saute the onion and pepperoni in the olive oil over medium heat on a large saute pan for 5 minutes. Add the garlic and saute one minute longer. Add the tomatoes, chicken stock, and oregano, then cover and simmer gently for an hour. Transfer to a food processor or blender (preferably a powerful one) and blend until smooth, adding small increments of water if needed to help blend. Add the butter and balsamic, blend until incorporated, add salt to taste (you might not need any). Keep the sauce warm. So we have the tomato sauce and pepperoni covered. What do we still need? The cheese, the crust, and of course the beer! Sift the flour, paprika, and chipotle powder together into a large bowl. Mix in the salt. In another bowl, stir the Blue Moon with the egg yolks until well mixed. In a deep saucepan or deep fryer, heat the oil to 375 degrees. While the oil is heating, whip the egg whites in a separate bowl until they form soft peaks. Add the beer and egg yolk mixture to the flour mixture and mix. Some lumps are okay. Then fold in the egg whites and gently mix until incorporated. Dip the mozzarella sticks in the batter and deep fry them in batches of 6 until crispy, about 2-3 minutes, turning them as needed in the oil to keep them separate and ensure even frying. Remove to a wire rack while cooking the next batch. Serve with the pepperoni marinara dipping sauce. Garnish with any leftover oregano.