Cheesy Pepperoni Parmesan Pizza Food

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA

Steps:

• For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
• Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
• Preheat the oven to 500 degrees F.
• To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
• For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
• For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
• Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
• For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
• Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

CHEESY PEPPERONI PIZZA ROLLS

Steps:

• Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
• Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
• Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
• Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
• Serve pizza rolls with the remaining warmed marinara as a dipping sauce.

CHEESY PEPPERONI BUNS

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in pizza sauce, pepperoni and American cheese. Cook and stir until cheese is melted, 4-5 minutes., Place buns on a baking sheet, cut sides up. Spoon meat mixture onto buns; top with mozzarella cheese. Bake until cheese is melted, about 5 minutes. If desired, serve with additional warmed pizza sauce.

CHEESY PEPPERONI-PARMESAN PIZZA

Steps:

• Reserve 1 Tbsp. Parmesan for later use. Mix remaining Parmesan with 4 cups flour and yeast in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 min. or until dough is smooth and elastic, gradually adding remaining flour.
• Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray 1 dough piece with cooking spray; cover with plastic wrap. Let rise in warm place 15 min. (See tip for how to store remaining dough for another use.)
• To Make One Pizza:
• Heat oven to 400ºF. Roll 1 dough piece into 12-inch round on lightly floured surface; place in pizza pan. Bake 6 min. Top with tomato sauce, tomatoes, mozzarella, pepperoni and reserved Parmesan.
• Bake 15 min. or until mozzarella is melted and edge of crust is golden brown.

CHEESY PEPPERONI PIZZA STICKS RECIPE

Steps:

• Preheat the oven to 400° F (or temperature indicated on your pizza dough instructions).
• Roll dough onto a lightly floured surface and cut into even rectangles, between 8 and 14, depending on how big you want them.
• Layer with sauce, mozzarella cheese, and pepperoni slices.
• Roll up and tuck the seams to seal. Place on a baking sheet seam side down.
• Bake for 10-15 minutes, as indicated on pizza dough instructions, until golden brown.
• Meanwhile, melt the butter in a saucepan. Add the garlic, salt, and parsley. Saute for 1 minute. Brush warm pizza sticks with garlic butter sauce and sprinkle with Parmesan cheese.
• Air Fryer Method: Follow the instructions above for putting the pizza sticks together. Then place in the air fryer basket. Air fry at 375°F for 6-8 minutes, until dough is golden brown. Remove from air fryer, brush with garlic butter sauce and sprinkle with cheese.

PEPPERONI GRILLED CHEESE

Steps:

• Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
• On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
• In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.