Homemade Pepperoni Pizza Food

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Pepperoni Pizza image

Whip up a family favorite with our Pepperoni Pizza recipe! This 17-minute pepperoni pizza recipe uses ready-to-use pre-baked pizza crust & 3 ingredients.

Provided by My Food and Family

Categories     Home

Time 17m

Yield Makes 6 servings.

Number Of Ingredients 4

1 ready-to-use baked pizza crust (12 inch)
1/2 cup CLASSICO Traditional Pizza Sauce
1-1/2 cups KRAFT Mozzarella & Parmesan Cheese Expertly Paired for Pizza
1 pkg. (6 oz.) OSCAR MAYER Pepperoni


  • Heat oven to 450ºF.
  • Place pizza crust on baking sheet; spread with pizza sauce.
  • Top with cheese and pepperoni.
  • Bake 10 to 12 min. or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 3 g, Protein 14 g


Best-Ever Pepperoni Pizza image

You'll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. -Scottie Orr-Wedeven, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 slices.

Number Of Ingredients 22

1 package (1/4 ounce) quick-rise yeast
1 cup warm water (120° to 130°)
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons plus 2 teaspoons olive oil, divided
2-1/2 to 3 cups all-purpose flour
4 pieces string cheese
1/2 teaspoon Italian seasoning
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon cayenne pepper
1 package (3 ounces) sliced pepperoni
2 cups shredded Italian cheese blend


  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal., Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown., In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.


Pepperoni Pizza image

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

Time 55m

Yield 8 slices.

Number Of Ingredients 18

1 cup plus 2 tablespoons water (70° to 80°)
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1-1/2 teaspoons Italian seasoning
1 teaspoon sugar
1 teaspoon salt
3 cups all-purpose flour
2-1/2 teaspoons active dry yeast
1 tablespoon cornmeal
1 cup meatless spaghetti sauce
1 to 3 teaspoons sugar, optional
1 package (8 ounces) sliced pepperoni
2 medium tomatoes, chopped
1/2 cup chopped onion
4 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning


  • 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, Fat 27g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1319mg sodium, Carbohydrate 45g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.


Basic Pepperoni Pizza and Four Cheese Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 31

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped


  • 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.


Pepperoni Pizza Dip image

Provided by Guy Fieri

Time 1h50m

Yield 8 to 10 appetizer servings

Number Of Ingredients 27

1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced garlic
1/4 teaspoon red chile flakes
1 (28-ounce) can crushed tomatoes (recommended: fire roasted Muir Glen)
1 tablespoon julienned fresh basil leaves, plus sprig for garnish
1 teaspoon dried marjoram
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 ounces cream cheese, softened
2/3 cup ricotta cheese
1/3 cup grated Parmesan
1 egg, slightly beaten
1/2 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chile flakes
1 tablespoon olive oil, plus more for drizzling
1 cup thinly sliced pepperoni
1/2 cup diced (1/4-inch) red bell pepper
1 tablespoon minced shallot
1/2 cup quartered and thinly sliced crimini mushrooms
1 cup small-dice buffalo mozzarella cheese
1/4 cup grated Parmesan
Serving suggestions: Toasted pizza dough strips, toasted pita strips, or crackers.


  • Preheat the oven to 350 degrees F.
  • For the pizza sauce: Add the olive oil to a 12-inch saute pan over medium heat and, when hot, add the onion. Saute until translucent. Add the garlic and red chile flakes, cook for 1 minute, and then add the canned tomatoes. Reduce the heat to a simmer and cook for 25 minutes, stirring occasionally. When the mixture has thickened, stir in the fresh and dried spices. Simmer for an additional 15 minutes and adjust seasoning, if necessary. Remove from the heat.
  • For the bottom layer: In a medium bowl, combine the cream cheese, ricotta, Parmesan, egg, garlic and spices. Spread the mixture evenly into an oven-safe casserole (2-quart capacity or a 9-inch pie pan). Set aside.
  • For the toppings: In a small saute pan over medium heat, add a drizzle of olive oil and the pepperoni. Saute until the pepperoni is just crisp, 4 to 5 minutes, and then drain on a paper towel-lined plate. Add the remaining olive oil and the red bell peppers and saute over medium-high heat until just starting to soften. Add the shallot, cook for 2 minutes, and then add the mushrooms. Cook for 7 to 10 minutes and remove from the heat.
  • To assemble: Spread the pizza sauce over the top of the bottom layer of cheese, sprinkle with the pepper and mushroom mixture, and then the pepperoni. Evenly distribute the mozzarella over the top and bake for 20 minutes. Remove from the oven and sprinkle with the Parmesan. Garnish with the basil sprig and serve hot with pizza dough strips, toasted pita strips, or crackers.


Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Yield 6

Number Of Ingredients 16

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste


  • For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
  • For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  • Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
  • Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  • For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  • Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g


Homemade Pepperoni Pizza image

A great recipe for Homemade Pepperoni Pizza that can be adapted to accomodate any topping you like.

Provided by pizzarecipesonline

Time 50m

Yield Serves 2

Number Of Ingredients 12

1 Tablespoon of Dried Yeast
A Pinch of Salt
140ml Warm Water
180g Strong Plain Flour
1 Tablespoon Olive Oil
1 Tablespoon of Dried Basil
Pepperoni Slices
1 Tin of Chopped Tomatoes
2 Tablespoons of Tomato Puree
Grated Cheddar or Mozzarella
1 Chopped Onion
2 Cloves of Garlic sliced thinly


  • Pizza Base
  • Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
  • Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
  • Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
  • Round into pizza base and stab with fork several times.
  • Pizza Topping
  • Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
  • Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
  • Cooking
  • Place on oiled baking sheets.
  • Add topping.
  • Cook at 200° for 20mins.


Homemade Pepperoni image

Use this recipe to make homemade pepperoni with pork and beef. It needs to hang to cure for at least six weeks, so plan ahead.

Provided by Peggy Trowbridge Filippone

Categories     Appetizer     Snack     Ingredient

Time P1m13DT1h

Yield 4

Number Of Ingredients 11

7 pounds pre-frozen or certified pork butt (cubed, fat included)
3 pounds lean beef chuck , round or shank (cubed)
5 tablespoons salt
1 tablespoon sugar
2 tablespoons cayenne pepper
3 tablespoons sweet paprika
1 tablespoon anise seed (crushed)
1 teaspoon garlic (very finely minced)
1 cup dry red wine
1/2 teaspoon ascorbic acid
1 teaspoon saltpeter


  • Gather the ingredients.
  • Separately grind pork and beef through the coarse disk.
  • Mix meats together with salt, sugar, cayenne, paprika, anise seed, garlic, red wine, ascorbic acid, and saltpeter in a large bowl.
  • Spread mixture out on a large pan, cover loosely with waxed paper, and cure in refrigerator for 24 hours.
  • Start with about 4 feet of casing. It's better to begin with too much than too little because any extra can be repacked in salt and used later.
  • Rinse casing under cool running water to remove any salt stuck to it.
  • Place casing in a bowl of cool water and let soak for about 30 minutes.
  • After soaking, rinse casing under cool running water. Slip 1 end of the casing over faucet nozzle. Hold casing firmly on nozzle, and turn on cold water, gently at first, and then more forcefully. This will flush out any salt in the casing and pinpoint any breaks. Should you find a break, simply snip out a small section of casing.
  • Place casing in a bowl of water and add white vinegar; a tablespoon of vinegar per cup of water is sufficient. The vinegar softens casing and makes it more transparent, which makes pepperoni look better. Leave casing in water-vinegar solution until ready to use. Rinse well and drain before stuffing.
  • Stuff sausage into casings and twist off into 10-inch links.
  • Using cotton twine, tie 2 separate knots between every other link, creating pairs of links. Cut between the double knots. ​
  • Tie a string to the center of each pair to hang sausages. Hang pepperoni to dry in a space that is 50 F to 55 F with 75 to 80 percent humidity for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

Nutrition Facts : Calories 3087 kcal, Carbohydrate 11 g, Cholesterol 1061 mg, Fiber 3 g, Protein 303 g, SaturatedFat 71 g, Sodium 9260 mg, Sugar 5 g, Fat 193 g, ServingSize 4 servings, UnsaturatedFat 0 g


Homemade Spicy Pepperoni image

Make and share this Homemade Spicy Pepperoni recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 8h15m

Yield 1 pound

Number Of Ingredients 10

1 lb lean ground beef (85% lean or leaner)
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon mustard seeds
3/4-1 teaspoon fennel seed, lightly crushed
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon morton's tender quick curing salt (regular salt will turn the meat brown)


  • Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
  • Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
  • Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.


Pepperoni image

Make and share this Pepperoni recipe from Food.com.

Provided by Leta8076

Categories     Meat

Time 4h20m

Yield 4 logs

Number Of Ingredients 9

1 lb ground beef
1 1/2 teaspoons Morton Tender Quick salt
1 teaspoon liquid smoke
3/4 teaspoon fresh ground black pepper
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seed, slightly crushed
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon anise seed
1/4 teaspoon garlic powder


  • Combine all ingredients, mixing until thoroughly blended.
  • Divide in half into slender rolls about 1 1/3 inch in diameter.
  • Wrap in plastic or foil.
  • Refrigerate overnight.
  • Unwrap and bake on broiler pan at 200 F for 4 hours.
  • Store wrapped in the refrigerator.


Domino's Pepperoni Pizza image

Domino's pepperoni pizza is a delightful choice for pizza lovers. It is prepared by using homemade tomato pizza sauce, pepperoni, and some other spices. The pepperoni is similar to the size of salami, thinly sliced. You can also add some more sausages of your choice with pepperoni.

Provided by Yamini Rathore

Categories     copycat

Time 1h35m

Number Of Ingredients 19

4 cups All-purpose Flour
1 teaspoon Yeast
1 teaspoon Salt
1 teaspoon Sugar
1 tablespoon Vegetable Oil
1 can Crushed Tomatoes
1 cup Tomato Puree
1 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Sunflower Oil
1 teaspoon Dried Basil
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 teaspoon Black Pepper
1 teaspoon Smoked Paprika
1 cup Mozzarella Cheese
½ cup Cheddar Cheese
½ cup Monterey Jack
200 g Pepperoni Sausages


  • Prepare the dough by mixing flour, salt, yeast mixture, and oil. Let it rest for an hour. Roll it out when it's ready to pre-bake.
  • Moving forward, prepare the sauce by blending tomato puree, canned tomatoes, salt, sugar, garlic powder, basil, oregano, smoked paprika, salt, and black pepper.
  • Roll the dough in a round shape and pre-bake for 5 minutes.
  • Slather tangy homemade sauce, shredded cheese, and pepperoni sausages.
  • Put it in the oven to bake at 450℉ for 20 minutes.

Nutrition Facts : Calories 300 kcal, Carbohydrate 34 g, Protein 12 g, Fat 12 g, Sodium 700 mg, Cholesterol 30 mg, ServingSize 1 serving

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Jun 14, 2020 - Explore Dennis Kinuthia's board "Homemade pepperoni pizza" on Pinterest. See more ideas about food, recipes, cooking recipes.
From pinterest.com

36g pepperoni (12 slices) 20g mushrooms. 20g peppers. 30g sweetcorn. Method. Pre-heat the oven to 200°C / 400°F / Gas Mark 6. Cover the base with tomato sauce and add toppings of choice. Bake in the pre-heated oven for around 20 minutes, or until the base is cooked with a golden colour. What you will need.
From safefood.net

Secure the Food Processor Lid. 5. Slice 3 ounces pepperoni, using the small feed tube on Speed 12. 6. Roll out prepared pizza dough into a 12-inch round. 7. Place on a perforated pizza pan or a greased pizza screen or baking sheet (if using a baking stone, prepare on a pizza peel or baking sheet without sides that has been well sprinkled with ...
From cuisinart.com

End by spreading 1/2 cup pepperoni on high of the cheese. From the quick aspect, roll the dough up tightly into a good log, pinching the dough to seal. Use a serrated knife to chop every log into 12 equal slices. Repeat the method with the remaining dough and substances. Place the rolls onto the lined baking sheet 1 1/2 – 2 inches aside.
From bestfoodrecipe.info

Dec 16, 2020 - Explore armin's board "Homemade pepperoni pizza" on Pinterest. See more ideas about yummy food, food recipies, yummy food dessert.
From pinterest.com

Add flour to the rolling pin and roll the pizza dough until it is twelve inches across. Transfer the dough to the baking pan or round pizza pan. Add tomato sauce, cheese and pepperoni. Bake the pizza for 10-12 minutes. The crust will be fluffy on the inside but golden brown on the outside when it has finished cooking.
From onmykidsplate.com

Pepperoni roll recipe with pizza dough. Brush dough with olive oil or whatever cooking oil you prefer. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls. Sprinkle with shredded mozzarella cheese. Lay pepperoni on dough covering entire surface. Roll the dough into a cigar and fold the end inward. Place 3 slices of pepperoni …
From foodrecipestory.com

The hub for Food Images and more on Reddit. Press J to jump to the feed. Press question mark to learn the rest of the keyboard shortcuts . Search within r/food. r/food. Log In Sign Up. User account menu. Found the internet! 270 [Homemade] pepperoni pizza. OC. Close. 270. Posted by 1 day ago [Homemade] pepperoni pizza. OC. 9 comments. share. save. hide. report. 95% …
From reddit.com

Pepperoni Pizza Recipe, Learn how to make Pepperoni Pizza (absolutely delicious recipe of Pepperoni Pizza ingredients and cooking method) This decadent pizza topped with pepperoni slices is really easy to put together and extremely indulgent to have.. This Pepperoni Pizza recipe is Excellent and find more Great recipes, tried & tested recipes from …
From food.ndtv.com

All Recipes How to make Pepperoni Pizza Cooking Recipes Food Recipes. AllRecipes Published February 2, 2022 5 Views. 27 rumbles. Share.
From rumble.com

Big & Cheesy Pepperoni Pockets Recipe Yummy food, Food . Roll the dough into a cigar and fold the end inward. Pepperoni roll recipe with pillsbury pizza dough. Remove from heat and stir in dried basil, oregano, parsley, and a pinch of salt. Let the dough rise for another hour, until it doubles in size. Using hands, spread dough evenly. Bake for 10 to 12 minutes or …
From cookingfile.com

Follow these simple steps: Add just enough olive oil to coat the inside of the cast iron skillet. This recipe calls for 1 tablespoon of olive oil for a 10-inch skillet. Form the pizza dough into a round disc, about the size of the skillet. Nestle the dough into the skillet. Use your fingers to stretch the dough to the outer edges of the skillet ...
From simplyrecipes.com

Freeze the remaining paste. For the crusts: Combine two cups of flour, dry yeast, sugar and salt. Add water and oil and mix until well combined (about 1 minute). Slowly add enough remaining flour to form a tender, sticky ball of dough. Knead for 4 minutes, on a floured surface, until the dough becomes smooth and elastic. Add more flour if needed.
From usfoodnetwork.com

[Homemade] Romano peppers with mozzarella, cherry tomatoes, olive oil and basil.
From reddit.com

Learn how to make Pepperoni Pizza at home that tastes delicious and is irresistible. Food blogger Tarika Singh is up with a special recipe of one of the most craved pizzas, that is, Pepperoni Pizza which is healthy, extremely delicious and can be made at home, right from the scratch. We bet, you would not want to go to any pizza restaurant after you taste this …
From ifood.tv

Instructions. 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.
From thekitchn.com

RECIPE: PEPPERONI PIZZA POPCORN. If you don’t have time to get tomato flakes or powder, make the recipe without it. Ingredients. 12 cups air-popped popcorn; 3/4 cup turkey pepperoni, cut into bite-size bits; Olive-oil cooking spray; 1/4 cup nonfat Parmesan cheese; 2 teaspoons garlic powder; 2 teaspoons tomato powder or flakes; 1/4 teaspoon ...
From blog.thenibble.com

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