Pepperoni Pizza Hot Dish Food

PEPPERONI PIZZA WITH HOT HONEY

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
• Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.

HOMEMADE PEPPERONI PIZZA

Steps:

• 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.

DEEP-DISH PEPPERONI PIZZA

Steps:

• Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F. Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
• Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread 1 cup of the sauce over the dough; scatter the onion on top. Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.
• Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes. Let cool 5 minutes. Top with the basil before slicing.
• Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper. Serve with the pizza.

PIZZA HOT DISH

Steps:

• In a large bowl, beat eggs. Add milk and macaroni. Pour into a greased 13x9-in. baking dish; set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup and seasonings. , Spoon over macaroni. Sprinkle with cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

MEAT LOVER'S PIZZA HOT DISH

Steps:

• In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain., Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours., Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

PIZZA HOTDISH OR PIZZA CASSEROLE

Steps:

• Prepare egg noodles as directed on package, drain.
• Add cheddar cheese soup to egg noodles and mix.
• Meanwhile, brown hamburger with onion and garlic, drain grease.
• Add spaghetti sauce, water, garlic salt, tomato sauce, salt and pepper and oregano.
• Simmer about 5 minutes.
• While heat is still on, add in half the package of pepperoni one at a time to make sure the pepperoni doesn't stick to each other. Pepperoni will become limp, this will let you know its ready.
• Grease a 9x13 pan
• Add meat mixture to noodle mixture and stir in 1/2 of the mozzarella and cheddar cheese.
• Place meat and noodles in greased pan.
• Cover top of casserole with remaining pepperoni like you top a pizza.
• and then sprinkle the rest of the remaining cheese on top.
• Bake at 350 degrees for 30 minutes until bubbly and cheese melts and is starting to brown slightly.
• *tip Use a cookie sheet under casserole to catch anything that may spill over during baking.

PEPPERONI PIZZA HOT DISH

Steps:

• Mix together and top with 1 package of shredded mozzarella cheese. Makes 2.5 quart casserole. Bake 30mn at 350 degrees, covered.

PIZZA HOT DISH

Steps:

• Saute ground beef, pepper and onion in a large skillet over medium heat until beef is browned. Drain. Add pizza sauce and seasonings and simmer for 15 minutes.
• Spread cooked pasta in a greased 13x9 baking pan and pour sauce mixture over pasta. Spread mushrooms and olives over top and sprinkle with cheeses.
• Cover and bake at 350º for 35 minutes. Uncover and bake an additional 10 minutes.

SLOW COOKER PEPPERONI PIZZA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
• Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively.
• Cook on Low for 1 1/2 hours.