Pepperoni Pizza Pie Food

PEPPERONI PIZZA PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Make up the pizza base following pack instructions. Knead on a lightly floured surface and divide into 2 balls, 1 slightly bigger than the other. Roll out the bigger ball to about 32cm diameter. Place on a floured baking sheet or pizza tray.
• Top the pizza base with the pasta sauce, pepperoni, onion, pepper, mozzarella, oregano, 1 tbsp of the Parmesan and a little black pepper.
• Roll the smaller piece of dough to about 28cm diameter and place on top of the pizza filling. Fold the edge of the base over the top, pressing the edges together to seal - use a little water to help stick if you need to. Sprinkle over the remaining Parmesan and bake for 15 mins until puffed and golden.

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.

PEPPERONI PIZZA CHICKEN FINGERS

Steps:

• Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
• Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
• Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.

TRIPLE PEPPERONI PIZZA

Steps:

• Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
• Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.
• Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
• Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.
• Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
• Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
• Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
• Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
• Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
• Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

PEPPERONI PIZZA QUICHE

Steps:

• Bake unpricked pastry shell at 375° for 11 minutes. Sprinkle with 2/3 cup Swiss cheese. In a bowl, whisk the eggs, cream, salt, oregano, cayenne and pepper; pour over cheese. , Bake for 25-30 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a large skillet, saute onion in oil until tender. Stir in the tomatoes, thyme, sugar and basil. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until liquid has evaporated., Sprinkle remaining Swiss cheese over quiche. Top with the tomato mixture. Sprinkle with the pepperoni, mozzarella cheese and olives. Bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting.

PEPPERONI PIZZA CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook the ground beef in a skillet over medium heat until no longer pink, breaking the meat apart into crumbles as it cooks, about 10 minutes.
• Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles in the boiling water until cooked through yet slightly firm, about 5 minutes; drain.
• Mix the noodles with the cooked ground beef, spaghetti sauce, black olives, mushrooms, pepperoni, and 1/2 of the mozzarella cheese in a large mixing bowl. Spoon the mixture into a 9x13-inch baking dish and top with remaining cheese. Cover the dish with foil.
• Bake in the preheated oven until the casserole is bubbling, 30 to 45 minutes.

PEPPERONI PIZZA PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.
• Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.
• Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate at least 1 hour to chill before serving.

PERFECT PEPPERONI PIZZA PIE

Steps:

• Preheat oven to 460 degrees.
• Put one of the crusts on the pizza stone in the oven for 4 minutes then remove.
• On pizza crust, apply 4 oz. of sauce (or how much you want) then add desired amount of pepperoni, and then top with the desired amount of cheese which I add about 4oz or so.
• Return to pizza to the oven on the stone and bake about 10 minutes or until cheese is all melted.
• Cut into squares and serve.

SPAGHETTI PIZZA PIE

Steps:

• Preheat the oven to 400 degrees F.
• Whisk together the eggs, Parmesan, garlic powder, oregano, red pepper flakes and 1/4 cup of the pizza sauce in a large bowl. Sprinkle with salt and pepper. Add 1/2 cup of the mozzarella and the spaghetti, then toss well to coat the pasta.
• Heat the olive oil in a 12-inch ovenproof nonstick skillet over medium heat. When the oil is hot, add the spaghetti mixture and spread it evenly over the bottom of the pan. Turn the heat to low and cook just until the edges are beginning to set, about 3 minutes.
• Pour the remaining 2 cups pizza sauce evenly over the top and spread evenly.
• Top with the remaining 1 cup mozzarella, sausage, green peppers, onions and black olives. Transfer to the oven and cook until the spaghetti mixture is fully set and the cheese is bubbly, about 12 minutes.
• Remove from the oven and let sit for 5 minutes. Using a spatula, slide out of the pan. Top with basil. Cut into wedges and serve.

CAMPFIRE PEPPERONI PIZZA

Steps:

• Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden.
• Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices.
• Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.

BEST-EVER PEPPERONI PIZZA

Steps:

• 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.

RIGATONI PIZZA PIE

Steps:

• Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.
• In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.
• Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.
• Top with mozzarella and pepperoni and transfer to oven.
• Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.
• Remove from oven and top with remaining 2 tablespoons parmesan.
• Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.

PEPPERONI PIE

Steps:

• Whisk together the milk, eggs, salt and oregano.
• Stir in the flour, blending well.
• Add the cheese and pepperoni, sitrring to combine.
• Put in a buttered 9"x13" pan.
• Bake at 400 degrees for 30 minutes or until golden brown.
• Cut into squares-- large for a breakfast or brunch, or smaller for appetizers.

PEANUT BUTTER AND PEPPERONI PIZZA

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
• Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
• For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
• Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
• Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
• Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
• Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
• Repeat Steps 3 to 5 to bake remaining 18 chips.
• Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

CLAIRE'S PEPPERONI PIE

Steps:

• Preheat oven to 400°F.
• Grease a 9 inch pie dish.
• In a small bowl, add the ingredients in the order listed.
• Use a slotted spoon to stir the ingredients until the batter is smooth.
• Pour into the pie dish and bake 30-35 minutes or until the center is firm.
• Let rest 5-10 minutes, cut into wedges and serve.