PEANUT BUTTER AND PEPPERONI PIZZA
Yes, you read that right! Peanut butter is the ingredient you didn't know you needed on pepperoni pizza. Inspired by a pie from Zorbaz on the Lake, one of my family's favorite spots in Minnesota, my version gets baked in a cast-iron skillet and topped with fresh jalapenos and "hot" (chile-spiked) honey.
Provided by Gabriela Rodiles
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 19
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 BAGELS WITH HOMEMADE HOT HONEY
Sometimes you just want a pizza bagel. I grew up eating them as a kid and don't understand why as an adult it's so unacceptable. Some of my favorite pizza toppings are hot honey and pepperoni. I'm taking all the epic flavors you find at the most popular pizza restaurants in New York City and putting them onto a childhood favorite.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler.
- Using food prep gloves, thinly slice the serrano chiles into rounds. If you don't have gloves, just be very careful to not touch your face when handling.
- Combine the honey and sliced serrano chiles in a small saucepan over medium-low heat. Cook until the heat is infused into the honey, 15 to 17 minutes.
- Cut the wedge of Parmigiano-Reggiano into chunks and put them in a mini food processor or high-speed blender. Pulse the cheese until it is finely ground and resembles coarse sand. Transfer to a bowl and set aside.
- Slice the chunk of mozzarella into 1/2-inch rounds, then tear the rounds by hand.
- Cut the pepperoni into 1/8-inch thick slices. Cut 3 to 4 of the pickled jalapenos into thin rounds.
- Slice the bagels in half and, scoop out the interior using your fingers and put them on a rimmed baking sheet. Drizzle the bagel halves with olive oil, then broil until lightly toasted, 2 to 3 minutes.
- Run the garlic clove over the cut-side of the bagels to infuse them with garlicky goodness.
- Spoon the tomato sauce onto the bagel halves, top with the mozzarella, Parmigiano-Reggiano, jalapeno and pepperoni. Finish with more Parmigiano-Reggiano and broil until bubbly and golden, 2 to 3 minutes.
- To serve, drizzle the hot honey over the top of the pizza bagels and enjoy! You did it!
PEPPERONI PIZZA ROLLS WITH HOT HONEY
Rolled and twisted with pepperoni and lots of cheese, this skillet snack goes from great to outstanding with a drizzle of hot honey.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 16 pepperoni pizza rolls
Number Of Ingredients 7
Steps:
- Preheat the oven to 400˚ F. Melt the butter with the garlic in a saucepan.
- On a work surface, roll out the pizza dough into an 8-by-18-inch rectangle. Brush with one-third of the garlic butter and top with 1 cup mozzarella. Arrange pepperoni slices along one long side of the dough, then continue adding pepperoni to cover half of the dough. Tightly roll up the dough into a log, starting with the pepperoni side, then slice into 16 rounds.
- Arrange the rounds, cut-side up, in an oiled 8-inch cast-iron skillet and brush with the remaining garlic butter. Bake until golden, 20 to 25 minutes. Sprinkle with more mozzarella and continue baking until browned, about 10 minutes. Drizzle with hot honey before serving.
GIVE CLASSIC PEPPERONI PIZZA A KICK WITH CHILE-INFUSED HOT HONEY DRIZZLE
Give classic pepperoni pizza a kick with a drizzle of chile-infused honey. You'll love this deliciously spicy-sweet-savory pie.
Provided by Alison Ashton
Categories Dinner, Pizza, Lunch
Yield 1 (14-inch) pizza
Number Of Ingredients 8
Steps:
- One hour before baking, place a pizza stone on rack in top third of oven. Preheat oven to 500°F. On a lightly floured work surface, use your hands or a rolling pin to shape dough into a 14-inch circle. Transfer dough to a pizza peel or rimless baking sheet sprinkled with cornmeal. Spread with sauce. Top with cheese and pepperoni. Bake 8 minutes. Turn on broiler; broil pizza 1 minute or until cheese is bubbly and edges are puffed and browned. Slice before drizzling with honey. If desired, garnish with basil.
Nutrition Facts :
HOT HONEY PEPPERONI FLATBREAD RECIPE BY TASTY
Here's what you need: nonstick cooking spray, refrigerated pizza dough, pizza sauce, Frank's RedHot®, shredded mozzarella cheese, shredded parmesan cheese, pepperoni, clover honey, fresh basil
Provided by Frank's RedHot
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C). Grease a baking sheet with nonstick spray.
- Roll out the pizza dough and cut in half lengthwise (save the other half for another use). Place the dough on the prepared baking sheet and use your fingers to stretch and shape it into an oval.
- In a small bowl, mix together the pizza sauce and 2 tablespoons Frank's RedHot®.
- Spread the Frank's RedHot® pizza sauce over the dough, then top with the mozzarella and Parmesan cheeses. Arrange the pepperoni in a single layer over the cheese.
- Bake the flatbread for 10-15 minutes, or until the crust is golden brown and the cheese is melted.
- Meanwhile, mix together the honey and remaining tablespoon of Frank's RedHot® in a small bowl.
- Drizzle the Frank's RedHot® honey over the flatbread and garnish with the basil. Cut into 8 slices, then serve.
- Enjoy!
Nutrition Facts : Calories 679 calories, Carbohydrate 72 grams, Fat 31 grams, Fiber 2 grams, Protein 25 grams, Sugar 15 grams
HOMEMADE PEPPERONI PIZZA
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
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.
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
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