PEPPERONI PIZZAZZ
I've fixed this hearty main course for buffets, potluck dinners and even for company at my home. Keep the recipe handy, because you'll certainly be asked for it when you contribute it to an event. -Marge Unger, La Porte, Indiana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, combine 2-1/2 cups spaghetti sauce, pepperoni, mushrooms, green pepper, onion, Parmesan cheese, garlic powder, salt, pepper and red pepper flakes in a bowl. Drain pasta; add to sauce mixture and mix well. , Transfer to a greased 3-qt. baking dish. Combine tomato sauce and remaining spaghetti sauce; pour over top. , Cover and bake at 350° for 40-45 minutes or until bubbly. Sprinkle with mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 382 calories, Fat 20g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1414mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 19g protein.
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
PEPPERONI PIZZA QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency.
- Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes.
- Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips.
PEPPERONI PIZZA DIP
Provided by Guy Fieri
Time 1h50m
Yield 8 to 10 appetizer servings
Number Of Ingredients 27
Steps:
- 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.
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.
PEPPERONI AND PEPPER PIZZA
Please the crowds with our Pepperoni and Pepper Pizza. With a ready-to-use baked crust, our Pepperoni and Pepper Pizza is super simple to make.
Provided by My Food and Family
Categories Home
Time 22m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Place pizza crust on baking sheet; spread with sauce.
- Top with 3/4 cup cheese, peppers and pepperoni; sprinkle with remaining cheese.
- Bake 10 to 12 min. or until crust is lightly browned and cheese is melted.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 550 mg, Carbohydrate 30 g, Fiber 3 g, Sugar 3 g, Protein 13 g
HOMEMADE PEPPERONI PIZZA
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
Steps:
- 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.
PEPPERONI PIZZA
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
Steps:
- 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
VEGGIE AND PEPPERONI PIZZA
I am searching for a healthier pizza, and this is my first step towards one. I plan on using turkey pepperoni and a whole wheat crust in the future, but this pizza turned out really well. My family really liked it. I recommend the pizza sauce that I posted as a separate recipe for this pizza because it throws in some extra veggies in the sauce.
Provided by MsLizze
Categories One Dish Meal
Time 30m
Yield 2 pizzas
Number Of Ingredients 10
Steps:
- Preheat the oven to 450.
- Spread the pepperoni between two paper towels and blot to remove the excess grease.
- Brush the olive oil over the pizza crusts and cover with the pizza sauce.
- Next add the cheese, pepperoni, and tomatoes in that order.
- Finally topped with the chopped vegetables.
- Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
- Change the oven temperature to 425 before putting the pizzas in the oven.
- Bake until the crust is a golden brown. About 15 minutes.
Nutrition Facts : Calories 923, Fat 65, SaturatedFat 25.6, Cholesterol 147.4, Sodium 2796.8, Carbohydrate 44.2, Fiber 5.1, Sugar 30.5, Protein 41.9
PEPPERONI PIZZA BAKE
Make and share this Pepperoni Pizza Bake recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 35m
Yield 1 Pan
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Grease a 10-inch cast iron skillet and set aside.
- Cut each biscuit into quarters and transfer to a large bowl.
- Add pizza sauce and 1 cup mozzarella. Toss to combine.
- Transfer to prepared skillet and top with remaining 1 cup cheese and pepperoni.
- Bake until golden brown and bubbling, about 25-28 minutes.
- Garnish with basil leaves and serve.
PEPPERONI PIZZA PASTA
Adding pizzazz to platters is a simple process for Suzan Suskie of Whitesboro, New York. "Bow tie pasta and colorful peppers make this dish look as good as it tastes," she relates. "Quick and easy to toss together, it's an impressive addition to the dinner table or any buffet...for as long as it last!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, peppers and garlic in oil until vegetables are crisp-tender. Add stewed tomatoes and basil. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. , Stir in the pepperoni, diced tomatoes, salt and pepper; simmer for 2 minutes. Drain pasta; add to the tomato mixture. Add cheese and toss well. Sprinkle with pepper flakes if desired.
Nutrition Facts : Calories 213 calories, Fat 6g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
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