Pepperoni Vegetable Pizza Food

PEPPERONI & VEGETABLE PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with sauce to within 1/2 inch of edge; top with pepperoni, 1 cup cheese, basil, peppers and onions.
• Bake 10 min. Top with remaining cheese; bake 8 to 10 min. or until cheese is melted and edge of crust is golden brown. Top with arugula.

PEPPERONI VEGGIE PIZZAS

Steps:

• Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted.

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.

VEGGIE AND PEPPERONI PIZZA

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.

PEPPERNONI PIZZA AND ANTIPAST-NO MEAT SALAD

Steps:

• For the zucchini: Preheat the oven to 525 to 550 degrees F (as high as it goes) with rack at center. Preheat a 12-inch cast-iron skillet over medium to medium-high heat, to aid in a crispy bottom crust while pizza is in oven.
• Gather your ingredients. Thinly slice the zucchini (think pepperoni sausage) and add to strainer. Season with salt, let drain 15 minutes, then pat dry on towel.
• In a small bowl, combine spices. Add it to the zucchini and toss to combine.
• For the sauce: In a food processor, combine ingredients for sauce and puree.
• For the pizza: Roll and stretch dough on lightly floured surface into a 12- to 14-inch even round that will cover pan. (Place some AP flour in a squeeze bottle for flouring counter to roll out dough. I use this tip at home.) Turn off heat under skillet and sprinkle a little cornmeal or semolina in skillet. Press dough into hot skillet and up sides as much as possible. Reminder: The pan is hot. Brush or spray the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with sauce, half the zucchini, cheese and remaining zucchini, then place pizza in oven.
• Bake 10 to 12 minutes to deep golden, brown and bubbly.
• Use a funnel to fill a squirt bottle with honey and Calabrian chile paste. Run under hot tap water to loosen when using. Hot honey will keep for months in pantry and is great with cheeses for snacking and fried foods as well as pizza, of course.
• Drizzle the pizza with the hot honey mixture and top with basil and oregano. Serve with Vegetable Antipasti Salad.
• To a mixer with dough hook attached add warm water and yeast and let the yeast bloom and foam, 5 minutes. Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough, then transfer to a bowl drizzled with a little EVOO and cover, let stand 1 hour. Cut dough in half, wrap half the dough and freeze for later use. Roll and press remaining dough on floured surface to 12-inch round.
• Gather ingredients.
• Thinly slice fennel. Chop and combine lettuce, celery, onions, parsley and torn basil, arrange on a platter.
• Combine dressing ingredients (EVOO, vinegar, dried herbs and spices, sugar or honey and lemon juice) in squirt bottle, small jar or bowl, then season with salt and pepper to combine.
• Slice the peppers into strips, quarter the artichoke hearts, thinly slice the hot cherry peppers. Arrange the vegetables and olives on the bed of salad. Shake up dressing and top evenly over salad to serve.

VEGGIE PEPPERONI PIZZA

Steps:

• Preheat oven to 425°F/220°C.Roll out pizza dough and spread onto two 12-in. (30-cm) round baking trays.Spread sauce evenly over crusts.Distribute Yves Pizza Pepperoni slices evenly over sauce, followed by green pepper, mushrooms, onion and olives.Sprinkle cheese on top.Bake for 25-30 minutes or until the edge and bottoms of crusts are golden brown.Garnish with parsley (if using).

VEGETABLE PIZZA

Steps:

• Preheat over to 375 degrees.
• On a 10x15 inch jelly roll sheet, roll out crescent roll dough to form a crust, pinching seams together and pressing to cover bottom of pan.
• Bake approximately 12 minutes or until crust is golden. Remove from oven and cool for about 15 minutes.
• In a small mixing bowl, combine cream cheese, mayonnaise and Ranch dressing mix. I do this with a hand mixer. Spread mixture over cooled crust.
• Arrange broccoli, cauliflower, carrot, tomato, bell pepper, cheddar cheese and green onions over crust in that order. Chill.
• Cut into slices with a pizza wheel.