PEPPERONI PIZZA SKILLET
On hectic school nights, no household can have too many hearty, 30-minute meals the whole family asks for. This creamy, flavor-packed skillet supper is sure to be one of those. -Anna Miller, Quaker city, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions., Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder and oregano., Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.
Nutrition Facts : Calories 512 calories, Fat 30g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 1235mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
PEPPERNONI PIZZA AND ANTIPAST-NO MEAT SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 52
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.
PEPPERONI THREE-CHEESE WHITE PIZZA
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it a meal to remember.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
- Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
- Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.
PIZZA SKILLET SUPPER
A pizza pasta casserole in a skillet. Kind of like a homemade Hamburger Helper. Quick, easy and a kid pleaser! I use turkey pepperoni to cut way down on the grease that regular pepperoni can release.
Provided by Pam-I-Am
Categories One Dish Meal
Time 45m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, brown ground beef, onion and bell pepper, drain.
- Stir in pizza sauce and soup, blend well.
- Stir in water and pepperoni. Bring to a boil; stir in uncooked noodles.
- Cover and cook over medium heat for 10 to 15 minutes or until pasta is tender, stirring frequently.
- Remove from heat; sprinkle with cheese. Cover, let stand for 5 minutes.
- Makes 5 (1 cup) servings.
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