Sbarro Tomato Sauce Food

COPYCAT SBARRO™ PEPPERONI PIZZAS

Copycat Sbarro™ Pepperoni Pizzas image

The larger-than-life slice we all know and love is surprisingly easy to make at home from scratch. The trick? Just bake the pizza in halves on separate cookie sheets! It's that easy.

Provided by Tablespoon Kitchens

Categories Breakfast

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

2 1/2 to 3 cups Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
3 tablespoons olive or vegetable oil
1 cup very warm water (120° to 130°F)
1 cup crushed tomatoes (from 28-oz can)
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
3 cups shredded whole milk mozzarella cheese (12 oz)
1/4 teaspoon Italian seasoning
40 slices pepperoni (about 3 1/2 oz)

Steps:

In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5 to 8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap; let rest 30 minutes.
Place one rack in upper third of oven and one in lower third of oven. Heat oven to 425°F. Spray 2 large cookie sheets with cooking spray. Remove plastic; on work surface sprinkled lightly with flour, roll dough to 16-inch circle. Use knife or pizza cutter to cut dough in half. Carefully transfer each half to center of a cookie sheet. Place 1 cookie sheet on each rack; bake 7 to 10 minutes or until crust just begins to brown. Remove from oven, and use fork to deflate any crust bubbles.
Meanwhile, in small bowl, mix tomatoes, garlic powder and onion powder; stir to completely combine. Top both crusts with tomato sauce, cheese, Italian seasoning and pepperoni. Return cookie sheets to oven on opposite racks from first bake. Bake 8 to 10 minutes or until cheese is melted and crust is golden brown. Using pizza cutter, cut thin strip (1/4 inch) off straight side of each crust; cut each half into 3 slices. Serve warm.

Nutrition Facts : Calories 530, Carbohydrate 46 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 3 g, Protein 21 g, SaturatedFat 13 g, ServingSize 1 Slice, Sodium 1110 mg, Sugar 4 g, TransFat 1/2 g

COPYCAT SBARRO BAKED ZITI

Copycat Sbarro Baked Ziti image

Make and share this Copycat Sbarro Baked Ziti recipe from Food.com.

Provided by Iron Woman

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs ziti pasta (uncooked)
2 lbs ricotta cheese
3 ounces grated romano cheese
3 cups hunts roasted garlic and onion spaghetti sauce (any brand will do)
1/2 teaspoon black pepper
1 1/2 lbs shredded mozzarella cheese

Steps:

Preheat oven to 350°F.
Cook Ziti according to package directions - 12 to 14 minutes until al dente stirring often. After cooking, drain ziti well, but.
DO NOT RINSE OFF UNDER WATER!
Combine ricotta, romano, tomato sauce (reserve 1/4 cup) and pepper in large mixing bowl.
Gently combine cooked ziti with cheese/sauce mixture.
In a 13"x9"x2" pan, spread the 1/4 cup reserved sauce.
Add ziti and top with mozzarella cheese.
Cover loosely with aluminum foil and bake until mozzarella is thoroughly melted.
(about 12-15 minutes).
Serve with garlic bread and additional.
sauce if desired.

Nutrition Facts : Calories 1836.2, Fat 76.8, SaturatedFat 45.6, Cholesterol 272.8, Sodium 1528.9, Carbohydrate 181.8, Fiber 7.4, Sugar 8.6, Protein 99.9