Crusty Pepperoni Pizza Recipes

Steps:

• Heat oven to 425 degrees Fahrenheit.
• Grease a 13x9x2 inch pan.
• Unroll dough; press in bottom and 1 inch up sides of greased pan.
• Place pieces of string cheese along the inside edges of dough.
• Fold the 1 inch of dough over and around the cheese.
• Press dough edges to seal.
• Brush edge with melted butter and parmesan cheese.
• Top the crust with sauce, pepperoni and cheese.
• Bake at 425 degrees Fahrenheit for 15 to 18 minutes or until crust is golden brown and cheese is melted.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment.
• Cook the frozen broccoli according to the package directions. Put in a colander and let drain and cool for 10 minutes. Measure out 1 cup of the florets for the topping, breaking them into small pieces if needed; set aside.
• Pulse the remaining broccoli in a food processor, scraping down the sides as necessary, until finely chopped. Put the broccoli, Parmesan, oregano, red pepper flakes, eggs, 3/4 cup of the mozzarella and 3/4 teaspoon salt in a large bowl and toss well to combine. Transfer to the prepared baking sheet and spread in an even layer. Bake until the crust is golden, about 20 minutes.
• Spread the pizza sauce on the crust, leaving a 1/3-inch border around the edges. Top with the remaining mozzarella followed by the pepperoni and reserved broccoli florets. Bake until the mozzarella is bubbling and golden and the pepperoni is browned, about 15 minutes. Sprinkle with more Parmesan and serve.

Steps:

• Preheat the oven to 450 degrees F
• To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
• In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and let rest for 10 minutes.
• Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
• Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
• To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
• Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

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.

Steps:

• Heat oil in skillet, and saute onions until slightly tender.
• Add mushrooms, continue to saute until mushrooms and onions are both tender and leaving juices.
• Set aside, keep warm.
• In same skillet, brown ground turkey.
• About halfway through browning turkey, add in the quartered pepperoni.
• Drain fat/liquid and return turkey and mushroom/onion mixture to skillet.
• Add the pizza sauce, garlic, oregano and red pepper flakes.
• Simmer uncovered for 10-12 minutes, letting a large amount of the liquid cook away.
• Transfer mixture to square pyrex pan.
• Top with mozzarella cheese and remaining pepperoni.
• At this point, you can cover and put in the fridge if you want to prepare/serve later.
• Bake at 350, uncovered for 25-30 minutes, or until bubbly.