Noahs Pepperoni Pizza Recipes

Steps:

• Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500˚ for 1 hour.
• Meanwhile, make the tomato sauce: Put the tomatoes in a medium saucepan and break them up with your hands or a wooden spoon. Add the olive oil, garlic, oregano, hot honey, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring often and crushing the tomatoes with a wooden spoon. Continue to simmer, crushing the tomatoes, until the sauce thickens slightly, about 5 minutes. Let cool.
• Sprinkle 2 tablespoons parmesan over the dough. Sprinkle the mozzarella on top, leaving a 1/2-inch border. Spoon the tomato sauce over the top. Top with the pepperoni and cherry peppers.
• Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the pepperoni is crisp, 15 to 20 minutes. Sprinkle the remaining 2 tablespoons parmesan over the pizza. Let cool slightly.
• Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Drizzle with hot honey.

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
• Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
• Top each with 1 tablespoon marinara sauce, 1 pepperoni slice and 1 tablespoon cheese. Fold over, and pinch edges to seal.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

Steps:

• Preheat oven to 475 with pizza stone in it.
• Once preheated place the flatbread in oven for about 3-5 minutes to crisp a bit.
• Remove them from oven and assemble pizzas with toasted side up.
• Sauce will go first then pepperoni and sausage and then the provel cheese. The toppings are estimates as you can use the desired amount you like. Provel cheese is my favorite cheese but you can also use your favorite.
• Place in oven for about 8 minutes or so until the cheese is melted and pizza is ready.
• Serve and enjoy!

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.

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.