TRIPLE PEPPERONI PIZZA
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 8 servings
Number Of Ingredients 23
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.
PIZZA STICKS 3-WAYS RECIPE BY TASTY
Here's what you need: extra virgin olive oil, garlic powder, italian seasoning, all purpose flour, refrigerated pizza dough, pepperoni slices, grated parmesan cheese, pizza sauce, cremini mushroom, medium red onion, green bell pepper, kosher salt, black pepper, red pepper flakes, extra virgin olive oil, refrigerated pizza dough, shredded mozzarella cheese, ranch dressing, cherry tomatoes, refrigerated pizza dough, extra virgin olive oil, shredded mozzarella cheese, chopped fresh basil, pesto, wooden skewers
Provided by Rie McClenny
Categories Sides
Time 1h50m
Yield 24 pizza sticks
Number Of Ingredients 25
Steps:
- Soak the wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat the oven to 400˚F (200˚C) and line 4 baking sheets, or as many as you have, with parchment paper.
- Make the pepperoni pizza sticks: In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
- Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
- Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
- Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
- Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
- Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
- Serve with pizza sauce for dipping.
- Make the vegetarian pizza sticks: Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and the red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
- Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
- Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
- Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1 inch (2 ½ cm) apart (you should have about 4 stacks per skewer). Repeat to make 8 skewers total.
- Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
- Brush the skewers with the remaining 2 tablespoons of oil and sprinkle with the mozzarella cheese.
- Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
- Serve with ranch dressing for dipping.
- Make the margherita pizza skewers: Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
- Thread 5 cherry tomatoes onto a skewer, spacing about 1 inch (2 ½ cm) apart. Repeat to make 8 skewers total.
- Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
- Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
- Bake the skewers for 10-12 minutes, rotating halfway through, until the dough is golden brown.
- Garnish with the basil and serve with pesto for dipping.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 30 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
PEPPERONI PIZZA DIP WITH MOZZARELLA STICKS
If you want to offer a tomato sauce that's so exciting, you can make this easy pepperoni pizza dip in about five minutes. The recipe calls for canned tomato sauce and reduced-fat pepperoni, it goes well with part-skim cheese sticks or whole-grain breadsticks.
Provided by Chef mariajane
Categories High In...
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor, combine tomato sauce, pepperoni, oregano, and basil. Belnd until smooth. Divide mixture among 4 small dishes and serve with mozza sticks for dipping.
Nutrition Facts : Calories 157.1, Fat 10.8, SaturatedFat 5, Cholesterol 32.9, Sodium 741.7, Carbohydrate 4.3, Fiber 1, Sugar 3, Protein 10.9
PIZZA STICKS
When I saw the recipe for these pepperoni-filled snacks, I knew my three young daughters would like making them. They're quick and fun to assemble-especially when they work together.-Darlene Sutton, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Unroll breadstick dough and separate into 12 pieces. Place three pepperoni slices on the bottom half of each breadstick, leaving about 3/4 in. of dough at the end. Fold top of dough over pepperoni and pinch end to seal; twist breadsticks. , Place on ungreased baking sheets. Combine Parmesan cheese, Italian seasoning and garlic powder; sprinkle over breadsticks. Bake at 350° for 15-20 minutes or until golden brown. Serve with pizza sauce.
Nutrition Facts :
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