BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA
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.
CHEESY PEPPERONI PARMESAN PIZZA
What do you get when you combine Hunt's® 100% natural tomatoes with Kraft® 100% grated Parmesan cheese? Dinner that's 100% delicious. Bring flavor to your table with this carefully crafted recipe.
Provided by Food Network
Time 55m
Yield 6 Servings
Number Of Ingredients 11
Steps:
- Mix 4 cups flour, 1 cup Parmesan, yeast and salt in large bowl. Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic, gradually adding remaining flour.
- Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray 1 dough piece with cooking spray; cover loosely with plastic wrap. Let stand 15 minutes. See tip for how to store remaining dough for another use.
- TO MAKE ONE PIZZA: Heat oven to 400°F. Roll 1 dough piece (after standing 15 minutes) into 12-inch round on lightly floured surface; place on pizza pan. Bake 6 minutes. Top with tomato sauce, drained tomatoes, mozzarella, pepperoni and 1 tablespoon Parmesan.
- Bake 15 minutes or until mozzarella is melted and edge of crust is golden brown. Cut pizza into 6 slices.
CHEESY PEPPERONI PIZZA ROLLS
These pizza rolls are the perfect game day snack and a winner every time. They'll also bring new life to Friday night pizza for the entire family. Personalize the rolls with your favorite toppings, just not too many, and don't overfill or the filling will ooze out.
Provided by lutzflcat
Categories Pepperoni Pizza
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Place pizza dough on a lightly floured work surface, and press into a rectangle. Spread a thin layer of marinara sauce on the dough to within 1/2 inch of the crust edges (you will not need all of the sauce), and top with mozzarella and Parmesan cheeses.
- Evenly distribute pepperoni and onion over the cheeses, and sprinkle with Italian seasoning, garlic powder, and red pepper flakes.
- Tightly roll up the dough to form a log, pinching the seam together to seal. Transfer dough to the refrigerator for 10 minutes to make slicing easier.
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Using a serrated knife, slice the log into 12 individual rolls and set onto the prepared baking sheet.
- Bake in the preheated oven until pizza rolls are golden brown in color and the cheese has melted, 10 to 12 minutes.
- Serve pizza rolls with the remaining warmed marinara as a dipping sauce.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 18.7 g, Cholesterol 14.8 mg, Fat 7 g, Fiber 1.1 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 532.2 mg
CHEESY PIZZA CASSEROLE
I discovered this recipe in the reader's exchange page of our local electric cooperative's magazine. Serve it whenever you've got a crowd to please!-Judy Chandler, Franklin, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook the beef, pepperoni, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in mushrooms; set aside. , Combine vermicelli and butter in a greased 13x9-in. baking dish; toss to coat. Pour 1 cup tomato sauce over pasta; top with half of meat mixture. Combine Swiss and mozzarella cheeses; sprinkle half over top. Sprinkle with oregano and basil. Layer with remaining meat and cheese mixtures. Pour remaining tomato sauce over top., Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 422 calories, Fat 25g fat (14g saturated fat), Cholesterol 83mg cholesterol, Sodium 764mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
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