Extra Cheese Pleese Pepperoni Pizza Recipes

DOUBLE-CHEESE PEPPERONI PIZZA

Steps:

• In large bowl, stir Bisquick mix, water and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan with shortening or cooking spray. Press dough on bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough. Fold 1 inch edge of dough over and around cheese; press to seal. Bake 7 minutes.
• Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.

HOMEMADE PEPPERONI PIZZA

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.

CHEESY PEPPERONI PARMESAN PIZZA

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.

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.

PEPPERONI PIZZA CHEESE DRIP CHIPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 13x18-inch, half-sheet pan with parchment paper.
• Grate provolone and mozzarella cheeses with the larger side of a box grater into a large bowl. Use the smaller side and grate in Parmigiano-Reggiano cheese. Toss with your hands to combine.
• Scoop tablespoonfuls of the cheese mixture into 12 circular piles on the prepared baking sheet, making sure you're getting all three cheeses in each scoop. Top each circle with about ¾ teaspoon pizza sauce, then place a slice of pepperoni on top.
• Bake in the center of the preheated oven until melted and sizzling, 12 to 15 minutes.
• Remove parchment paper and chips to a wire rack to cool. Line the baking sheet with a fresh sheet of parchment paper.
• Repeat Steps 3 to 5 to bake remaining 18 chips.
• Let chips cool to room temperature, 15 to 20 minutes. Remove from the parchment paper and serve.

EXTRA CHEESE-SAUSAGE-AND-PEPPERONI PIZZA POT PIE

Steps:

• Combine the oil and red pepper flakes in a small bowl; set aside.
• In a large, heavy skillet, cook both sausages in batches over medium heat, stirring often, until browned--about 10-15 minutes.
• Using a slotted spoon, transfer sausage to a large bowl; stir in the pizza sauce and set aside.
• In a large bowl, whisk 4 of the eggs until frothy; stir in the ricotta and Parmesan cheeses, basil, oregano, and pepper.
• Spoon 1/2 the sausage mixture into a shallow 6-quart casserole dish; spoon small dollops of the ricotta mixture over the sauce.
• Sprinkle with 1/2 the mozzarella; arrange the pepperoni over the cheese.
• Repeat with remaining sauce, ricotta mixture, and mozzarella.
• Cover dish with foil and refrigerate for 1-2 hours (the flavors will blend well).
• Preheat oven to 375*F.
• On a lightly floured surface, roll out 3/4 of the dough about 1/4" thick; trim to the shape of the baking dish, but leave the dough 1" larger.
• Place dough over the filling, turn edges under, and crimp.
• Whisk the remaining egg with 1 tablespoons.
• water; brush some over the dough.
• Roll out remaining dough and cut out shapes with a small cookie cutter; arrange shapes over crust and brush with remaining egg mixture.
• Brush the entire crust with the reserved olive oil-pepper flake mixture.
• Bake the pie, uncovered, for 35-45 minutes, or until the top is golden and the filling is heated through.
• Cool on a wire rack for 20 minutes before cutting and serving.

CHEESY PEPPERONI PIZZA ROLLS

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.

EXTRA CHEESE PLEESE PEPPERONI PIZZA

Steps:

• In a large bowl, stir Bisquick mix, water and oil until sot dough forms, beat vigorously for about 20 strokes. Let stand for 8 minutes
• Move oven rack to lowest position. Heat oven to 450 degrees. Grease 12 in. pizza pan with cooking spray. Press dough on bottom and one inch over side of pan. Place string cheese along edge of dough. Fold one inch edge of dough over and around cheese; press to seal. Bake for 7 minutes.
• Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is gold brown and cheese is melted.