KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA
This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.
Provided by KateL
Categories Cheese
Time 17m
Yield 1 12-inch pizza, 6 serving(s)
Number Of Ingredients 7
Steps:
- If making own pizza crust and/or pizza sauce, prepare them first.
- Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
- Spread pizza sauce over browned side of Boboli crust.
- Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
- Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
- Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
- Distribute sauteed mushrooms over top of pizza. I try to be artistic.
- Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
- Cut into 6 slices and serve hot.
CHEESY PEPPERONI MUSHROOM PIZZA
Dress up pizza night with homemade dough and sautéed garlic and herb mushrooms. Simple, fun, and family friendly!
Provided by Aberdeen
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 425˚F. Roll pizza dough into a 12″ circle. Place in refrigerator to chill.
- Cook mushrooms: Heat olive oil in a skillet over medium-high heat. Stir in mushrooms, garlic, Italian seasoning, salt, and pepper. Cook until softened about 5-7 minutes. Remove from skillet using a slotted spoon and set aside.
- Remove pizza dough from the fridge. Gently brush with a drizzle of olive oil then spread marinara sauce, leaving the edges of the pizza sauce free.
- Sprinkle with cheeses. Top with cooked mushrooms, pepperoni, tomatoes, .
- Place the pizza on a round pizza pan, or baking sheet and put on the middle rack in the oven. Bake for 15 minutes, until cheese is melted and crust is golden.
- Remove from oven and top with fresh herbs. Serve immediately.
HOMEMADE PEPPERONI AND MUSHROOM PIZZA
Steps:
- 1. Dissolve yeast in warm water with salt and sugar. Add 2 cups flour, beat well. Add melted shortening, mix well. Add 1 cup flour, mix well. Knead on floured surface. Place dough in oiled bowl. Let rise 30 minutes. Makes 2 medium crusts or 1 large crust. Top with desired amount of pizza sauce, mushrooms, pepperoni, and cheese. Bake at 450 until cheese is melted and golden brown crust.
HOMEMADE PEPPERONI PIZZA
Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g
CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA
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.
Nutrition Facts : Calories 481 calorie, Fat 26 grams, SaturatedFat 11 grams, Carbohydrate 45 grams, Fiber 2 grams
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