Pepperoni Mushroom Pizza No Crust Recipes

NO CRUST PEPPERONI PIZZA

Steps:

• Sprinkle the cheese into a small pan, top with the pepperoni and cook over medium heat until the cheese is bubbling and the edges are golden brown before letting it cool a bit to allow the cheese to set.

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.

LOW CARB PIZZA WITH PORTABELLA MUSHROOM CRUST!

Steps:

• Preheat oven to 425.
• Clean and dry mushrooms removing the stems but keeping the gills.
• Rub both sides of the mushrooms liberly with olive oil but not dripping in oil.
• Place on large cookie sheet with a rim, (or it will drip), gill side up. No need to oil cookie sheet but you can lay down parchment paper or foil for easier clean up.
• Sprinkle salt and pepper to taste on gill side only.
• Pour 1/4 cup low carb pizza sauce on top of the inside of each mushroom.
• Sprinkle 1/4 cup of motzzarella on top of the sauce of each mushroom.
• Lay 4 or 5 slices of pepperoni on top the motzzarella.
• Sprinkle lightly with dried oregano.
• Bake 12 to 15 minutes depending on the thickness of your mushrooms, until hot, lightly brown and bubbly.
• Enjoy as a meal with a green salad. Or try sharing as an appetizer or as a side in place of a veggie.

PEPPERONI MUSHROOM PIZZA- NO CRUST!

Steps:

• Heat oil in skillet, and saute onions until slightly tender.
• Add mushrooms, continue to saute until mushrooms and onions are both tender and leaving juices.
• Set aside, keep warm.
• In same skillet, brown ground turkey.
• About halfway through browning turkey, add in the quartered pepperoni.
• Drain fat/liquid and return turkey and mushroom/onion mixture to skillet.
• Add the pizza sauce, garlic, oregano and red pepper flakes.
• Simmer uncovered for 10-12 minutes, letting a large amount of the liquid cook away.
• Transfer mixture to square pyrex pan.
• Top with mozzarella cheese and remaining pepperoni.
• At this point, you can cover and put in the fridge if you want to prepare/serve later.
• Bake at 350, uncovered for 25-30 minutes, or until bubbly.