Pepperoni Pizza Recipe

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Pepperoni Pizza

Michele Copley


The Oregonian wrote: This pizza was originally dairy-free, but we thought that a handfull of Provolone cheese, (or even some Parmesan w/) really completed the pizza topping flavors.
Find more of Silvana Nardone's recipes at:

Shelly Anne: I've not yet made this recipe, but have made my own pizza sauce I will post, (adding garlic powder, basil, oregano to tomato sauce, if this is your choice). For toppings, I like adding raw vegies, turkey pep. as you might incld with this one. What is quick is using pita bread if not choosing gluten-free dough.

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30 Min


20 Min


1/2 c
pizza sauce (here in my kitchen recipe's posted)
1 tsp
expellor-pressed ev olive oil; plus more for brushing
1/8 tsp
1 Tbsp
perfect pizza crusts (see accompanying recipe) or store bought gluten- free crust
crushed pepper flakes, to taste
slices of pepperoni, about 4 ounces, (or more)
2/3 c
provolone cheese, or cheese or choice

Directions Step-By-Step

In a small bowl, stir together the pizza sauce, olive oil, salt, water (Nardone didn't offer the tomato sauce recipe) but I will post a recipe for sauce.
Position rack in the bottom of the oven and preheat oven to 450 degrees. (If you have a baking stone, place it on the oven rack and preheat for 30 minutes.)
Working with one pizza at a time, brush dough w/ olive oil, sprinkle w/ red pepper flakes, and spoon on about 3 to 4 tbsp sauce mixture, leaving a 1/2 inch border of plain crust.
Top pizza with half of the cheese, if using.
Bake until the crust is golden and the pepperoni is crisp, about 8 minutes; less if crust was parbaked (or pita bread) Repeat with remaining dough and toppings of choice.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy