Pepperoni Pizza

Pepperoni Pizza

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Michele Copley

By
@ShellyAnne

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: www.dishtoweldiaries.com

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
30 Min
Cook:
20 Min

Ingredients

  • 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
    salt
  • 1 Tbsp
    water
  • 2
    perfect pizza crusts (see accompanying recipe) or store bought gluten- free crust
  • ·
    crushed pepper flakes, to taste
  • 14
    slices of pepperoni, about 4 ounces, (or more)
  • 2/3 c
    provolone cheese, or cheese or choice

How to Make Pepperoni Pizza

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Pepperoni Pizza

Regional Style: Italian
Dietary Needs: Vegetarian



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