Recipes for "pepperoni pizza"

Place butter in a small microwavable dish. Microwave on High until melted, about 25 seconds. Stir in Italian seasoning and garlic powder.

Place 2 slices of bread on a clean work surface. Spread half of butter mixture onto 2 slices of bread; turn bread slices over. Using a spoon, spread 1 tablespoon pizza sauce evenly over each slice, all the way to the edges.

Top each slice with 6 pepperoni slices; scatter evenly with olives, and top each with 1/4 cup mozzarella. Place a plain bread slice on top.

Heat a large skillet over medium-low heat, and place each sandwich in the skillet,  butter-side-down down. Cook until golden, about 3 minutes.

Spread remaining seasoned butter over tops of sandwiches. Carefully turn each sandwich over, and cook until cheese is melted and bread is golden, about 3 minutes more. Transfer sandwiches to a plate, cut in half, and serve immediately.

Preheat the oven to 400 degrees F (200 degrees C). Using kitchen shears, snip four 1/2-inch cuts around the edges of each large pepperoni slice, leaving the center uncut.

In a 24-count mini muffin pan, press each pepperoni down, followed by a crouton, a spoonful of pizza sauce, cheese, and mini pepperonis.

Bake in the preheated oven until cheese melts, about 10 minutes.

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Transfer to large serving bowl.

Place green and red bell peppers, tomato, mushrooms, olives, and pepperoni in the bowl of pasta.

Whisk mayonnaise, Italian dressing, garlic, oregano, salt, and pepper together in a bowl. Pour over pasta mixture and toss to coat evenly. Top with mozzarella cheese and grated Parmesan cheese. Refrigerate for at least 1 hour to chill before serving.

Line a baking sheet with parchment paper and set aside.

Roll out your pie crust on a lightly floured surface until it’s about 1/8-inch thick. If you are using store-bought crust, make sure it’s thawed before unrolling it.

Use a 6-inch round to cut circles out of the pie crust. (I use a 6-inch tortilla as a guide for mine; a pot lid of same size would work, too.) You should get 3 hand pies out of each pie crust, but you will probably have to re-roll the crust to get the last few.

Place the pie crust rounds on the baking sheet.

The key to hand pies like these is to not overfill them while making sure they have enough filling to feel substantial. Add 2 to 3 teaspoons of pizza sauce, followed by 2 tablespoons grated mozzarella (you can eyeball it), followed by 1 tablespoon diced pepperoni and a sprinkle of fresh basil to each circle of pie dough. Be sure to leave a 1/2-inch border around the fillings to make sealing easier.

Brush a light coating of egg wash around the edges of the hand pie and fold it over. Seal the hand pie completely, either by pressing on the edge with a fork or by crimping the edge between your fingers. Poke a few holes in each hand pie with a fork, so steam can escape.

Brush the hand pies with egg wash, and bake them for 20 minutes until the pie crust is golden brown. Some of the filling might be bubbling out of the pies, but that’s okay.

Let the pies cool briefly before serving.

Leftovers can be stored in the fridge for 3 to 4 days and reheated in a 350°F oven for 10 minutes. Also, these pizza pockets can be assembled in advance and stored in the fridge until you need to bake them.

They freeze best once they are baked and have cooled. Reheat from frozen in a 325°F oven for about 20 minutes, or until warmed through.

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1. Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches, placing each dough on separate sheets of parchment paper.

2. Working with both doughs, spread each with 1/3 cup sauce, using more or less as needed. Sprinkle both with Italian/pizza seasoning. Add cheese to each, then top with pepperoni slices and basil. Drizzle with hot honey. Carefully roll the dough rectangles into tight logs. Place the logs onto a baking sheet, seam side down. Freeze for at least 20 minutes. Freezing makes slicing the rolls a lot easier.

3. Preheat the oven to 425°F. Line a 9×13 inch baking dish or 2 square baking dishes with parchment paper.

4. Remove the logs from the freezer and cut each into 8 slices, placing them in the prepared baking dish. Bake for 15-20 minutes or until the sides are lightly browned. Serve with additional honey and fresh basil, if desired.

5. To make the hot honey. In a sauce pot, warm together all ingredients over low heat until combined.

1. Preheat the oven to 450° F.

2. In a saucepan, combine the tomatoes, hot sauce, butter, seasoned salt, honey, and Calabrian chili paste (use this to your taste). Set over medium heat and cook for 10 minutes until thickened. Season with salt and pepper

3. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle/square). Transfer the dough to a parchment-lined baking sheet.

3. Spread the tomato sauce over the dough. Sprinkle with sesame seeds. Add the mozzarella, provolone, and fontina. Arrange the basil and pepperoni over the cheese.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven. Slice and enjoy! Sprinkle parmesan on top!

1. Position an oven rack in the bottom half of the oven. Preheat the oven to 500° F.

2. Place the pizza dough on a lightly oiled quarter sheet pan (9×13). Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza.

3. Meanwhile, make the sauce. In a bowl, mix 1 tablespoon melted butter, the sriracha, tamari, and 2 cloves of garlic.

4. To assemble. Spoon over the sauce. Add the pickled jalapeños, pepperoncini, and pineapple. Top with cheese, then pepperoni. Bake until bubbly and a crispy cheese crust has formed, 10 to 15 minutes. Using a spatula, loosen the edges and slide onto a cutting board.

5. Melt 2 tablespoons butter with 2 cloves chopped garlic. Let the garlic turn golden and crisp, then add the sliced jalapeños and remove from the heat. Spoon the butter over the pizza.

6. Slice the pizza into squares and serve with fresh herbs and ranch, if desired.

1. Position an oven rack in the bottom half of the oven. Preheat the oven to 500° F.

2. Drizzle the olive oil in 9×13 metal cake pan (or a Detroit-style pizza pan). Put the pizza dough in the pan and gently stretch it out to fit so the dough almost reaches the corners. Cover with plastic wrap and let sit 30 minutes.

3. Meanwhile, in a bowl, combine the garlic, basil, oregano, fennel, and a pinch each of chili flakes, salt, and pepper.

5. To assemble. Gently press the dough until it covers the entire pan. Layer on half of the pepperoni slices, then the pepperoncini. Spoon on the tomato sauce. Sprinkle over half of the herbs. Top with cheese, then tomatoes, then the remaining herbs, and more pepperoni.

6. Bake until bubbly and a crispy cheese crust has formed, 10 to 15 minutes. Using a spatula, loosen the edges and slide on to a cutting board. Slice into squares and serve with fresh basil and honey.

1. Preheat the oven to 425 degrees F. Place the yogurt in shallow bowl. Add the Panko and parmesan to a separate shallow bowl. Season the crumbs with salt and pepper.

2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the two sides and spread them out like an open book. Layer a handful of mozzarella on 1 side, then place a basil leaf over the cheese. Close the chicken sides like a book, covering the filling (see above photos). Dredge both sides of the chicken through the yogurt and then through the Panko, pressing gently to adhere. Place the chicken on a plate.

3. Heat 2 tablespoons of oil in a large skillet over medium-high. When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes. Carefully flip the chicken and cook until golden brown on the other side, 3-4 minutes. Transfer to a plate and season with salt.

4. To the skillet, add the remaining 2 tablespoons of oil, the garlic, oregano, and crushed red pepper flakes. Cook until the garlic is fragrant, about 2 minutes. Reduce the heat to low, stir in the tomato paste. Add the vodka, 1/2 cup water, and 1 1/2 cups of cherry tomatoes, cook 5-8 minutes, then remove from the heat.

5. Place the chicken on top of the cherry tomatoes. Arrange the remaining cheese around the chicken. Top with pepperoni slices. Transfer to the oven and bake 10 minutes, until the chicken is cooked through and the cheese is melted.

6. Serve the chicken topped with the remaining cherry tomatoes and fresh basil. Enjoy!

1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.

2. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet. Spread the dough with tomatoes and pesto. Sprinkle with crushed red pepper flakes. Add the cheeses, jalapeño, and soppressata.

3. Transfer to the oven and bake for 10-15 minutes or until the crust is golden.

4. Remove the pizza from the oven and top with fresh basil and a drizzle of honey. Enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Coat a 10-cup muffin tin with cooking spray.

Press biscuits, one at a time, between hands to flatten; press each into bottom and up sides of a muffin cup. Set aside for dough to settle and slightly rise, about 5 minutes; lightly press dough into cups if needed.

Spoon 1 tablespoon pizza sauce into each cup, followed by 1 slice pepperoni, and 1 tablespoon mozzarella cheese.

Bake in the preheated oven until lightly browned and cheese melted, about 10 minutes. Remove pizza muffins from tin; let cool on a wire rack, about 5 minutes.

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.

Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.

Arrange 1/2 noodles in the bottom of a slow cooker, cover with 1/2 ground beef mixture, 1/2 pepperoni, 1/2 mushrooms, and 1/2 each mozzarella and Cheddar cheese. Repeat layering with remaining 1/2 each noodles, ground beef mixture, pepperoni, mushrooms, mozzarella, and Cheddar. Cover slow cooker.

Cook on Low for 1 1/2 hours.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix yeast into warm water in a small cup until dissolved; set aside.

Place 1 1/2 cups mozzarella cheese into a medium microwave-safe bowl. Microwave for 90 seconds, stirring every 30 seconds, until completely melted. Stir in yeast mixture and egg until combined; it will not fully incorporate at this point.

Stir in almond flour, xanthan gum, and salt. If difficult to mix, reheat in the microwave for 20 to 30 seconds to soften the cheese. Stir again until well incorporated. Knead dough by hand for 2 minutes.

Place dough onto the prepared baking sheet and press with your fingers into a thin crust about 11 or 12 inches in diameter.

Bake in the preheated oven until lightly browned, about 10 minutes. Spread pizza sauce over crust. Top with remaining 1 1/2 cups mozzarella cheese, then scatter pepperoni over top.

Return to the oven and bake until cheese is melted, about 5 minutes. Sprinkle with red pepper flakes. Cut into six slices.

Place a pizza stone on an outdoor grill directly over a wood fire. You may first need to spread out the wood if the flames are too high.

Roll out pizza dough on a flat surface to desired thickness. Place on the pizza stone; cook until golden on one side, about 10 minutes.

Transfer dough to a flat work surface; spread pizza sauce in an even layer onto cooked side of dough, leaving ½-inch edge bare. Sprinkle mozzarella cheese on top sauce; top with pepperoni.

Place pizza on the pizza stone; tent with aluminum foil and cook until cheese has melted, about 10 minutes. Transfer pizza to a cutting board. Cool slightly before cutting and serving.

Preheat the oven to 350 degrees F (175 degrees C)

Combine Parmesan cheese and mozzarella cheese in a small bowl. Mix together cream cheese, 1/2 of cheese mixture, and pizza sauce in a bowl until thoroughly blended. Pour into a small baking dish, spreading out evenly.

Top with pepperoni pieces, and sprinkle remaining cheese mixture on top. Mix panko and butter together in a small bowl and distribute on top of the dip.

Bake in the preheated oven until bubbling, 10 to 15 minutes.

Turn the oven on broil and broil until the top is golden brown or to your liking, 1 to 2 minutes. Remove from oven and let cool about 5 minutes.

Place thawed dough into a bowl; cover and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Roll dough into a rectangle, then brush with beaten egg and arrange pepperoni over top. Sprinkle mozzarella, Parmesan, and Italian seasoning over pepperoni. Roll dough over fillings like a jelly roll and pinch the seam to seal. Place dough, seam-side down, onto the prepared baking sheet.

Bake in the preheated oven until golden brown, about 40 minutes.

Use a bread knife to cut loaf into slices of your desired size.

Preheat the oven to 375°F

Using the prepared pizza dough, split the dough into 4 evenly sized balls for large calzones or 6 for smaller ones. Work with one dough ball at a time and keep the remaining dough balls covered so they don’t dry out.

Transfer dough ball to a lightly floured surface. Using a rolling pin roll it out until you have a circle that is 6-8 inches in diameter, again depending on size you are looking for. If you are making four larger calzones, I would shoot for around 8 inches in diameter. If making the smaller version go for 6-inches.

Roll out all the dough balls, so you can have an assembly line when it comes to time to fill the calzones. In the end you should have what looks like 4 to 6 mini pizza crusts waiting to be filled.

Leave a 1/2-inch boarder around the edge the dough so you can seal it later. Add about a tablespoon of marinara sauce on one half of the dough circle. Top the sauce with about two tablespoons of ricotta and spread it out over half of the dough, remembering to leave the boarder. Repeat with all remaining dough circles. Divide the diced pepperoni, mozzarella, and fresh oregano evenly among the calzones.

Simply Recipes/Nick Evans

Simply Recipes/Nick Evans

Simply Recipes/Nick Evans

Once you have added the filling, dip your finger in some water and run it lightly around the edge of the calzone. Then take the unfilled side of the dough and fold it over the filling. Pinch the edges closed.

Simply Recipes/Nick Evans

Simply Recipes/Nick Evans

Use a serrated knife to cut three slits in the top of each calzone to allow for steam to escape as it bakes.

Simply Recipes/Nick Evans

Once your calzones are sealed, make the egg wash. Add the egg and 1 tablespoon of water in small bowl and beat with a fork until combined. Use a pastry brush to brush the egg wash over the top of the calzones.

Line a baking sheet with parchment paper. Place the calzones in the oven and bake for 35 to 40 minutes until the calzones are a deep golden brown all around.

Simply Recipes/Nick Evans

Serve the calzones while warm with extra marinara for dipping.

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