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Pepperoni Pizza

Pepperoni Pizza
"My husband worked in Chicago-area pizza restaurants throughout high school and college. He says pizza is a work of art, and his are beautiful. Our girls prefer Daddy’s pizza to ordering out!” —Julie Host, Polk City, Iowa
8 ServingsPrep: 25 min. Bake: 30 min. + standing

Ingredients

  • 1 cup plus 2 tablespoons water (70° to 80°)
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 cups all-purpose flour
  • 2-1/2 teaspoons active dry yeast
  • 1 tablespoon cornmeal
  • TOPPINGS:
  • 1 cup meatless spaghetti sauce
  • 1 to 3 teaspoons sugar, optional
  • 1 package (8 ounces) sliced pepperoni
  • 2 medium tomatoes, chopped
  • 1/2 cup chopped onion
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1-1/2 teaspoons Italian seasoning

Directions

  • In bread machine pan, place the first eight ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
© Taste of Home 2013

2 of 2

Pepperoni Pizza (continued)

Directions (continued)

  • Roll into a 14-in. circle. Sprinkle a greased 14-in. pizza pan with
  • cornmeal. Transfer dough to prepared pan.
  • Combine spaghetti sauce and sugar if desired; spread over dough. Top
  • with the pepperoni, tomatoes, onion, cheeses and Italian seasoning.
  • Bake at 400° for 30-35 minutes or until crust is lightly browned.
  • Let stand for 10 minutes before cutting. Yield: 8 slices.
Nutrition Facts: 1 slice equals 540 calories, 27 g fat (12 g saturated fat), 62 mg cholesterol, 1,319 mg sodium, 45 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013