Best-Ever Pepperoni Pizza Recipe
Best-Ever Pepperoni Pizza Recipe photo by Taste of Home

Best-Ever Pepperoni Pizza Recipe

Publisher Photo
You’ll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. —Scottie Orr-Wedeven, Grand Rapids, Michigan
TOTAL TIME: Prep: 30 min. + standing Bake: 10 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 10 min.
MAKES: 8 servings

Ingredients

  • 1 package (1/4 ounce) quick-rise yeast
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 2-1/2 to 3 cups all-purpose flour
  • 4 pieces string cheese
  • 1/2 teaspoon Italian seasoning
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon cayenne pepper
  • TOPPINGS:
  • 1 package (3 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded Italian cheese blend

Nutritional Facts

1 slice equals 392 calories, 19 g fat (9 g saturated fat), 39 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 10 minutes.
  3. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal.
  4. Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown.
  5. In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted. Yield: 8 slices.
Originally published as Best-Ever Pepperoni Pizza in Simple & Delicious February/March 2012, p64

Nutritional Facts

1 slice equals 392 calories, 19 g fat (9 g saturated fat), 39 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 2 g fiber, 16 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Best-Ever Pepperoni Pizza

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2014

"Loved this recipe. Half of our family likes spicy foods and the other half does not but this sauce was perfectly in the middle and everyone loved it. My kids especially liked the cheese in the crust. We are already looking forward to making this recipe again."

MY REVIEW
Reviewed Mar. 13, 2012

"This pertains to the sauce only. Very good and the "END" product was very tasteful."

MY REVIEW
Reviewed Feb. 27, 2012

"I will cut back on the cayenne pepper the next time I make this."

MY REVIEW
Reviewed Feb. 19, 2012

"I thought this tasted very close to what you would get in a restaurant, and I couldn't believe how quickly it all came together. My 2-y.o. liked the surprise of the cheese in the crust! I haven't made that many yeast-based recipes but this one was a no-fail one!"

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