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Best-Ever Pepperoni Pizza

 Best-Ever Pepperoni Pizza
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
8 ServingsPrep: 30 min. + standing Bake: 10 min.

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

Directions

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2

2 of 2

Best-Ever Pepperoni Pizza (continued)

Directions (continued)

  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
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.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.