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Deep Dish Pepperoni Pizza

 Deep Dish Pepperoni Pizza
What’s a party without pizza? This filling deep-dish delight from Jane Shapton of Tustin, California is loaded with pepperoni, four kinds of cheese and other favorite pizza toppings.
12 ServingsPrep: 20 min. + rising Bake: 35 min. + standing

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup canola oil
  • 1 cup King Arthur Premium 100% Whole Wheat Flour
  • 1 tablespoon each minced fresh basil, oregano and marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • TOPPING:
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 large green peppers, chopped
  • 1-1/2 cups chopped onions
  • 1 tablespoon each minced fresh basil, oregano and marjoram
  • 1 tablespoon canola oil
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 8 plum tomatoes, seeded and chopped
  • 1 package (3 ounces) sliced pepperoni

Directions

  • In a large bowl, dissolve yeast in warm water. Add all-purpose flour

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Deep Dish Pepperoni Pizza (continued)

Directions (continued)

  • and oil; beat until smooth. Add the whole wheat flour, herbs, garlic
  • powder and salt. Turn onto a floured surface; knead until smooth and
  • elastic, about 6-8 minutes.
  • Place in a greased bowl; turn once to grease top. Cover and let rise
  • in a warm place until doubled, about 45 minutes.
  • Punch dough down; roll into a 14-in. circle. Transfer to a
  • well-greased 10-in. ovenproof skillet, letting dough drape over the
  • side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1
  • cup over dough. Set remaining cheese mixture aside.
  • In a large skillet, saute the green peppers, onions and herbs in oil
  • until tender. Spoon half of vegetables over cheese. Layer with half
  • of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the
  • reserved cheese mixture. Layer with the remaining vegetables,
  • Parmesan cheese and tomatoes.
  • Fold crust over filling toward center of skillet to form an edge.
  • Bake at 400° for 30 minutes. Sprinkle with pepperoni and
  • remaining cheese mixture. Bake 5 minutes longer or until crust is
  • golden brown. Let stand for 10 minutes before slicing. Yield: 12
  • servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.