Deep Dish Pepperoni Pizza Recipe

4 2 3
Deep Dish Pepperoni Pizza Recipe
Deep Dish Pepperoni Pizza Recipe photo by Taste of Home
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Deep Dish Pepperoni Pizza Recipe

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4 2 3
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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.
Recommended: Top 10 Pizza Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 1/4 cup vegetable oil
  • 1 cup 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 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 vegetable oil
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 8 plum tomatoes, seeded and chopped
  • 1 package (3 ounces) sliced pepperoni

Directions

In a large mixing bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add 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 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.
Originally published as Deep-Dish Pizza in Taste of Home December/January 2006, p44

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 cup 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 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 vegetable oil
  • 1 cup (4 ounces) shredded Parmesan cheese
  • 8 plum tomatoes, seeded and chopped
  • 1 package (3 ounces) sliced pepperoni
  1. In a large mixing bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add 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.
  2. 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.
  3. In a large skillet, saute 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.
  4. 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.
Originally published as Deep-Dish Pizza in Taste of Home December/January 2006, p44

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Reviews forDeep Dish Pepperoni Pizza

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MY REVIEW
katlaydee3 User ID: 3741999 154902
Reviewed Mar. 3, 2014

"This was okay but not great. Almost too cheesy, which seems impossible and I think I would have preferred a sauce to the fresh tomatoes."

MY REVIEW
cookinNC User ID: 4119721 158649
Reviewed Sep. 12, 2009

"This has a great flavor, with herbs mixed into the crust and the filling ingredients. My kids are not really fond of the onions and green peppers, so I often omit them and add the herbs to the cheeses before sprinkling over the crust."

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