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Deep Dish Pepperoni Pizza

Total Time

Prep: 20 min. + rising Bake: 35 min. + standing


12 servings

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.


  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 1 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 cup whole wheat flour
  • 1 tablespoon each minced fresh basil, oregano and marjoram
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 1 cup 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 shredded Parmesan cheese
  • 8 plum tomatoes, seeded and chopped
  • 1 package (3 ounces) sliced pepperoni


  1. In a large bowl, dissolve yeast in warm water. Add all-purpose flour 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.
  2. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. 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.
  4. 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.
  5. 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.

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