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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.
  • Total Time
    Prep: 20 min. + rising Bake: 35 min. + standing
  • Makes
    12 servings


  • 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


  • 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.
  • 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.

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