Best Homemade Pepperoni Pizza Recipes

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HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Yield 6

Number Of Ingredients 16

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
  • For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  • Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
  • Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  • For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  • Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

PEPPERONI PIZZA BITES WITH HOMEMADE MARINARA SAUCE



Pepperoni Pizza Bites with Homemade Marinara Sauce image

Provided by Valerie Bertinelli

Categories     appetizer

Time 1h25m

Yield 24 pizza bites

Number Of Ingredients 17

Extra-virgin olive oil
1 pound refrigerated pizza dough
2 tablespoons minced garlic (about 2 large cloves)
2 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley
All-purpose flour, for dusting
6 ounces sliced pepperoni
2 1/2 to 3 cups shredded low-moisture mozzarella (about 12 ounces)
Marinara Sauce, for serving, recipe follows
1 tablespoon extra-virgin olive oil
1/4 cup finely diced yellow onion (about 1/2 small onion)
1 teaspoon kosher salt
2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons tomato paste
1/2 teaspoon dried oregano
Pinch crushed red pepper
One 26-ounce box chopped tomatoes, such as Pomi

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil and lightly grease the foil with olive oil. Remove the pizza dough from the refrigerator and let sit at room temperature for 30 minutes.
  • In a small bowl combine the garlic, Parmesan, parsley and 1/4 cup olive oil. Set aside.
  • Lightly dust a work surface with flour and roll out the pizza dough into a 12-by-14-inch rectangle. Arrange the dough with the 14-inch side parallel to you. With a ruler, mark every 4 inches along the 12-inch side. Cut the dough straight across at the marks to make three 4-inch-wide strips. Brush top of the strips with 1 tablespoon olive oil. Shingle the pepperoni slices over the dough strips. Sprinkle 3/4 to 1 cup of the mozzarella in a line down the center of each strip.
  • Roll up each dough strip into a long log, as you would for cinnamon rolls. It is easiest to begin by folding the bottom of the dough up over the cheese; if there is any cheese sticking out, stuff it back into the roll. Continue rolling the dough over itself until it forms a log with dough on the outside and all of the pepperoni and mozzarella on the inside. Pinch the seams together, then pinch the sides together. Lightly brush the logs all over with olive oil and transfer them, seam-side down, to the prepared baking sheet.
  • Bake until golden brown, 12 minutes. Brush the tops of the logs generously with the garlic mixture and return to the oven for another 3 minutes, until the garlic is very fragrant but not yet browned. Let cool for 10 minutes.
  • Transfer the pepperoni rolls to a cutting board and slice into 1 1/2-inch pieces. Serve immediately with marinara sauce.
  • Heat the olive oil over medium heat in a medium saucepot. Add the onions and salt and saute until softened, 2 minutes. Add the garlic and cook an additional 30 seconds until fragrant but not browned. Stir in the tomato paste, oregano and crushed red pepper; cook 30 seconds to toast the tomato paste and spices. Stir in the chopped tomatoes. Bring the sauce to a boil, reduce the heat to medium low and simmer for 10 minutes, stirring often. Remove from the heat and adjust the seasoning with salt to taste. Keep warm until ready to serve, or cool completely and refrigerate in an airtight container.

HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

A great recipe for Homemade Pepperoni Pizza that can be adapted to accomodate any topping you like.

Provided by pizzarecipesonline

Time 50m

Yield Serves 2

Number Of Ingredients 12

1 Tablespoon of Dried Yeast
A Pinch of Salt
140ml Warm Water
180g Strong Plain Flour
1 Tablespoon Olive Oil
1 Tablespoon of Dried Basil
Pepperoni Slices
1 Tin of Chopped Tomatoes
2 Tablespoons of Tomato Puree
Grated Cheddar or Mozzarella
1 Chopped Onion
2 Cloves of Garlic sliced thinly

Steps:

  • Pizza Base
  • Mix salt and yeast together in a jug with the water. Place flour in a bowl, make a well in the centre and add the water mixture along with the oil
  • Use a wooden spoon to mix everything to create a wet dough. Put on floured surface and need for 5mins.
  • Place in greased bowl and cover with tea towel. Leave at room temperature to rise for 30mins (should double in size).
  • Round into pizza base and stab with fork several times.
  • Pizza Topping
  • Spread tomato puree over the base. Add chopped tomatoes on top then add onion and garlic.
  • Sprinkle over cheese and arrange Pepperoni. Season with salt and pepper and sprinkle on basil.
  • Cooking
  • Place on oiled baking sheets.
  • Add topping.
  • Cook at 200° for 20mins.

PEPPERONI PIZZA BAGELS WITH HOMEMADE HOT HONEY



Pepperoni Pizza Bagels with Homemade Hot Honey image

Sometimes you just want a pizza bagel. I grew up eating them as a kid and don't understand why as an adult it's so unacceptable. Some of my favorite pizza toppings are hot honey and pepperoni. I'm taking all the epic flavors you find at the most popular pizza restaurants in New York City and putting them onto a childhood favorite.

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

5 medium serrano chiles
1 cup honey
One 4-ounce wedge Parmigiano-Reggiano
One 8-ounce ball salted fresh mozzarella cheese
3 large bagels (everything, plain, sesame, poppyseed or onion), halved
Olive oil
1 medium clove garlic
One 15-ounce can tomato sauce
One 11-ounce can whole pickled jalapeno peppers
One 6-ounce log pepperoni in natural casing

Steps:

  • Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler.
  • Using food prep gloves, thinly slice the serrano chiles into rounds. If you don't have gloves, just be very careful to not touch your face when handling.
  • Combine the honey and sliced serrano chiles in a small saucepan over medium-low heat. Cook until the heat is infused into the honey, 15 to 17 minutes.
  • Cut the wedge of Parmigiano-Reggiano into chunks and put them in a mini food processor or high-speed blender. Pulse the cheese until it is finely ground and resembles coarse sand. Transfer to a bowl and set aside.
  • Slice the chunk of mozzarella into 1/2-inch rounds, then tear the rounds by hand.
  • Cut the pepperoni into 1/8-inch thick slices. Cut 3 to 4 of the pickled jalapenos into thin rounds.
  • Slice the bagels in half and, scoop out the interior using your fingers and put them on a rimmed baking sheet. Drizzle the bagel halves with olive oil, then broil until lightly toasted, 2 to 3 minutes.
  • Run the garlic clove over the cut-side of the bagels to infuse them with garlicky goodness.
  • Spoon the tomato sauce onto the bagel halves, top with the mozzarella, Parmigiano-Reggiano, jalapeno and pepperoni. Finish with more Parmigiano-Reggiano and broil until bubbly and golden, 2 to 3 minutes.
  • To serve, drizzle the hot honey over the top of the pizza bagels and enjoy! You did it!

HOMEMADE PEPPERONI AND MUSHROOM PIZZA



homemade pepperoni and mushroom pizza image

Yummy!

Provided by Rachel Anthony

Categories     Pizza

Time 35m

Number Of Ingredients 7

1 1/2 cups warm water (110 degrees)
1 package dry yeast
1 teaspoon salt
3 cups flour
3 tablespoons melted shortening
1 teaspoon sugar
pizza sauce, pepperoni, mushrooms, and cheese

Steps:

  • 1. Dissolve yeast in warm water with salt and sugar. Add 2 cups flour, beat well. Add melted shortening, mix well. Add 1 cup flour, mix well. Knead on floured surface. Place dough in oiled bowl. Let rise 30 minutes. Makes 2 medium crusts or 1 large crust. Top with desired amount of pizza sauce, mushrooms, pepperoni, and cheese. Bake at 450 until cheese is melted and golden brown crust.

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