Best Italian Bread Creamy Pesto Pepperoni Pizza Recipes

ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA

Italian Bread Creamy Pesto Pepperoni Pizza image

These are awesome! Crusty unsliced Italian bread is a must for this recipe, regular unsliced soft bread will not hold up. The ricotta mixture can be prepared well in advance and refrigerated until ready to use.

Provided by Kittencalrecipezazz

Categories Lunch/Snacks

Time 30m

Yield 8 pizzas

Number Of Ingredients 8

Ingredients

2 large Italian bread, unsliced
3 cups ricotta cheese
1/3 cup prepared pesto sauce (use more or less if desired to taste, store-bought or homemade)
1/4 cup grated parmesan cheese (use more to taste if desired)
salt and pepper
1 cup sliced black olives (very well drained pat dry with a paper towel, can use more)
2 (4 ounce) packages pepperoni, sliced (use more if desired)
2 1/2 cups shredded mozzarella cheese (or to taste)

Steps:

Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
Heat oven to 450°F (regular or convection air-bake).
Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
Spread on the bread crusts.
Sprinkle the olives on top of the ricotta.
Top with pepperoni slices.
Top with shredded mozzarella cheese.
Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
Place on sheet on one rack and the other on the other rack.
Bake for about 10-12 minutes (the cheese should be well melted).
Cool for about 5 minutes.

Nutrition Facts : Calories 736.1, Fat 37.7, SaturatedFat 18.5, Cholesterol 110.5, Sodium 1654.1, Carbohydrate 62.6, Fiber 4, Sugar 1.8, Protein 35.2

PEPPERONI LOVER'S FRENCH BREAD PIZZA

Pepperoni Lover's French Bread Pizza image

An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won't create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that's what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.

Provided by Dawn Perry

Categories easy, weekday, weeknight, pizza and calzones, appetizer, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (14-ounce) can petite diced tomatoes, drained
1 garlic clove, grated
1/2 teaspoon kosher salt (Diamond Crystal)
1/2 teaspoon dried oregano
1 tablespoon olive oil
A few grinds of black pepper
1/4 cup olive oil
2 garlic cloves, grated
1 loaf soft French bread, split lengthwise, insides mostly dug out
4 ounces mozzarella, low-moisture and part-skim, or fresh (drained and patted dry, if necessary), grated or torn (about 1 cup)
2 tablespoons grated Parmesan, plus more for serving
2 ounces sliced pepperoni, quartered (about 1/2 cup)
Red-pepper flakes or dried oregano, or both, for serving

Steps:

Make the sauce: Heat the oven to 450 degrees with a rack in the middle position. Combine tomatoes, garlic, salt, oregano, olive oil and black pepper in a medium bowl, and stir to combine. Set aside until ready to use.
Prepare the pizza: Combine the 1/4 cup olive oil and garlic in a small pot over medium heat. Cook, swirling occasionally, until the garlic starts to sizzle, but doesn't brown, about 2 to 4 minutes. Remove from heat.
Place the French bread cut side up on a baking sheet. Brush cut sides with garlic oil. Bake until edges are golden, 5 to 7 minutes.
Toss together the mozzarella, Parmesan and pepperoni in a medium bowl. Divide tomato sauce between the two bread halves all the way to the edges and top with pepperoni and cheese.
Return to the oven and bake until melted, about 5 minutes. Increase heat to broil and broil (watch carefully!) until the cheese is bubbly and browned in spots, 1 to 2 minutes more. Let cool 5 minutes before slicing and serving. Serve topped with more Parmesan, red-pepper flakes and oregano, if you like.

KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA

Kate L's Tipsy Mushroom Pepperoni Pizza image

This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.

Provided by KateL

Categories Cheese

Time 17m

Yield 1 12-inch pizza, 6 serving(s)

Number Of Ingredients 7

Ingredients

1 Boboli pizza crust, thin crust pizza (or Buddha's Pizza Pie Crust #265466)
1/2 cup boboli pizza sauce (5 ounces, or 2bleu's 2 Minute 2 Easy Pizza Sauce #255242)
1/2 teaspoon fennel seed
1 cup pre-shredded mozzarella cheese
1 cup Italian cheese blend, such as Sargento shredded Italian 6-cheese blend
18 slices pepperoni, preferably Margarita brand (or any good pepperoni)
2 cups mushrooms, sauteed (from Tipsy Fat-Free Microwave -Sauteed Mushrooms #323900)

Steps:

If making own pizza crust and/or pizza sauce, prepare them first.
Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
Spread pizza sauce over browned side of Boboli crust.
Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
Distribute sauteed mushrooms over top of pizza. I try to be artistic.
Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
Cut into 6 slices and serve hot.

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