Best Pepperoni Pizza Popcorn Recipes

Pepperoni Pizza Popcorn image

Provided by Food Network

Time 2h55m

Yield 6, 10-cup batches of popcorn

Number Of Ingredients 11

1 tablespoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
3 tablespoons olive or vegetable oil
3 cups popcorn
1/4 cup sliced pepperoni, cut into bite-size pieces
2 sundried tomatoes (not packed in oil), cut into bite-size pieces
Unsalted butter, melted, for drizzling
Nonstick cooking spray, for the baking sheet
One 6-ounce can tomato paste
2 tablespoons grated Parmesan

Steps:

Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F.
Line a baking sheet with parchment and generously coat it with cooking spray. Spread the tomato paste into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool completely. Tear the paste into small pieces and finely grind them in batches in a spice grinder.
Place all the ground tomato paste back into the spice grinder. Add the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn.
To make 1 batch of pepperoni pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds, about 5 minutes. Add the pepperoni, sundried tomatoes, some melted butter and 2 heaping tablespoons of the pizza spice and toss to coat.

Kids Can Make: Pizza Popcorn image

Provided by Food Network Kitchen

Time 2h25m

Yield 10 to 12 cups popcorn (6 gifts in shakers)

Number Of Ingredients 7

Cooking spray
One 6-ounce can tomato paste
2 tablespoons grated Parmesan
1 tablespoon dried oregano
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
3 cups popcorn

Steps:

Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F. Line a baking sheet with parchment, and generously coat with cooking spray. Spread the tomato paste out into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool. Tear the paste into small pieces, and finely grind them in batches in the spice grinder.
Add all the ground tomato paste back into the spice grinder, along with the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn.
To make 1 batch of pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds. Add some melted butter and 2 heaping tablespoons of pizza spice, toss to coat.

Pizza Popcorn image

Provided by Giada De Laurentiis

Time 15m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, at room temperature
1/4 cup sun-dried tomatoes in oil, drained well
1 clove garlic, smashed
1/3 cup popcorn kernels
1 tablespoon grapeseed oil
2 tablespoons grated Parmigiano-Reggiano
3/4 teaspoon dried oregano
1/2 teaspoon kosher salt

Steps:

In a food processor, puree the butter, tomatoes and garlic until it forms a smooth paste. Heat a small saute pan over medium heat and add the butter mixture. Heat the butter until melted down and fragrant, about 3 minutes. Keep warm.
Heat a large saucepan over high heat. Once hot, add the popcorn kernels and oil, and shake the pan to coat the kernels in the oil. Cover and continue to cook over high heat until the kernels begin to pop. Shake the pan once again and reduce the heat to medium-high. Continue to cook until the popping slows dramatically, 1 to 2 minutes.
Pour the popped popcorn into a large bowl. While still warm, add the flavored butter, cheese, oregano and salt. Toss to coat, and then serve.