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Pepperoni Pizza

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I am a bona fide pepperoni pizza girl. Sure, I’ll eat other varieties without batting an eye (I’m still drooling over the Portobello Pesto Pizza), but my heart belongs to pepperoni pizza. It’s comfort food for my sports-loving soul. There’s nothing better than enjoying a cheesy pepperoni pizza while watching Sunday football or a hockey game. I’ve made countless pepperoni pizzas at home, and I finally realized that I had yet to share my favorite recipe here. It’s nothing terribly fancy – my favorite pizza dough, a very simple sauce, and lots of pepperoni and cheese.

There is one “secret” to my pepperoni pizza. The one and only pet peeve I have with getting a pepperoni pizza from a local shop is that many times there is a river of grease from the pepperoni sitting on top of the cheese. Yuck! To remedy that, I do this super quick trick:

Take a large plate and line it with a double layer of paper towel. Lay all of your pepperoni on top.

Cover it with another double layer of paper towels.

Microwave for 30 to 45 seconds, and voila! You have pulled the majority of the grease out of the pepperoni!

This definitely isn’t a necessary step, but one that I always do – it just tastes so much better without that layer of grease. And since I pull most of the grease out, I nestle the pepperoni under the cheese so that it doesn’t get too burnt and crispy on top. Again, personal preference so feel free to do what you like!

Important question: What’s your favorite type of pizza??

One year ago: Salted Caramel Brownies
Two years ago: Chocolate Chip & Pretzel Cookie Bars
Three years ago: Zebra Cake
Four years ago: Samoas Brownies

Pepperoni Pizza

Yield: One 12-inch pizza

Prep Time: 30 minutes | Inactive Prep Time: 1 hour | Bake Time: About 10 minutes

For the Pizza Dough:
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) instant yeast
1¼ cups water, at room temperature
2 tablespoons olive oil
4 cups bread flour
1½ teaspoons salt

For the Sauce:*
2 tablespoons olive oil
2 cloves garlic, minced
28-ounce can crushed tomatoes

For the Toppings:
4 ounces sliced pepperoni
4 to 8 ounces (1 to 2 cups) shredded mozzarella cheese (or mix of mozzarella and provolone), depending how how cheesy you like your pizza
2 tablespoons Parmesan cheese

1. Make the Pizza Dough: Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.

2. Process the flour and salt in a large food processor, pulsing to combine. Continue pulsing while pouring the liquid ingredients (holding back a few tablespoons) through the feed tube. If the dough does not readily form a ball, add the remaining liquid and continue to pulse until a ball forms. Process until the dough is smooth and elastic, about 30 seconds longer.

3. Turn out the dough onto a lightly floured work surface. Knead by hand for a few strokes to form a smooth, round ball. Put the dough into a deep oiled bowl and cover with plastic wrap. Let rise until doubled in size, 1 to 2 hours. Press the dough to deflate it.

4. Assemble the Pizza:  Place a pizza stone on a rack in the lower third of the oven (if using). Heat oven to 500 degrees for at least 30 minutes.

5. While the oven is preheating, prepare the sauce. In a small saucepan, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the crushed tomatoes. Simmer, uncovered, until the sauce is thick, about 15 minutes, stirring occasionally. Remove from the heat and set aside.

6. Turn the dough out onto a lightly floured work surface. Divide the dough into two pieces. Form each piece of dough into a smooth, round ball and cover it with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes. (You only need one ball of dough for this recipe, so at this point you can wrap one ball of dough in plastic wrap, put in a ziploc bag and freeze for another day – just move it to the refrigerator the morning you plan to use it or thaw at room temperature for 2-3 hours).

7. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough.Transfer your prepared pizza dough to a pizza peel, parchment-lined baking sheet or pizza pan (whichever you are using).

8. Spread ¾ cup of the sauce over the pizza dough, leaving a ½-inch border uncovered. Place the pepperoni slices evenly over the sauce, and then top with the mozzarella and Parmesan cheeses. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.

9. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve (be careful, it will be hot!).

*Note: The sauce recipe makes enough for 4 pizzas but I can only ever find crushed tomatoes in 28-ounce cans (the bane of my existence!). If you are only making one pizza, you can portion out the rest and freeze it for another time.

(Recipe adapted from Baking Illustrated)

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Related Posts with Thumbnails Tags: Crushed Tomatoes, Garlic, Main Dishes, Mozzarella Cheese, Parmesan Cheese, pepperoni, pizza

Brown Eyed Baker


Red Pepper and Eggplant Pizza Recipe

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A really simply pizza made from a pre-made pizza base (should be able to buy these from any supermarket). Would have been way nicer with a fresh base but this saves loads of time and is still surprisingly fun to make – a good dish to make in company.

  1. Heat a little olive oil in a pan and fry together the garlic and onion to soften.
  2. When browned add the eggplant and red pepper, toss together in the oil and garlic, add a touch of balsamic, season and cover for 10 – 15 mins on a low heat so that all the vegetables are nice and soft.
  3. Spread the pasta sauce thinly on your pizza base and give it a little sprinkling with some extra oregano. Spread your vegetables evenly across the base. Dot with the mozzarella cubes and quartered tomatoes. Make sure the cheese is evenly distributed to ensure a nice even layer when it all melts.
  4. Drizzle with olive oil and give it a good grinding of black pepper. Hot oven (220C), 15 mins or until the cheese has melted and gone a lovely golden colour in places.
  5. Decorate with fresh basil leaves. Cut and serve!


  • 1 eggplant, diced
  • 1 red pepper, diced
  • 1 red onion, thinly sliced
  • 2 tablespoons of your favourite pasta sauce
  • 5 or so cherry tomatoes, quartered
  • pre-made pizza base (omg!)
  • 1 clove garlic, finely chopped
  • 1 ball fresh mozzarella, diced
  • fresh basil leaves
  • pinch dried oregano
  • balsamic vinegar
  • salt, pepper, olive oil

Black Bean Nacho Pizza

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vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives and pickled jalapenos; it’s part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream. Beer pairing: Spicy foods need spicy beers—go for an India Pale Ale (IPA). If you’re not a hop-head, the malty sweetness of brown ales work well with the sweeter elements on the pizza.


  • 1 cup canned black beans, rinsed
  • 1/2 cup chopped jarred roasted red peppers
  • 1 medium clove garlic, quartered
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • Yellow cornmeal, for dusting
  • 1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough
  • 1 cup shredded Monterey Jack cheese
  • 2 medium plum tomatoes, diced
  • 4 medium scallions, thinly sliced
  • 1/4 cup chopped pitted ripe black olives
  • 2 tablespoons chopped pickled jalapeños

1. Preheat grill to low. (For charcoal grilling or an oven variation, see below.)
2. Place beans, peppers, garlic, chili powder and salt in a food processor and process until smooth, scraping down the sides as needed.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives and pickled jalapeños.
6. Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes.

Tip: To roll out pizza dough: When you’re ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle—don’t worry if it’s not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.

Per serving: 317 calories; 8 g fat (4 g sat, 2 g mono); 17 mg cholesterol; 46 g carbohydrates; 14 g protein; 6 g fiber; 692 mg sodium; 249 mg potassium.