Pepperoni Pizza

pepperoni pizza, looking for these recipes? check this for 7 best pepperoni pizza: One-pot pepperoni pizza pasta,Spicy pepperoni pizza,Spelt margherita pizza with 'pepperoni' chickpeas,Pizza strata bake,Slow cooker deep-dish pizza,Spaghetti, pepperoni and lentil bake,Pepperoni and potato frittata with chargrilled capsicum salad

Slow cooker deep-dish pizza

Image Source: taste.com.au

Ingredients

  • 2 cups (300g) plain flour
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 tsp (1 sachet/7g) dried yeast
  • 2 tbs olive oil
  • 2 Coles Finest Italian Style Pork Sausages, casings removed
  • 1/3 cup (95g) pizza sauce
  • 1/2 cup (125ml) canned diced tomatoes
  • 1 cup (100g) shredded pizza cheese
  • 50g thinly sliced pepperoni
  • 1/2 cup (75g) pitted mixed olives
  • 50g cherry tomatoes, halved
  • 1/4 green capsicum, seeded, thinly sliced
  • Basil leaves, to serve

Method

  • Step 1
    Combine flour, salt, sugar and yeast in a large bowl. Add oil and 3/4 cup (185ml) warm water. Use a round-bladed knife to stir until combined. Turn onto a lightly floured surface. Knead for 5 mins or until smooth. Set aside for 15 mins to rest.
  • Step 2
    Heat a medium frying pan over medium heat. Add sausage and cook, stirring with a wooden spoon to break into lumps, for 5 mins or until browned. 3. Grease a slow cooker and line base and side with 2 layers of baking paper, allowing 2 long sides to extend 5cm up side. Roll out dough on a lightly floured surface to a 25cm x 30cm oval shape. Place in prepared slow cooker, turning the edge to make a 2cm border.
  • Step 3
    Combine the pizza sauce and diced tomato in a bowl. Spread over dough. Top with cheese, sausage, pepperoni, olives, cherry tomato and capsicum.
  • Step 4
    Cover and cook for 1½ hours on high (or 3 hours on low) or until pizza base is golden underneath. Use the paper to transfer pizza to a clean work surface. Sprinkle with basil and cut into slices.

Spaghetti, pepperoni and lentil bake

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 600ml thickened cream
  • 70g (1 cup) finely grated parmesan
  • 2 eggs
  • 3 teaspoons chopped fresh rosemary
  • 2 x 400g jars bolognaise pasta sauce
  • 250g dried spaghettini
  • 100g packet sliced pepperoni
  • 400g can brown lentils, drained, rinsed
  • 150g (1 1/2 cups) coarsely grated mozzarella
  • Chopped fresh continental parsley, to serve

Method

  • Step 1
    Preheat the oven to 180C/160C fan forced. Spray a 19 x 26cm (base measurement) baking dish with oil.
  • Step 2
    Place the cream, parmesan, eggs and rosemary in a large jug. Whisk to combine. Season.
  • Step 3
    Drizzle 125ml (1/2 cup) pasta sauce over base of prepared dish. Spread half the spaghettini evenly over pasta sauce. Pour over half the cream mixture. Spread the remaining spaghettini over the top.
  • Step 4
    Coarsely chop half the pepperoni. Combine with lentils and remaining pasta sauce in a bowl. Pour over the spaghettini. Pour over the remaining cream mixture. Sprinkle with mozzarella. Top with the remaining pepperoni. Bake for 40 minutes or until cheese is bubbling. Set aside for 10 minutes to rest. Sprinkle with parsley.

Spicy pepperoni pizza

Image credit: Emma Reilly – taste.com.au

Ingredients

  • 1 large rectangular pizza base
  • 1/2 cup tomato passata (sieved tomatoes) (see Notes)
  • 1 teaspoon dried oregano
  • 1 small red onion, thinly sliced
  • 2 buffalo mozzarella balls (or 6 bocconcini), sliced (see Notes)
  • 120g sliced pepperoni
  • 2 tablespoons sliced jalapeno peppers
  • Olive oil, to drizzle
  • Light sour cream, to serve
  • Chopped coriander leaves, to garnish

Method

  • Step 1
    Preheat the oven to 190°C and place the pizza base on a large, lightly greased baking sheet.
  • Step 2
    Spread the pizza base with passata and sprinkle with oregano. Top with onion and mozzarella or bocconcini, followed by peperoni and jalapenos. Drizzle with olive oil and bake for 15 minutes or until topping is golden and bubbling. Serve dolloped with sour cream and sprinkled with coriander.

Pizza strata bake

Image credit: Vanessa Levis & Nigel Lough – taste.com.au

Ingredients

  • 9 x 2cm-thick slices day-old sourdough bread
  • 1/4 cup pizza sauce
  • 1 green capsicum, cut into 2cm pieces
  • 1/2 small red onion, thinly sliced
  • 125g cherry tomatoes, halved
  • 1/4 cup pitted sliced kalamata olives
  • 1/2 cup grated pizza cheese
  • 100g sliced double-smoked ham
  • 150g sliced pepperoni
  • 8 eggs
  • 1 1/2 cups milk
  • 2 garlic cloves, crushed
  • 1/2 teaspoon dried Italian herbs
  • 1 tablespoon finely grated parmesan
  • Fresh basil leaves, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 19cm x 24cm (2.3-litre-capacity) oval ovenproof dish.
  • Step 2
    Lightly spread cut sides of bread with sauce. Combine capsicum, onion, tomato, olives and pizza cheese in a bowl. Reserve 1/4 of the mixture and set aside. Layer bread, ham, pepperoni and capsicum mixture upright in prepared dish.
  • Step 3
    Whisk eggs, milk, garlic and dried herbs together in a bowl. Season with salt and pepper. Pour over bread mixture.
  • Step 4
    Cover with foil. Bake for 50 minutes or until egg is just beginning to set. Remove and discard foil. Sprinkle with reserved capsicum mixture. Bake for a further 20 to 25 minutes or until top is golden and egg is set. Stand for 10 minutes.
  • Step 5
    Sprinkle with parmesan and basil leaves. Serve.

One-pot pepperoni pizza pasta

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 150g sliced pepperoni
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, halved, thinly sliced
  • 200g small button mushrooms, halved
  • 1 green capsicum, finely chopped
  • 1 tablespoon pizza sauce
  • 1 1/2 cups tomato passata
  • 410g can crushed tomato
  • 2 cups salt-reduced chicken stock
  • 200g small pasta shells
  • 2 tablespoons finely chopped fresh oregano, plus extra leaves to serve
  • 1 1/2 cups grated pizza cheese

Method

  • Step 1
    Reserve 10 pepperoni slices. Cut the remaining pepperoni slices in half.
  • Step 2
    Heat oil in a large deep frying pan over high heat. Add onion, mushroom, capsicum and halved pepperoni. Cook, stirring occasionally, for 5 to 7 minutes or until vegetables start to brown. Add pizza sauce. Stir to combine. Add passata, crushed tomato and stock. Bring to a simmer. Stir in pasta and oregano. Season with salt and pepper. Cover. Reduce heat to medium-low. Cook, stirring every 5 minutes, for 15 minutes or until pasta is almost tender. Uncover. Cook for a further 4 to 5 minutes or until mixture thickens and pasta is tender.
  • Step 3
    Preheat grill on high. Level top of pasta mixture. Sprinkle with pizza cheese. Top with reserved pepperoni. Grill for 2 to 3 minutes or until cheese is golden. Sprinkle with extra oregano. Serve.

Pepperoni and potato frittata with chargrilled capsicum salad

Image Source: taste.com.au

Ingredients

  • 700g Kestrel potatoes, unpeeled, cut into 2cm pieces (see notes)
  • 160g sliced pepperoni salami
  • 1 red onion, halved, thinly sliced
  • 10 eggs
  • 3/4 cup milk
  • 1 1/2 tablespoons fresh thyme leaves
  • 125g vintage cheddar, grated
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 270g jar chargrilled capsicum, drained, thinly sliced
  • 250g cherry tomatoes, thickly sliced
  • 120g baby rocket
  • 1/2 cup fresh basil leaves

Method

  • Step 1
    Place potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook, uncovered, for 6 to 8 minutes or until just tender. Drain.
  • Step 2
    Preheat oven to 200C/180C fan-forced. Grease a 4.5cm-deep, 20cm x 30cm baking pan. Line base and sides with baking paper.
  • Step 3
    Place pepperoni, in a single layer, in prepared pan. Top with onion. Bake for 10 minutes or until onion softens slightly.
  • Step 4
    Meanwhile, whisk eggs and milk together in a large bowl. Season with salt and pepper.
  • Step 5
    Add potato to pepperoni mixture. Sprinkle with 1 tablespoon of the thyme. Toss to combine. Pour over egg mixture. Sprinkle with cheese and remaining thyme. Bake for 25 to 30 minutes or until just set. Set aside for 10 minutes.
  • Step 6
    Meanwhile, whisk vinegar and oil in a large bowl. Add capsicum, tomato and rocket. Season. Toss to combine.
  • Step 7
    Sprinkle frittata with basil. Serve with capsicum salad.

Spelt margherita pizza with 'pepperoni' chickpeas

Image Source: taste.com.au

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 400g can chickpeas, rinsed, drained
  • 1 teaspoon onion flakes, toasted
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoon brown mustard seeds
  • 2 teaspoons smoked paprika (pimenton)
  • 2 teaspoons dried chilli flakes
  • 1 spelt pizza base (from health food stores)
  • 1/3 cup (80ml) Ardmona Pureed Tomatoes
  • 125g buffalo mozzarella ball, roughly torn
  • 2 basil sprigs, leaves picked

Method

  • Step 1
    Heat oil in a large frypan over high heat. Add chickpeas and spices with a good pinch of salt and cook, stirring, for 5 minutes or until golden and crisp. Remove from heat and keep warm.
  • Step 2
    Preheat oven to 220C. Place pizza base on a baking tray and spread with passata. Season and top with torn mozzarella. Bake for 10 minutes or until base is crisp and cheese has melted. Remove from oven and scatter with fried chickpeas and basil. Cut into wedges, to serve.

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