Pizza Week: Pepperoni Pizza

I apologize ahead of time-the pictures for this post are pretty bad. They were taken back in California, probably on a cloudy day when the lighting in the kitchen was bad. However, pictures aside, this pizza is SO yummy.

Pepperoni is hands down my favorite pizza. (boring? nah.) It is the type of pizza I order most often. Even during my long vegetarian spells I usually make an exception for pepperoni. (Don’t judge me vegetarians!) The secret to good pepperoni pizza is a good sauce and high quality pepperoni. Put that Hormel back on the shelf. Boar’s Head is a good brand that comes pre-packaged or freshly sliced at your deli. If you want a good recommendation for red sauce, as I’ve mentioned before, my favorite is Bove’s All Natural Pasta Sauce in Roasted Garlic. It’s gluten-free, no added sugar, no GMO’s, and no preservatives. The ingredient list consists of Plum tomatoes, olive oil, fresh garlic, fresh onions, salt and fresh spices. Hard to beat.

FYI- I don’t always include exact amounts with pizza- it’s up to each individual and their tastes. I include the measured amounts for ingredients that might need more accuracy. Not everyone likes ½ cup worth of onion on their pizza! I will include my preferences, but feel free to experiment with yours.

pizza dough
pizza sauce of choice
mozzarella cheese, sliced or shredded
2-3 slices of provolone cheese, cut into triangles
thinly sliced pepperoni

Preheat the oven to 500. On a large piece of parchment paper, roll out the pizza dough to a 15” circle. Slide onto a pizza peel. If desired, brush olive oil around the edges of the dough. Spread your sauce of choice over the crust, leaving the oiled edge. Top with mozzarella, provolone and pepperoni.  Bake 8-10 minutes, or until cheese in nice and bubbly and bottom is crisp.

Print Friendly, PDF & Email

Leave a Reply