Home > Yeasted Breads > Pepperoni and Cheese Pizza

Pepperoni and Cheese Pizza

So after days of not turning the knobs of my oven, i decided to crank it up today.

All the way up, at 500 F.

Cranking the oven at such a high temperature is one of the steps to achieving flat, crusty pizza dough.

While some people prefer chewier, thicker dough. I like mine to be on the thin and crispy side.

Not taco shell thin and crispy of course, but just thin enough so that i don’t have to battle the chewy dough with my teeth.

And i read the key to that was to pop the pizza dough in the oven before it had the chance to rise, and the intensified heat of 500F will make sure that the underside of the pizza crisps up.

And as for the filling, i opted the easy way out of using a canned prego spaghetti sauce (How predictable right?). Then i sprinkled some grated mozarella, mixed italian herbs, pepperoni slices, and grated cheddar.

and Voila!

Pepperoni and Cheese Pizza

Taken from Annie’s Eats

Perfect Pizza Crust Recipe

½ batch of perfect pizza crust

3 TBS canned Prego Spaghetti Sauce

Some dried Italian Herbs

¾ cup shredded mozzarella cheese

A handful of pepperoni

¾ cup shredded cheddar cheese

Preheat the oven and a pizza stone to 500° F.  Allow the stone to heat for at least 30 minutes.  In the mean time, cut a round of parchment paper the size of your pizza stone.  (Alternatively, use a pizza peel.)  Sprinkle lightly with cornmeal or semolina flour.

*Note: I dont own a pizza stone, so i just placed a dark cookie sheet at the lowest rack in my oven.

Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust.  Spread the Prego spaghetti sauce in a thin layer evenly over the unbaked crust.  Sprinkle with  Italian herbs, then shredded mozzarella.  Top with pepperoni slices and finally sprinkle with shredded cheddar.  Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone (*dark cookie sheet) and return to the oven.  Bake for 10-12 minutes, or until the cheese is melted and browned.  Slice, serve, and enjoy!

  1. May 29, 2011 at 4:29 pm

    I know you don’t consider yourself a cook, but homemade marinara is easy! I love your crust and I love the addition of cheddar. Just a great looking pizza!

  2. May 29, 2011 at 5:34 pm

    Nothing, I mean nothing, beats a homemade pizza crust. I am so spoiled that I cannot go back to pizza restaurants. I like mine thicker with a good chew, though your’s looks tasty, too.

  3. May 30, 2011 at 8:32 am

    Wow I already love your blog but I am loving it much more specially when I see savoury stuff like this one. Thats a great pizza by the way.

  4. May 30, 2011 at 2:36 pm

    I like my pizza really thin and crispy too! Yours looks perfectly cooked.

  5. May 30, 2011 at 2:39 pm

    yum yum, I want a slice please. Looks so tasty.

  6. June 2, 2011 at 4:49 pm

    Wow, you really did a great job on this personal pizza. I can’t wait to try out your recipe 🙂

  7. June 6, 2011 at 1:58 am

    That pizza looks so good. I think I’ve definitely got to start trying to make my own from now on.

  8. June 9, 2011 at 3:12 pm

    i prefer thin crusts too and like you, most of the time i also use prego pasta sauce for its base!

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