Pepperoni Pizza

recipe

Yield:

6 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 234
Caloriesfromfat 24 %
Fat 6.3 g
Satfat 3.6 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 13.4 g
Carbohydrate 30.2 g
Fiber 1.3 g
Cholesterol 24 mg
Iron 2.1 mg
Sodium 461 mg
Calcium 223 mg

Ingredients

Sauce:
Cooking spray
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 (8-ounce) can no-salt-added tomato sauce
1 tablespoon minced fresh parsley
Crust:
1 1/2 cups all-purpose flour, divided
1 teaspoon sugar
1 package quick-rise yeast
1/2 cup warm water (100° to 110°)
1/4 teaspoon salt
2 teaspoons cornmeal
Remaining ingredients:
16 slices turkey pepperoni (such as Hormel)
1 1/2 cups (6 ounces) preshredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Preparation

To prepare the sauce, place a small saucepan coated with cooking spray over medium heat until hot. Add garlic, and sauté 1 minute. Add the dried oregano, 1/4 teaspoon salt, red pepper, and tomato sauce; reduce heat, and simmer 20 minutes, stirring occasionally. Stir in parsley, and keep warm.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Add 1 1/4 cups flour and 1/4 teaspoon salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Press two fingers into the dough. If indention remains, the dough has risen enough.)

Preheat oven to 450°.

Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes.

Spread sauce over pizza crust, leaving a 1/2-inch border; top with pepperoni. Sprinkle with cheeses. Bake at 450° for 10 minutes or until crust is puffy and lightly browned. Remove pizza to cutting board; cut into 6 slices.

Note:

July 1999
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