Best-Ever Pepperoni Pizza |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Youâll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. âScottie Orr-Wedeven, Grand Rapids, Michigan Ingredients:
1 package (1/4 ounce) quick-rise yeast |
1 cup warm water (120° to 130°) |
2 tablespoons sugar |
1/2 teaspoon salt |
2 tablespoons plus 2 teaspoons olive oil, divided |
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
4 pieces string cheese |
1/2 teaspoon italian seasoning |
sauce: |
1 can (8 ounces) tomato sauce |
1 teaspoon sugar |
1 teaspoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/4 teaspoon lemon juice |
1/8 teaspoon dried thyme |
1/8 teaspoon dried basil |
1/8 teaspoon cayenne pepper |
toppings: |
1 package (3 ounces) sliced pepperoni |
2 cups (8 ounces) shredded italian cheese blend |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 10 minutes.
3. On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal.
4. Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown.
5. In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted. Yield: 8 slices.
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