ITALIAN PEPPERONI PIZZA RECIPE

5 from 8 votes

ITALIAN PEPPERONI PIZZA RECIPE

This Italian Pepperoni pizza is a delicious and wholesome option for weeknight dinners or parties. The best part? It is super easy to make! Forty minutes and the delightful pepperoni pizza recipe is ready! Enjoy as a side or add a side and serve as a whole meal.

Prep Time10

Cook Time15

Total Time25

Course: Brunch, Dinner, Lunch

Cuisine: American, Italian

Servings:

Calories: 267kcal

Author: Maureen Celestine

Equipment

Cast iron, pizza stone, or pizza pan
Oven

Ingredients

1 Pizza Dough (homemade or store bought)
Extra-virgin olive oil (for brushing dough)
2 tsps Dried oregano
1 teaspoon Garlic powder
⅓ cup Pizza Sauce
6 oz. Mozzarella cheese, grated or more if you like it extra cheesy
16 Slices pepperoni
½ small red onion, thinly sliced optional
2 sweet peppers, seeded, thinly sliced optional
8 deli-sliced jalapeños peppers (optional)
4 oz Fresh mozzarella balls, drained, halved
Pinch of salt and ground black pepper
8 fresh basil leaves, torn optional

Instructions

ROLL OUT THE DOUGH

Roll out dough on a lightly floured surface. Use a rolling pin to roll out the dough into 12” diameter or as big as you want depending on how thick you want the pizza crust.
Sprinkle a tiny bit of semolina over a pizza pan or cast-iron skillet for an easy release.
1 Pizza Dough
Place the dough on a pizza pan. The dough might retract, that's okay. Oil the tip of your fingers, and gently stretch the dough pulling outwards towards you. Use the tip of a fork to prick the dough slightly, careful not to poke through the dough.
Brush the edge of the dough with extra virgin olive oil. Cover the rolled dough with kitchen towel or cling wrap while the oven heats up.
Preheat the oven to 450°F
Extra-virgin olive oil

ASSEMBLE THE PIZZA

Sprinkle garlic, oregano, salt and ground black pepper over rested dough round.
Using the back of a spoon, spread the pizza sauce onto the dough, leaving about an inch of crust around the edges. Add a tablespoon at a time
Add the pepperoni, top with the fresh and shredded mozzarella .
2 tsps Dried oregano, 1 teaspoon Garlic powder, ⅓ cup Pizza Sauce, 6 oz. Mozzarella cheese, grated , 16 Slices pepperoni
(If using) add the onion, peppers, jalapeños, and mozzarella balls (pat dry any excess liquid before adding). Sprinkle with pinch of salt and black pepper. . Sprinkle a pinch of salt and black pepper.
Pinch of salt and ground black pepper, ½ small red onion, thinly sliced, 2 sweet peppers, seeded, thinly sliced, 8 deli-sliced jalapeños peppers , 4 oz Fresh mozzarella balls, drained, halved
BAKE
Bake for 12 -15 minutes, or until the crust is browned. Remove from the oven and finish it off with fresh basil leaves. Drizzle with a tiny bit of extra-virgin olive oil. Slice, and serve.

8 fresh basil leaves, torn

Video

Notes

If you are using a pizza stone or baking steel, make sure to preheat the stone on the top rack for about 15-20 minutes before placing the pizza on the stone. Bake for 6-8 minutes.
Another option to bake the pizza is by using a cookie sheet, flip it backward, sprinkle a little cornmeal on it, and place the pizza over the pan.
Check out my easy homemade pizza dough recipe to make yours
highly recommend using fresh mozzarella. Fresh mozzarella balls or logs melt better without the anti-caking agents in pre-shredded cheese. Drain fresh mozzarella balls before using them to prevent excess moisture on your pizza; this will make it soggy.
If you like a slightly golden finish, broil briefly for 30 seconds, but don't walk away. It can quickly go from toasty to burnt.

Nutrition