Description
This homemade pepperoni pizza recipe features a crispy golden crust topped with a flavorful quick pizza sauce, generous mozzarella cheese, and plenty of savory pepperoni slices. Made with either store-bought or homemade dough and baked at high heat for a perfectly charred edge, this pizza is a delicious and satisfying meal ideal for sharing. Optional fresh oregano and a side of honey butter for dipping add unique flavor twists.
Ingredients
Scale
Pizza Ingredients
- 16 ounces pizza dough, store-bought or homemade
- 1/2 cup pizza sauce (see below)
- 18 to 20 slices pepperoni
- 12 ounces mozzarella cheese, grated
- 1/2 teaspoon ground black pepper
- 1 teaspoon fresh oregano, optional
- Flour for rolling and shaping dough
Quick Pizza Sauce
- 1/2 cup tomato sauce (no salt)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon red pepper flakes
- 1 teaspoon olive oil
Honey Butter (Optional)
- 1/4 cup softened butter
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat the oven to 500°F (260°C). If using a pizza stone, place it in the oven and preheat for at least 20 minutes to ensure it is thoroughly hot for baking the pizza.
- Make Sauce: Prepare the quick pizza sauce by mixing tomato sauce, kosher salt, ground black pepper, granulated garlic, granulated onion, red pepper flakes, and olive oil thoroughly. This amount is enough for one large pizza.
- Roll Out Dough: Lightly flour your work surface and roll the pizza dough into approximately a 14-inch diameter circle. If dough is resistant, let it rest for about 5 minutes to warm and relax, making it easier to shape.
- Add Toppings: Transfer the rolled dough to a lightly floured pizza peel or place it directly into a large cast-iron skillet if using. Spread the pizza sauce evenly over the dough leaving about 1/4-inch around the edges for the crust. Chop half of the pepperoni slices and sprinkle over the sauce. Then, add the grated mozzarella cheese and place the remaining pepperoni slices on top. Sprinkle ground black pepper and optionally fresh oregano over the pizza.
- Cook the Pizza: If using a pizza stone, slide the pizza to the center of the preheated stone. Bake for 6 minutes, then rotate the pizza for even cooking. Continue baking for another 6 to 8 minutes until the crust is golden brown with some charred spots. If using a cast-iron skillet, press dough into the skillet, add toppings, and preheat skillet on a high burner for 2 minutes to start the crust cooking. Then transfer skillet to the oven and bake at 500°F for 10 to 12 minutes until the crust is golden and cooked through.
- Slice and Serve: Remove the pizza using the peel onto a cutting board. Let it rest for a minute before slicing. Optionally garnish with fresh oregano and serve warm alongside a side salad.
- Make Honey Butter (Optional): Stir together softened butter and honey until well combined. Serve as a dipping sauce for the pizza crust.
- Storage and Reheating: Store leftover pizza in the refrigerator for up to three days. Reheat by placing slices in a sturdy skillet over medium heat with a little oil, covering with a lid until the cheese melts and crust crisps.
Notes
- Let dough rest if it becomes difficult to roll out for easier handling.
- Preheating the pizza stone is key for a crispy crust.
- Adjust red pepper flakes in sauce to suit your spice preference.
- Honey butter adds a sweet and savory twist but is optional.
- Leftover pizza reheats best in a skillet to maintain crust crispness.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 730 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
