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Thick-Crusted Pepperoni Pizza

Thick-Crusted Pepperoni Pizza recipe image
This Italian main features Flour 1 Egg, Active dry yeast 1/2 c Tomato sauce, Oregano 2 c Mozzarella chesse -- grated, Thyme 1/2 c Pepperoni -- thin sliced-2, Salt Oz. It delivers rich, cheesy flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 794.1
Description
This Italian main features Flour 1 Egg, Active dry yeast 1/2 c Tomato sauce, Oregano 2 c Mozzarella chesse -- grated, Thyme 1/2 c Pepperoni -- thin sliced-2, Salt Oz. It delivers rich, cheesy flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 3 1/4 cups Flour 1 Egg
  • 1 package Active dry yeast
  • 1/2 cups Tomato sauce
  • 1 teaspoons Oregano
  • 2 cups Mozzarella chesse -- grated
  • 1 teaspoons Thyme
  • 1/2 cups Pepperoni -- thin sliced-2
  • 1/2 teaspoons Salt Oz
  • 1 cups Water -- very warm
  • 4 oz Pimientos -- (1
Directions
  1. 1
    (120-130*) Jar)-drained 2 tb Olive oil In large bowl,
  2. 2
    combine 1 1/2 c flour, undissolbed yeast, oregano, thyme and salt.
  3. 3
    Gradually
  4. 4
    add water and oil to dry ingredients
  5. 5
    beat 2 minutes at medium spped of electric mixer, scraping bowl occasionally.
  6. 6
    Add egg and 1/2 c flour.
  7. 7
    Beat 2 minutes at high speed.
  8. 8
    With spoon, stir in enough remaining flour to make soft dough.
  9. 9
    Knead on floured surface until smooth, about 6 minutes.
  10. 10
    Place in greased bowl, turning to grease top.
  11. 11
    Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.
  12. 12
    Punch dough down.
  13. 13
    On floured surface, roll dough to fit greased 10x15 in baking sheet.
  14. 14
    Spread evenly with tomato sauce; top with cheese and meat.
  15. 15
    Sprinkle with pimientos.
  16. 16
    Cover; let rise in warm place until almost doubled in size, about 20-30 minutes.
  17. 17
    Bake at 400 degrees F (204&# 194;°C).
  18. 18
    for 25 minutes or until done.
  19. 19
    Remove from sheet.
  20. 20
    Cut into squares.
  21. 21
    Serve warm

Nutrition Facts

Servings 6

Amount Per Serving
Calories 794.1kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2574.5mg108%
Total Carbohydrate 165.5g56%
Dietary Fiber 7.5g30%
Sugars 0.7g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: active, baking, chesse, dry, egg, flour, grated, italian, main, mozzarella, oregano, pepperoni, pimientos, pizza, salt, sauce, sliced2, thickcrusted, thin, thyme
Read it online: https://www.chefs-mate.com/recipe/thick-crusted-pepperoni-pizza/