Description
This homemade pepperoni pizza recipe features a crisp, golden crust topped with a flavorful quick pizza sauce, plenty of melted mozzarella cheese, and generous slices of spicy pepperoni. The dough can be store-bought or homemade, and the pizza is baked at a high temperature for that perfect pizzeria-style finish. Optional honey butter for dipping adds a delightful sweet contrast to the savory pie.
Ingredients
Scale
For the Pizza
- 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
For the 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
For the Honey Butter (Optional)
- 1/4 cup softened butter
- 2 tablespoons honey
Instructions
- Preheat the Oven: Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven and allow it to heat for at least 20 minutes to ensure a hot surface for crispy crust.
- Make the Sauce: In a bowl, mix together the tomato sauce, kosher salt, ground black pepper, granulated garlic, granulated onion, red pepper flakes, and olive oil. This quick pizza sauce is designed to complement the pizza without overpowering it.
- Roll out the Dough: Lightly flour your work surface and roll out the pizza dough into a roughly 14-inch diameter circle. If the dough resists rolling, let it rest for about 5 minutes to reach room temperature and relax the gluten.
- Add the Toppings: Transfer the rolled dough to a lightly dusted pizza peel or directly into a large cast-iron skillet. Spread the prepared pizza sauce lightly over the dough, leaving about a 1/4-inch border around the edges. Chop half of the pepperoni slices and sprinkle them over the sauce. Next, evenly distribute the grated mozzarella cheese, then top with the remaining whole pepperoni slices. Sprinkle the ground black pepper on top.
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Cook the Pizza: If using a pizza stone, carefully slide the pizza onto the preheated stone in the oven. Bake for 6 minutes, then rotate the pizza to ensure even cooking. Continue baking for an additional 6 to 8 minutes until the crust is golden brown and has some charred spots.
If using a cast iron skillet, press the dough into the skillet and add toppings as described. Place the skillet on a high heat burner for about 2 minutes to preheat and start cooking the crust. Then transfer the skillet to the oven and bake at 500°F for 10 to 12 minutes or until the crust is golden and the cheese is bubbly. - Slice and Serve: Use a pizza peel to transfer the pizza to a cutting board. Let it rest for a minute, then slice into eight pieces. Optionally, sprinkle fresh oregano over the top. Serve warm with a side salad or your favorite accompaniment.
- Prepare Honey Butter (Optional): Stir together softened butter and honey until well combined. Serve this alongside the pizza for dipping the crusts, adding a sweet, buttery touch to every bite.
- Storage and Reheating: Store any leftover pizza covered in the refrigerator for up to three days. To reheat, warm a sturdy skillet over medium heat with a drizzle of oil, then place the pizza slices in the skillet. Cover with a lid and cook until the cheese melts and the crust crisps up again.
Notes
- Allowing the pizza stone to heat properly ensures a crispy and well-cooked crust.
- Resting the dough makes it easier to roll and improves texture.
- The honey butter is optional but creates a delicious contrast when used as a dipping sauce.
- Use fresh oregano for a bright, herbal finish if desired.
- For best results with leftover pizza, reheat in a skillet rather than microwave to maintain crispiness.
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 35 mg
