Cheesy Pepperoni Parmesan Pizza

Name: Cheesy Pepperoni Parmesan Pizza
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 625 grams all-purpose flour, divided; 54 grams olive oil; 100 grams Kraft® Grated Parmesan Cheese; 1 Tbsp Kraft® Grated Parmesan Cheese; 10 slices Oscar Mayer® Pepperoni; 1 teaspoons salt; 224 grams Kraft® Shredded Mozzarella Cheese; 123 milliliters Hunts® Tomato Sauce with Basil, Garlic and Oregano; 411 grams can each) Hunts® Diced Tomatoes, drained; 473 milliliters cold water; 1 teaspoon fast-rising dry yeast

Cheesy Pepperoni Parmesan Pizza

You can never have too many Mediterranean recipes, so give Cheesy Pepperoni Parmesan Pizzan a try. One serving contains 685 calories, 27g of protein, and 25g of fat. This recipe serves 6. It works well as a reasonably priced main course. A mixture of salt, parmesan cheese, pepperoni, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Mix 4 cups flour, 1 cup Parmesan, yeast and salt in large bowl.

Ingredients you will need

Parmesan

All Purpose Flour

Yeast

Salt

Equipment you will use

Bowl

Add water and oil; stir until mixture forms soft dough. Knead on lightly floured surface 5 minutes or until smooth and elastic, gradually adding remaining flour.

Ingredients you will need

Dough

All Purpose Flour

Water

Cooking Oil

Cut dough into 4 pieces. (Each piece is enough for a 12-inch pizza.) Spray 1 dough piece with cooking spray; cover loosely with plastic wrap.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Let stand 15 minutes. See tip for how to store remaining dough for another use.

Ingredients you will need

Dough

Heat oven to 400F.

Equipment you will use

Oven

Roll 1 dough piece (after standing 15 minutes) into 12-inch round on lightly floured surface; place on pizza pan.

Ingredients you will need

Dough

Roll

Equipment you will use

Pizza Pan

Bake 6 minutes. Top with tomato sauce, drained tomatoes, mozzarella, pepperoni and 1 tablespoon Parmesan.

Ingredients you will need

Tomato Sauce

Mozzarella

Pepperoni

Parmesan

Tomato

Equipment you will use

Oven

Bake 15 minutes or until mozzarella is melted and edge of crust is golden brown.

Ingredients you will need

Mozzarella

Crust

Equipment you will use

Oven

Cut pizza into 6 slices.

Equipment

Ingredients

Servings:

625grams

all-purpose flour, divided 54grams

olive oil 100grams

Kraft® Grated Parmesan Cheese 1Tbsp

Kraft® Grated Parmesan Cheese 10slices

Oscar Mayer® Pepperoni 1teaspoons

salt 224grams

Kraft® Shredded Mozzarella Cheese 123milliliters

Hunt's® Tomato Sauce with Basil, Garlic and Oregano 411grams

can each) Hunt's® Diced Tomatoes, drained 473milliliters

cold water 1teaspoon

fast-rising dry yeast

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza can be paired with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)

Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.