Deep-Dish Pepperoni Pizza

Name: Deep-Dish Pepperoni Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 8 fresh basil leaves, thinly sliced; 8 fresh basil leaves, thinly sliced; 1 clove garlic, grated; 4 servings Kosher salt and freshly ground pepper; 240 grams 5-ounce package mixed salad greens (about; 54 milliliters extra-virgin olive oil; 0 onion, thinly sliced; 0 teaspoons dried oregano; 62 grams chopped pepperoncini, plus 2 tablespoons brine from the jar; 62 grams chopped pepperoncini, plus 2 tablespoons brine from the jar; 85 grams 1/2 cup sliced pepperoni (about; 454 grams refrigerated pizza dough, at room temperature; 170 grams 1/2 cups shredded mozzarella cheese (about; 368 milliliters tomato sauce

Deep-Dish Pepperoni Pizza might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 673 calories, 25g of protein, and 37g of fat. This recipe from Foodnetwork requires olive oil, garlic, pizza dough, and pepperoncini. From preparation to the plate, this recipe takes around 40 minutes. Deep Dish Pepperoni Pizza, Pepperoni Deep-Dish Pizza, and Deep-Dish Pepperoni Pizza are very similar to this recipe.

Instructions

Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F.

Equipment you will use

Baking Sheet

Pizza Stone

Oven

Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.

Ingredients you will need

Olive Oil

Dough

Equipment you will use

Pizza Pan

Cake Form

Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl.

Ingredients you will need

Tomato Sauce

Oregano

Garlic

Pepper

Salt

Equipment you will use

Bowl

Spread 1 cup of the sauce over the dough; scatter the onion on top.

Ingredients you will need

Sauce

Dough

Onion

Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes.

Ingredients you will need

Peperoncini

Pepperoni

Cheese

Sauce

Equipment you will use

Baking Sheet

Oven

Let cool 5 minutes. Top with the basil before slicing.

Ingredients you will need

Basil

Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peperoncini

Olive Oil

Greens

Brine

Serve with the pizza.

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

fresh basil leaves, thinly sliced 8

fresh basil leaves, thinly sliced 1clove

garlic, grated 4servings

Kosher salt and freshly ground pepper 240grams

5-ounce package mixed salad greens (about 54milliliters

extra-virgin olive oil 0

onion, thinly sliced 0teaspoons

dried oregano 62grams

chopped pepperoncini, plus 2 tablespoons brine from the jar 62grams

chopped pepperoncini, plus 2 tablespoons brine from the jar 85grams

1/2 cup sliced pepperoni (about 454grams

refrigerated pizza dough, at room temperature 170grams

1/2 cups shredded mozzarella cheese (about 368milliliters

tomato sauce

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Sangiovese, Shiraz, and Barbera Wine are great choices for Pizza. 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. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.

Piccini Chianti Classico

Bright ruby with a hint of purple. Plum, violet notes mix with lush, ripe wild berries. Expansive and alive on the palate, with a lingering, velvety mouth feel. The long finish is buried in fruit.A versatile wine, best served at 64ºF, fantastic with juicy red meats, grilled or roasted.