Pepperoni Pizza Appetizers Recipe
Ingredients
| 1 loaf (1 lb.) frozen bread dough | ||
| Olive oil or salad oil | ||
| Pizza sauce | 1 Can (10oz), prepared | |
| 1 teaspoon each dry basil and oregano leaves, crushed | ||
| Pepperoni | 8 Ounce, thinly sliced | |
| 1/2 cup each minced green pepper and red onion | ||
| Ripe olives | 2 Can (10oz), drained | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| 1 pound mozzarella cheese, coarsely shredded | ||
Directions
Thaw dough according to package directions; divide in half.
Grease two 10 1/2 by 15 1/2-inch jelly roll pans (or equivalent area of baking sheets) with oil.
On a lightly floured pastry cloth or wooden board, roll and stretch each dough half into a 9 by 14-inch rectangle.
Transfer to pans, stretching to form a small ridge up pan sides.
Lightly brush surface of dough with oil.
Bake in a 500° oven 4 to 5 minutes or until crusts are lightly browned.
Cool; cover and store at room temperature up to 1 day, if desired, or freeze for longer storage.
To top, stir together pizza sauce, basil, and oregano until blended.
Evenly spread half the sauce mixture over each crust; top each with half the pepperoni.
Place pepper, onion, and olives on paper towels to absorb any excess moisture; then sprinkle evenly over pepperoni.
Top with Parmesan and mozzarella cheese.
Bake pizzas, one at a time, on lowest rack of a 500° oven for 8 to 10 minutes or until crust is richly browned and cheese is bubbly.
Remove from oven and let sit until cool enough to handle.
With scissors, cut into 2-inch squares.
Serve warm.
Grease two 10 1/2 by 15 1/2-inch jelly roll pans (or equivalent area of baking sheets) with oil.
On a lightly floured pastry cloth or wooden board, roll and stretch each dough half into a 9 by 14-inch rectangle.
Transfer to pans, stretching to form a small ridge up pan sides.
Lightly brush surface of dough with oil.
Bake in a 500° oven 4 to 5 minutes or until crusts are lightly browned.
Cool; cover and store at room temperature up to 1 day, if desired, or freeze for longer storage.
To top, stir together pizza sauce, basil, and oregano until blended.
Evenly spread half the sauce mixture over each crust; top each with half the pepperoni.
Place pepper, onion, and olives on paper towels to absorb any excess moisture; then sprinkle evenly over pepperoni.
Top with Parmesan and mozzarella cheese.
Bake pizzas, one at a time, on lowest rack of a 500° oven for 8 to 10 minutes or until crust is richly browned and cheese is bubbly.
Remove from oven and let sit until cool enough to handle.
With scissors, cut into 2-inch squares.
Serve warm.
Chef
