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Pepperoni Pizza Appetizers Recipe
|Frozen bread dough||1 Pound|
|Olive oil/Salad oil||1 Tablespoon|
|Prepared pizza sauce||10 Ounce (1 Can)|
|Oregano leaves||1 Teaspoon, crushed|
|Pepperoni||8 Ounce, thinly sliced|
|Red onion||1⁄2 Cup (8 tbs)|
|Ripe olives||9 Ounce, drained (2 Can)|
|Parmesan cheese||3 Ounce, grated|
|Mozzarella cheese||1 Pound, shredded|
Serving size: Complete recipe
Calories 4383 Calories from Fat 2308
% Daily Value*
Total Fat 259 g398.8%
Saturated Fat 112.1 g560.5%
Trans Fat 0 g
Cholesterol 634.7 mg
Sodium 12661.8 mg527.6%
Total Carbohydrates 276 g92.2%
Dietary Fiber 25 g99.9%
Sugars 35.7 g
Protein 216 g432.2%
Vitamin A 128.1% Vitamin C 68.8%
Calcium 387.6% Iron 126%
*Based on a 2000 Calorie diet
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.