The classic pepperoni pizza, a craving of many, made easy with a fifteen minute tomato sauce and all the cheese and pepperoni you can stand. A kid favorite!
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Life with a toddler:
Grey: Are we makin’ pizza, Mommy?
Me: Yep, Want to help?
I’m in the midst of ripping apart the fresh mozzarella, because this originally was going to be margherita pizza.
Grey: Mommy, where’s the pepperoni?
Me: This is a different pizza, baby.
Grey: *wiggles his finger* No, no, no. It needs meat.
Greyson went into the fridge and went and got the pepperoni and just put it on the pizza himself. It was dinner, anyway. So pepperoni it was. This is what happens when you ask your preschooler if he wants to help make dinner: it may take a different turn.
Still delicious, though. Who’s gonna say no to a pepperoni pizza?
This recipe uses the pizza dough and tomato sauce I posted this last week, just add them together with your favorite cheese and boom, pizza. You can use storebought dough, but I totally suggest making the tomato sauce because it’s so easy and tastes way better than the jarred stuff. Less sugar, customized, it’s just all around better.
If you’re making the dough, make it the day before, it stays in the fridge for 2 days (yes, it will poof up, and that’s alright), and the tomato sauce only takes 15 minutes to cook up, so with just a bit of prep, you have an easy weeknight homemade pizza night that is way cheaper than ordering delivery or carryout.
I absolutely recommend investing in a pizza stone if you want a really well baked, crispy crust on your pizza. Unless you have a pizza oven (totally jelly, btw. I want one when I buy a home) the pizza stone will give you a better cook than just a pizza pan because it absorbs and retains more heat, giving you a higher temperature.
You can even make this freezer-section style and bake the the dough as the pizza crust, then top with sauce and toppings and freeze after double wrapping in plastic wrap and in a large freezer safe bag, if you made personal sized pizzas.
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- 1/2 recipe for pizza dough
- 1 recipe tomato sauce
- 16 oz shredded mozzarella cheese
- Pepperoni slices
- Preheat oven to 500 degrees F with a rack on the lowest rung in the oven and a pizza stone or heavy baking sheet on the rack.
- Turn out pizza dough onto a clean, lightly floured counter space or work surface or a sheet of parchment paper. Sprinkle with more flour if needed so you can stretch and flatten the dough into your desired size, making sure the dough is thin everywhere except on the edges. Patch up any holes by pressing dough back together.
- Place pizza on a pizza peel or the back of a baking sheet (to be easily transfered into the oven) and top with sauce, smoothing desired amount evenly over the dough, leaving the edges plain. Top the sauced areas with cheese and pepperoni, generously. There's no such thing as overboard.
- Once the oven is to temperature, carefully transfer the pizza to the hot pan. Bake for 5-10 minutes, or until the cheese is completely melted and bubbly and crust is golden and crisp.
Amount Per Serving:Calories: 298