Pepperoni Pizzas


by: Caroline B

What to look for in Pork? The color and firmness of the meat are the best indicators of quality. The texture should be firm to the touch, with a flue, smooth grain. If it is soft or watery, reject it. If the pork is packaged, it should not have much moisture in the package. Any liquid there should be clear, not cloudy.


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serves: 4

12 ounces low-fat mozzarella cheese, coarsely grated

8 ounces pepperoni, cut into 1/4-inch slices

1 cup thinly sliced roasted red pepper

1 cup good-quality tomato sauce

1 teaspoon dried oregano


1 envelope active dry yeast

1/2 teaspoon granulated sugar

2 1/2 cups all-purpose flour, plus more for rolling dough

Extra virgin olive oil

1 teaspoon kosher salt

Nutrition Facts
Pepperoni Pizzas

Servings Per Recipe: 4

Amount per Serving

Calories: 730

  • Total Fat: 26.1 g
  •     Saturated Fat: 8.6 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 74.8 mg
  • Sodium: 2174.2 mg
  • Total Carbs: 71.6 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 6.8 g
  • Protein: 49.8 g

how is this calculated?

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1.  To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4, cup warm water [105°F to 115°F]. Stir once and let stand until foamy, 5 to 10 minutes. Add 2 1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with a kitchen towel and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hours.

2.  Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter. Lightly oil the top side of the dough. Lay the dough on the grate, with the paper side facing up.

3.  Grab one corner of the paper with tongs and peel it off.

4.  Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.

5.  Arrange one quarter of the cheese on each crust, leaving a 1/2-inch border around the edges. Arrange the pepperoni and red peppers over the cheese. Spoon the tomato sauce here and there, being careful not to wet the dough with too much watery sauce. Sprinkle the oregano over the pizzas. Transfer the pizzas from the baking sheets to the grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally. Transfer to a cutting board. Cut into wedges. Serve warm.

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