Pomodoro Pepperoni Pizza
Just the right amount of spice, saltiness, and cheese...and we doubled up on the pepperoni. Perfect game day pizza!
Foto: Half Baked Harvest
Ingredients
- 1 can (28 ounce) fired roasted crushed tomatoes
- 1/2 cup hot sauce
- 4 tablespoons salted butter
- 1 tablespoon seasoned salt
- 2 teaspoons honey
- 1 tablespoon crushed Calabrian chili paste
- salt and black pepper
- 1/3 - 1/2 pound ball of pizza dough
- 1 tablespoon sesame seeds
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded fontina cheese
- 1/2 cup fresh basil leaves
- 3 ounces pepperoni, sliced
Steps
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1. Preheat the oven to 450° F.2. In a saucepan, combine the tomatoes, hot sauce, butter, seasoned salt, honey, and Calabrian chili paste (use this to your taste). Set over medium heat and cook for 10 minutes until thickened. Season with salt and pepper3. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle/square). Transfer the dough to a parchment-lined baking sheet. 3. Spread the tomato sauce over the dough. Sprinkle with sesame seeds. Add the mozzarella, provolone, and fontina. Arrange the basil and pepperoni over the cheese. 4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven. Slice and enjoy! Sprinkle parmesan on top!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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