Traverse City Record-Eagle

Food

May 16, 2013

Recipe of the Week: Easy Pepperoni Pizza

I am an unabashed fan of Tiseo’s frozen pizza dough. It’s made right here in Michigan and available for around $1.49 to $1.79 in many grocery stores.

It makes great pizzas, calzones and breadsticks and performs consistently.

So I always keep some in the freezer. I’ll put one in the fridge on Sunday to thaw and then one night that week will make a quick pizza for dinner that will last over several meals. Here’s my latest favorite, which is simple and delicious. It also relies on ingredients you can keep on hand that don’t get old anytime soon. (And I freeze provolone when I have too much.) Note: I am not a fan of tomato sauce on pizza. You could easily add some, but this one has plenty of flavor without it.

Easy Pepperoni Pizza

1 Tiseo’s frozen pizza dough, thawed

Olive oil

Sea salt

Garlic powder

Fresh crushed black pepper

Provolone cheese

Pepperoni

Grated Romano or Parmesan

Roll out pizza dough to size you like. The bigger you make it, the thinner the crust will be.

Spread olive oil on pan. Season with a little sea salt. Place dough on pan. Brush with olive oil. Sprinkle with garlic powder and black pepper. Cover with shards or slices of provolone cheese. Top with pepperoni. Sprinkle with grated Romano or Parmesan. Bake at 425° for about 15 minutes, give or take, until bottom crust is golden brown. (Note: You could also do this on a pizza stone, with no olive oil under it. Crushed red pepper would also be a nice addition if you like more spice.)

— Kathy Gibbons

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, features@record-eagle.com or fax to 946-8632.

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