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Fast & Easy Dinner: Pepperoni and Broccoli Rabe Pizza

Katie Sweeney — Thu, 26 May 2011 11:56:24 PDT

Lately, I've been obsessed with homemade pizza. It's my favorite food and now that I've discovered how easy it is to use Whole Foods dough (you don't need a rolling pin; it can be stretched simply with your hands!), I make it all the time. It's a great way to get rid of veggies, meat, and cheese that are in the fridge and comes together in 30 minutes. Inspired by a pie I saw in Everyday Food, I made this pizza with broccoli rabe, pepperoni, shallots, and fontina cheese. There's something about the bitterness of the greens that pairs wonderfully with the spicy pepperoni and salty cheese. It was absolutely scrumptious and hard not to eat the whole thing myself! Ready for the recipe? Read on.

My Favorite Pizza: Pepperoni, Mushrooms, and Sausage

partysugar — Wed, 19 May 2010 12:50:45 PDT

Everyone has a favorite combination of pizza toppings, and mine are pepperoni, mushrooms, and sausage. On a recent Saturday night, I fought the urge to order a pie and instead decided to make my own! I picked up some dough from Whole Foods, but was a little disappointed. It was incredibly hard to roll out to a very thin crust. Still, thanks to the meaty toppings, the resulting pizza was absolutely satisfying and delicious. If using store-bought dough, homemade pizza is a great fast and easy dinner, so check out my recipe when you

Pepperoni, Mushroom, and Sausage Pizza
From Katie Sweeney

Ingredients

1 store-bought pizza dough
Marinara sauce
2 cups shredded mozzarella cheese
1 hot Italian sausage, crumbled and cooked
1 cup sliced mushrooms
20 slices of pepperoni
1 cup fresh mini mozzarella balls
1 cup finely grated parmesan
2 tablespoons fresh basil, julienned
Red pepper flakes, for serving

Directions

Preheat the oven to 450°F. Place a baking sheet in the oven to warm while you assemble the pizza.
Cut the dough in half. On a lightly floured piece of parchment paper, roll out each half of dough to the thinnest circle as possible. Ideally, you will have two 10 to 12-inch pies.
Cover each dough with marinara sauce, spreading evenly and leaving a 1/2-inch border around the edge of the pie.
Sprinkle evenly with the shredded mozzarella. Distribute the crumbled sausage, sliced mushrooms, and pepperoni liberally and evenly on the pizzas. Dot with the fresh mozzarella balls and sprinkle with parmesan.
Transfer to the prepared warmed baking sheet and cook for 12 to 15 minutes until the pizza is crisp and the cheese is melted.
Top with the fresh basil and red pepper flakes and serve immediately.

Serves 2.

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Fast & Easy Dinner: Pepperoni Quiche Squares

YumSugar — Tue, 13 Apr 2010 11:30:16 PDT

"Quiche" might sound too fancy for kids, but pepperoni pizza certainly doesn't. This cleverly updated quiche starts with frozen crescent roll dough and adds sliced pepperoni and eggs. It's like breakfast-for-dinner and pizza night all in one easy dish. Just bake, slice it into squares, and serve with a side of pizza parlor-worthy salad. Get the recipe when you

Pepperoni Quiche Squares
From Pillsbury

Ingredients

1 can (8 oz) Pillsbury Crescent refrigerated seamless dough sheet
48 slices (1 1/2-inch size) pepperoni
5 eggs
1 cup whipping cream
1 1/2 teaspoons Italian seasoning
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped onion (about 1 small)
1 1/2 cups shredded mozzarella cheese (6 oz)
3/4 cup pizza sauce or pasta sauce, heated, if desired

Directions

Heat oven to 300°F. Unroll dough sheet; press dough in bottom of ungreased 13x9-inch pan. Top with 24 slices of the pepperoni (6 rows by 4 rows).
In medium bowl, beat eggs, cream and Italian seasoning with wire whisk until well blended.
In 10-inch skillet, heat oil over medium heat. Add bell pepper and onion; cook 4 minutes, stirring occasionally, until crisp-tender. Stir vegetable mixture into egg mixture; pour over pepperoni in pan. Sprinkle with cheese. Layer with remaining 24 slices pepperoni.
Bake 35 to 45 minutes or until edges are light golden brown and center is set. Cool 5 minutes. Cut into 12 servings; place on plates. Drizzle 1 tablespoon pizza sauce over each serving.

Serves 12.

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Do You Like Pepperoni Pizza?

partysugar — Wed, 30 Sep 2009 10:15:17 PDT

Source: Flickr User callme_crochet

Taste Test: Hormel Pepperoni Minis

YumSugar — Thu, 24 Sep 2009 15:00:25 PDT

Both PartySugar and I are fiends for cured meats as well as suckers for anything mini - so you can imagine our reactions when we opened up a parcel that was filled with pocket-sized packs of Hormel Pepperoni Minis! I stepped out to run an errand, but Party confessed she couldn't wait for me to get back to break into them. Were they as delicious as they were tempting? Find out when you keep reading

Come Party With Me: Little Girl's Birthday - Menu

partysugar — Tue, 22 Jan 2008 08:28:31 PST

When hosting a child's birthday party don't go gourmet. Instead serve crowd pleasing kid's food like pizza. Be sure to have an easy snack on hand for kids who may be hungry during the kindergym games and festivities.

Crunchy vegetable sticks with a cheesy ranch dip will hold off hunger pains until pizza time. Serve both plain cheese and pepperoni pizza on paper plates with lots of napkins. To get these recipes,

Vegetable Sticks with Cheddar Ranch Dip
From Sandra Lee

1 cup sour cream
1 cup cheese dip (recommended: Tostitos Salsa con Queso)
1 envelope (1 ounce) ranch dressing mix (recommended: Hidden Valley)
1 container (14 ounces) pre-cut carrot and celery sticks

In a medium mixing bowl mix the sour cream, cheese dip, and ranch dressing mix with a wooden spoon. Set aside.
Place the veggie sticks on a serving plate in 2 piles.
Place the dip in small serving bowl. Dip freely!

Makes 2 cups.

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Cheese Pizza
From Martha Stewart

4 cloves garlic, unpeeled
One (28-ounce) can plum tomatoes, drained, and crushed by hand
1/4 cup plus 1 tablespoon olive oil
1/2 teaspoon dried oregano
6 fresh basil leaves, coarsely chopped
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
Pizza Dough, recipe below
1 pound part-skim mozzarella cheese, shredded

Preheat oven to 400 degrees. Wrap garlic in a piece of parchment-lined foil. Roast until soft, 20 to 30 minutes. Let cool, and squeeze cloves to remove pulp.
In a medium bowl, stir to combine roasted garlic, tomatoes, 1 tablespoon olive oil, oregano, and basil. Season with salt and pepper; set aside.
On a pizza peel dusted with flour, place one-quarter of the dough. Using your fingers, begin to flatten and push dough evenly out from center until it measures about 12 inches in diameter. Crimp edges to form a rim. Sprinkle one-quarter of the mozzarella onto dough. Spoon 1/2 cup of the tomato mixture over mozzarella.
Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over high heat. When very hot but not smoking, reduce heat to low. Lift pizza peel and, using a slight jerking motion, slide pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and slide the pizza off the peel, centering it in the skillet. Cover skillet, and cook until pizza is golden on the bottom, about 10 minutes. Repeat with remaining ingredients.

Makes four 12 inch pizzas.

Pizza Dough

1 cup warm (110 degrees to 120 degrees) beer
3 tablespoons olive oil
1 tablespoon sugar
1 1/2 tablespoons coarse salt
1 1/2 ounces fresh yeast
2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

In the bowl of an electric mixer, whisk to combine beer, 2 tablespoons olive oil, sugar, salt, and yeast. Fit bowl on electric mixer fitted with a dough hook, mix until incorporated, 1 to 2 minutes. Slowly add flour, and mix until dough is fairly stiff, about 10 minutes.
On a lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Brush the inside of a large bowl with remaining tablespoon olive oil; transfer dough to bowl, turning once to grease top. Cover bowl with plastic wrap, and leave in a warm place until dough has doubled in size, about 1 1/2 hours.
Punch down dough, and transfer to a clean surface. Using a bench scraper or sharp knife, divide dough into quarters; keep covered with plastic wrap.

Makes enough for four 12-inch pizzas.

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Pepperoni Pizza
From Kraft Foods

1 prepared pizza crust (12 inch)
1/2 cup pizza sauce or spaghetti sauce
1-1/2 cups shredded mozzarella cheese
1 pkg. (6 oz.) pepperoni

Preheat oven to 450°F. Place pizza crust on baking sheet.
Spread crust with pizza sauce; top with cheese and pepperoni slices.
Bake 10 to 12 minutes or until cheese is melted and crust is golden brown.

Serves 6.

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Yummy Link: Pepperoni Stuffed Mushrooms

partysugar — Mon, 14 Jan 2008 03:01:31 PST

For my next cocktail party I must make this recipe for pepperoni stuffed mushrooms. These bite sized babies look absolutely to die for! - Tara The Foodie

Totino's/Jeno's Frozen Pizza Recall!

FitSugar — Thu, 01 Nov 2007 16:45:00 PDT

I've been laying off doing a post on every single product recall, but when I saw that there was a frozen pizza recall, I figured I should let you guys know, because I know how popular these pizzas are. (I, for one, lived off them in college.)

General Mills announced today that it has recalled about 5 million frozen pizzas sold nationwide under the Totino's and Jeno's labels because of possible E. coli contamination. The voluntary recall covers pizzas containing pepperoni that have been produced since July.

The company asks consumers to throw away recalled pizzas. You can get replacements by clipping the bar code from the box and mailing it with your name and address to Totino's/Jeno's, P.O. Box 200 _ Pizza, Minneapolis, MN 55440-0200.

Let me also take this opportunity to let you know that six Totino's Pepperoni Pizza Rolls have a whopping 210 calories, 2.5 grams saturated fat, 1.5 grams trans fat, and 480 mg of sodium. Half of the Totino's Pepperoni Party Pizza (you know you can eat half easily) has 360 calories, 5 grams saturated fat, 4 grams trans fat, and 870 mg sodium. My suggestion? Throw them all away and never look back. If you're not ready to totally give up frozen pizza, then check out Kashi frozen pizza for a healthier alternative.

Domino's Pizza Quiz

FitSugar — Mon, 30 Apr 2007 03:30:00 PDT

Everyone loves to have a pizza delivered - it's easy, fast, and sometimes tasty. The problem is, just like eating out, what you order doesn't come with nutritional information.

Italian Food Break Down: Numbers to Know Before You Mangia!

FitSugar — Thu, 22 Feb 2007 11:00:00 PST

Who doesn't love a slice of cheese pizza, Lasagna or Anitpasto? And those Italian desserts like gelato or a cannoli - they're just so delicious, it's hard to hold back.

Each of these are based on a regular restaurant portion:

Antipasto Salad: 136 cals, 8g fat, 13g carbs
Bruschetta (1 piece with tomato and basil): 102 cals, 3g fat, 17g carbs
Chicken Cacciatore: 370 cals, 22g fat, 4g carbs
Capresse Salad: 154 cals, 11.8g fat, 4.2g carbs
Eggplant Parmigiana: 670 cals, 32g fat, 75g carbs
Fettuccine Alfredo: 780 cals, 55g fat, 53g carbs
Parmesan Garlic Bread: 259 cals, 13.4g fat, 29.2g carbs
Lasagna (meat): 400 cals, 17g fat, 36 cals
Lasagna (vegetable): 250 cals, 13g fat, 21g carbs
Manicotti (cheese and tomato): 230 cals, 14g fat, 18g carbs
Minestrone Soup: 260 cals, 6g fat, 28g carbs
Spinach and Mushroom Risotto: 219 cals, 5g fat, 37g carbs
Pizza (1 slice cheese): 222 cals, 5g fat, 35g carbs
Pizza (1 slice pepperoni): 249 cals, 7.5g fat, 35g carbs

Want to see the rest? Then

Ravioli: 300 cals, 12g fat, 30 carbs
Spaghetti with tomato sauce: 540 cals, 13g fat, 105g carbs
Spaghetti with meatsauce: 650 cals, 16g fat, 90g carbs
Cheese Tortellini: 530 cals, 20g fat, 74g carbs
Veal Parmigiana: 350 cals, 20g fat, 5g carbs

Dessserts:

Cannoli: 142 cals, 7.1g fat, 14.2g carbs
Almond Biscotto: 110 cals, 2.5g fat, 21g carbs
Chocolate Hazelnut Gelato: 241 cals, 16g fat, 24 carbs
Raspberry Napoleon: 243 cals, 4g fat, 34g carbs
Pasticiotti: 305 cals, 12.4g fat, 42.5g carbs
Tiramisu: 310 cals, 15g fat, 39 carbs