Ooey-Gooey Good Double-Cheese Pepperoni Pizza Recipe Is Even Better Than Takeout
Pre-made dough makes is a snap to whip up
When it comes to dinner during the work week, I’m tempted to simply call the local pizza joint. That’s why I was so excited when our test kitchen pros came up with this Double-Cheese Pepperoni Pizza recipe. Now I can skip the wait for delivery — plus the extra expense! Best of all, with a delicious combination of nutty fontina and creamy mozzarella it’s better than the pizzeria classic.
These days, most grocery stores carry pre-made dough in the refrigerator section so there’s no need to make your own. To keep the pie authentic, we use a round pizza pan. But if you don’t have one a rectangular baking sheet would work well too. Spread some cheese over the sauce, add pepperoni then top with more cheese for even more ooey-gooey goodness. Then fresh basil adds a sweet peppery note. Whip up this super sensation tonight and let us know what you think.
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Total Time
Prep Time
Cook Time
Ingredients
- 1 (15–16 oz.) pkg. refrigerated pizza dough, at room temp.
- 1 Tbs. olive oil
- ¾ cup pizza sauce
- 8 oz. mozzarella cheese, shredded
- 4 oz. fontina cheese, shredded
- ½ cup sliced pepperoni
- 1 Tbs. chopped fresh basil
Instructions
PrintHeat oven to 450°F. Coat 14" round pizza pan with cooking spray. Roll out or stretch dough into 14" round.
Transfer dough to pan and brush with olive oil. Bake until starting to brown, about 8 min. Press down dough if it puffs up.
Spread crust with pizza sauce, leaving 1⁄2" border around edge. Combine mozzarella and fontina cheeses; reserve 1 cup. Sprinkle remaining cheese mixture over sauce. Top with pepperoni slices and reserved cheese. Bake until cheese melts and crust is baked through, about 15 min. Let cool slightly. Sprinkle with chopped basil just before serving.
Nutrition
- Calories: 314
- Fat: 16 gram
- Saturated Fat: 7 gram
- Protein: 14 gram
- Carbohydrate: 27 gram
- Fiber: 1 gram
- Cholesterol: 42 mg
- Sugar: 2 gram
- Sodium: 279 mg
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