Compiled Recipe – Sicilian Pizza with Pepperoni and Spicy Tomato Sauce

Sicilian Pizza with Pepperoni and Spicy Tomato Sauce


(For the Dough)
* 17.5 oz. bread flour – 500 grams about 3 ½ cups
* ½ oz. salt -14 grams about 1 tablespoon
* ¼ oz. instant or rapid rise yeast – 6 grams about 1 ½ teaspoons
* 0.35 oz. extra virgin olive oil –20 grams about 2 tablespoons, plus ¼ cup olive oil for the pan
* 11.5 oz. room temperature water –325 grams about 1 cup plus 7 tablespoons

(For the Tomato Sauce)
* 2 tbsp. (30 mL) extra virgin olive oil
* 9 medium garlic cloves, roughly chopped
* 1 tbsp. (about 4 grams) dried oregano
* 2 tsp. (about 3 grams) dried red pepper flakes, or more to taste
* 1 (28 oz. –about 800 grams) can whole peeled tomatoes
* 1 tsp. (about 4 grams) sugar
* kosher salt

(To Assemble And Bake)
* 1 pound (450 grams) sliced deli style mozzarella cheese
* 12 oz. (325 grams) natural casing pepperoni, cut into 1/8-inch slices (see note)
* 4 oz. (115 grams) Pecorino Romano cheese

1) To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2) To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3) To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4) Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5) For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6) Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7) To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8) Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.



Compiled Recipe – Tomato Soup with Pepperoni and Beans

Tomato Soup with Pepperoni and Beans

* 2 tbsp oil, divided
* 1 cup pepperoni, chopped
* 1 can chickpeas, drained and rinsed (use 400 gram can)
* 1 can white beans, drained and rinsed (use 400 gram can)
* ¼ tsp paprika
* 2 red onions, chopped
* 5 cloves garlic, chopped
* 4 cups beef broth
* ½ cup frozen green peas, thawed
* ¾ cup canned tomatoes, diced
* 1 cup day old rice
* salt (to taste)
* black pepper (to taste)

1) Heat 1 tablespoon oil in a large pot over medium heat. Add then sauté pepperoni. Stir in chickpeas and white beans. Season with paprika, salt and pepper; sauté until heated through. Transfer to a plate and set aside.

2) In the same pot, heat remaining oil. Add onion and garlic; sauté until softened. Pour in beef broth, bring to a boil, and lower heat to simmer. Stir in tomatoes, peas, rice and pepperoni mixture into the pot. Simmer until heated through. Season with salt and pepper to taste. Ladle into bowls and serve while hot.




Compiled Recipe – French Bread Pizza

French Bread Pizza

* 1 loaf French bread (baguette) – 6 inch, cut into 1-inch thick slices
* ¼ cup to 1 cup tomato or pizza sauce
* 4 pieces cherry tomatoes, quartered
* handful of fresh basil leaves
* 2 slices sweet ham, diced
* 6 slices pepperoni, sliced in half
* cheddar cheese, grated

1) Pre-heat oven to 350◦F.

2) Brush one side of each bread slice with tomato or pizza sauce.

3) Top with tomatoes, basil leaves, ham, pepperoni and cheese.

4) Transfer pizzas to a baking sheet and bake until cheese is completely melted, about 3 to 5 minutes.

5) Garnish with more basil leaves. Serve immediately.


Compiled Recipe – Easy Skillet Pizza

Easy Skillet Pizza

* 4 large flour tortillas
* 1 cup store bought pizza sauce
* 1 cup mozzarella cheese, grated
* 1 medium red onion, sliced thinly
* 1 link pepperoni or chorizo, sliced thinly
* 1 medium red bell pepper, sliced thinly

1) Lay tortilla on a dry pan over medium heat.

2) Spread pizza sauce on top and toppings. Heat until warmed through.



Compiled Recipe – Cheese and Pepperoni Lasagna Rolls

Cheese and Pepperoni Lasagna Rolls

* 3 tbsp olive oil
* 2 tbsp chopped white onions
* 2 tbsp minced garlic
* ½ tsp dried basil
* ½ tsp dried oregano
* 1 ½ cups tomato sauce
* 1 tsp sugar
* ½ beef bouillon cube
* salt and pepper
* ½ cup cottage cheese
* ½ cup grated mozzarella cheese
* ¼ cup grated parmesan cheese
* 1 small egg
* 1 tsp chopped celery
* 2 tsp chopped garlic
* 4 sheets lasagna noodles, cooked according to package directions, drained
* 24 pepperoni rounds
* ½ cup grated mozzarella cheese
* 1/8 cup grated parmesan cheese

1) Pre-heat oven to 350˚F.

2) Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Sauté onions, garlic and dried herbs for 2 minutes. Add tomato sauce, sugar and beef bouillon cube; bring to a slow simmer and mix well. Season to taste with salt and pepper. Pour 1 cup of the mixture into an 8 ½ x 6 ½-inch baking dish. Set the rest of the sauce aside.

3) Make the rolls: Combine cottage cheese, mozzarella , Parmesan, egg, parsley and garlic in a bowl; mix well. Season with salt and pepper. Divide mixture into 4 portions.

4) Spread each portion evenly on a lasagna sheet and top with 6 pepperoni rounds. Roll lasagna sheet and place each roll, seam side down, in the baking dish with tomato sauce.

5) Pour the rest of the sauce over the rolls then sprinkle with cheese topping. Cover with foil. Bake on the top rack of the pre-heated oven for 15 to 20 minutes. You can increase the temperature to 400˚F in the last 3 minutes of cooking and remove foil to brown the top a bit more.