50m$10.31Classic Pepperoni Pizza
A home-baked pizza with a crisp, chewy crust, restrained tomato sauce, bubbling mozzarella, Parmesan, and plenty of crisp-edged pepperoni.
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Extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Parmesan cheese
1 Ounce
BelGioioso® Freshly Grated Parmesan
20%
Pizza sauce
0.5 Cup
Rao'S Homemade® Classic Pizza Sauce Made With Italian Tomatoes
33%
Dried oregano
0.5 Teaspoon
Simple Truth Organic® Oregano Leaves
3%
Fresh pizza dough
1 Pound
Kroger® Pizza Dough
100%
All-purpose flour
1 Tablespoon
White Lily All Purpose Flour, 2 lb Bag
1%
Low-moisture whole-milk mozzarella cheese
8 Ounce
Kroger® Whole Milk Mozzarella Shredded Cheese
100%
Sliced pepperoni
3 Ounce
Kroger® Sliced Pepperoni
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- Fresh pizza dough-1 pound
- Pizza sauce-0.5 cups
- Extra-virgin olive oil-1 tablespoon
- All-purpose flour-1 tablespoon
- Low-moisture whole-milk mozzarella cheese-8 ounces
- pepperoni-3 ounces
- Parmesan cheese-1 ounce
- Dried oregano-0.5 teaspoons
Set the pizza dough on the counter, cover it, and let it warm for 30 minutes. Meanwhile, position an oven rack in the lower third and preheat the oven to 500°F. Shred the mozzarella and finely grate the Parmesan.
Coat the baking sheet with 2 teaspoons of the olive oil. Place the dough in the center of the sheet and dust the dough and your hands lightly with the flour.
Do not taste the raw pizza dough or uncooked flour.
Press the dough gently from the center toward the edges, then stretch it into a 12-by-16-inch rectangle. Leave a slightly thicker 1/2-inch border around the edge. If the dough springs back, let it rest for 5 minutes before finishing the shape.
Spread the pizza sauce evenly over the dough, leaving the border uncovered. Sprinkle with the oregano, followed by the mozzarella. Distribute the pepperoni evenly over the cheese, then sprinkle with the Parmesan. Brush the exposed crust with the remaining 1 teaspoon olive oil.
Bake for 13 to 16 minutes, rotating the sheet after 8 minutes. The pizza is ready when the crust is deeply browned at the edges and golden underneath, the cheese is bubbling, and the pepperoni has crisp edges.
Use oven mitts when handling the baking sheet; it will be extremely hot at 500°F.
Let the pizza rest on the baking sheet for 2 minutes. Transfer it to a cutting board with a large spatula, cool for 3 more minutes, and cut into 8 pieces.
Let the pizza cool briefly before cutting to prevent hot cheese and sauce from causing burns.
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