Author Notes
As I wrote in the pizza crust recipe, having a gluten-free, nut-free, and low-carb option simply makes my life easier. Put whatever you want on top of pre-cooked pizza crust. I am including two ingredient lists here just to be ab able to show the pictures. —Brian Coppola
Ingredients
- traditional pepperoni
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1
pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
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1 cup
marinara/red sauce (see recipe elsewhere)
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4-6 ounces
shredded mozzarella
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2-3 ounces
finely grated parmigiano reggiano
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24
slices pepperoni (pork or turkey)
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1 tablespoon
oregano leaves
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1 tablespoon
basil leaves
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1 tablespoon
red pepper flakes
- pork, pepper, onion
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1
pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
-
0.5 pounds
Italian sausage
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1
sweet onion, finely diced
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1
red bell pepper, finely diced
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1 tablespoon
garlic, finely diced
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1 teaspoon
fennel seed
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1 teaspoon
oregano leaves
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1 teaspoon
basil leaves
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4-6 ounces
shredded low-salt swiss cheese
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2-3 ounces
shaved parmigiano reggiano
Directions
- traditional pepperoni
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the crust, freshly made, is still warm and in its pan; dust the crust with half of the grated cheese, then coat with the sauce
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distribute the mozzarella, then the pepperoni
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dust with the remaining grated cheese and the herbs and pepper flakes
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cook uncovered for 15-20 minutes at 400F
- pork, pepper, onion
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caramelize the onions in some oil; about half-way through, add the pepper; near the end, add the garlic and lightly brown; remove and reserve
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brown the pork in some oil
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when it is browned and a good crumble, add back the onion and pepper mixture, blend and heat thoroughly, about 10 minutes; add the fennel seed and herbs
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remove to a strainer over a bowl to drain the excess liquids
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the crust, freshly made, is still warm and in its pan; coat with the cheese
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top the cheese with the pork mixture
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cook uncovered for 15-20 minutes at 400F
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