Best Pizza With Pepperoni Veggies Recipes

PEPPERONI VEGGIE PIZZAS

Pepperoni Veggie Pizzas image

These mini pizzas start with a tortilla crust, and are loaded with veggies, cheese and turkey pepperoni. "For a meat-lover's version, I sometimes add browned ground round and Canadian bacon," notes Vicki Milam from Huntsville, Alabama.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 whole wheat tortillas (8 inches)
2 tablespoons prepared pesto
12 slices turkey pepperoni
12 thin slices zucchini
4 fresh mushrooms, thinly sliced
2 thin slices red onion, separated into rings
2 tablespoons each chopped green, red and yellow pepper
2 thin slices provolone cheese, cut into strips
1/4 cup shredded part-skim mozzarella cheese

Steps:

Coat both sides of tortillas with cooking spray; place on a greased baking sheet. Spread with pesto; top with the remaining ingredients. Bake at 350° for 5-10 minutes or until cheese is melted.

Nutrition Facts : Calories 372 calories, Fat 19g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 741mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.

HOMEMADE PEPPERONI PIZZA

Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories Trusted Brands: Recipes and Tips Contadina®

Yield 6

Number Of Ingredients 16

Ingredients

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

PIZZA WITH PEPPERONI & VEGGIES

Pizza with Pepperoni & Veggies image

Pizza with the works. Make it gourmet at home with fresh toppings like mushrooms, tomatoes and onions. We didn't forget the pepperoni and black olives!

Provided by My Food and Family

Categories Home

Time 27m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup sliced fresh mushrooms
1 cup cherry tomatoes, halved
1/2 cup slivered red onion s
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 ready-to-use baked pizza crust (12 inch)
1-1/2 cups KRAFT Shredded Mozzarella Cheese
14 slices OSCAR MAYER Pepperoni
1/4 cup sliced black olives
1 tsp. chopped fresh thyme

Steps:

Heat oven to 450ºF.
Cook and stir vegetables in 1 Tbsp. dressing in skillet on medium heat 3 min.
Place pizza crust on baking sheet sprayed with cooking spray; brush with remaining dressing. Top with cheese, pepperoni, vegetables and olives.
Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with thyme.

Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 680 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 13 g

VEGGIE AND PEPPERONI PIZZA

Veggie and Pepperoni Pizza image

I am searching for a healthier pizza, and this is my first step towards one. I plan on using turkey pepperoni and a whole wheat crust in the future, but this pizza turned out really well. My family really liked it. I recommend the pizza sauce that I posted as a separate recipe for this pizza because it throws in some extra veggies in the sauce.

Provided by MsLizze

Categories One Dish Meal

Time 30m

Yield 2 pizzas

Number Of Ingredients 10

Ingredients

2 prepared pizza crust
2 cups pizza sauce
2 tablespoons olive oil
8 ounces mozzarella cheese, shredded
8 ounces Italian cheese blend, shredded
1 (3 1/2 ounce) package pepperoni
2 roma tomatoes, sliced very thin
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 onion, chopped

Steps:

Preheat the oven to 450.
Spread the pepperoni between two paper towels and blot to remove the excess grease.
Brush the olive oil over the pizza crusts and cover with the pizza sauce.
Next add the cheese, pepperoni, and tomatoes in that order.
Finally topped with the chopped vegetables.
Place pizzas on pizza stones or pizza pans. These really work better than cookie sheets.
Change the oven temperature to 425 before putting the pizzas in the oven.
Bake until the crust is a golden brown. About 15 minutes.

Nutrition Facts : Calories 923, Fat 65, SaturatedFat 25.6, Cholesterol 147.4, Sodium 2796.8, Carbohydrate 44.2, Fiber 5.1, Sugar 30.5, Protein 41.9