Lunch: Pepperoni Pizza
Hot, fresh-from-the-oven pizza in 25 minutes? It doesn't get any easier--or more delicious--than this!
Ingredients
Cornmeal
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust or 1 can (11 oz) Pillsbury™ refrigerated thin pizza crust
1 can (8 oz) pizza sauce
1/2 cup sliced pepperoni
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Instructions
If using classic crust: Heat oven to 425 °F. Sprinkle cornmeal on 12-inch square pizza stone. Unroll dough on pizza stone. Starting at center, press dough into 12-inch square, forming 1/2-inch rim. If using thin crust: Heat oven to 400 °F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Sprinkle cornmeal on cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.
Spread pizza sauce over crust to within 1/2 inch of edges. Top with pepperoni and mozzarella cheese. Sprinkle with Parmesan cheese.
Bake classic crust 14 to 18 minutes, thin crust 8 to 12 minutes, or until crust is golden brown. Cut into 4 servings.
Reviews
Add a review for Pepperoni Pizza
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
