F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Pepperoni Topping

  • SERVINGS: MAKES FOUR 10- TO 12-INCH PIZZAS
  • MAKE-AHEAD

  1. 10 ounces fresh mozzarella, sliced
  2. 5 ounces pepperoni, sliced
  3. 1/2 pound cacio de Roma cheese, grated
  4. 1 recipe Fresh Tomato Sauce Otto-Style
  5. 1 recipe Pizza Dough
  1. Spoon and spread approximately 1/3 to 1/2 cup of the tomato sauce on each rolled-out round of pizza dough. Arrange the mozzarella and pepperoni on the 4 pizzas and sprinkle the cacio de Roma on top before baking.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.