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
    You might also like
    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.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.