Chuck E. Cheese and Friends Party Cookbook by Weldon Owen

Author:Weldon Owen
Language: eng
Format: epub
Publisher: Weldon Owen
Published: 2024-03-19T00:00:00+00:00

NEW YORK-STYLE PEPPERONI PIZZA

MAKES ONE 12-INCH PIZZA

Extra-virgin olive oil for brushing and greasing

1 ball (about 14 oz) pizza dough, homemade (page 10) or store-bought, at room temperature

½ to ⅔ cup pizza sauce, homemade (page 11) or store-bought

1 teaspoon finely chopped fresh oregano (or ½ teaspoon dried oregano)

¾ cup shredded low-moisture mozzarella cheese

¼ cup freshly grated Parmesan cheese

3 oz sliced pepperoni

Pinch of crushed red pepper flakes (optional)

1 Position a rack in the lower third of the oven and preheat the oven to 500°F. Lightly coat a heavy-duty rimmed baking sheet with olive oil.

2 Stretch or roll the pizza dough into a 12-inch round and place on the prepared baking sheet. Add the oregano to the pizza sauce and stir until blended. Spread the sauce on the dough, leaving a 1-inch border. Sprinkle evenly with the mozzarella, then 2 tablespoons of the Parmesan, then arrange the pepperoni slices on top. Finish with the remaining 2 tablespoons Parmesan. Using a pastry brush, brush the exposed dough with olive oil.

3 Bake until the crust is golden, the cheese is melted, and the toppings are just beginning to blister, 10–15 minutes.

4 Let the pizza cool for 5 minutes, then sprinkle with red pepper flakes, if using. Cut into wedges and serve.

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