Ingredients
- 1lb. pizza dough (16 oz.) store bough or recipe below
- 1 cup pepperoni (more if desired).
- 1/3 cup hot cherry peppers (sliced)
- 1/2 cup yellow onion
- 1 cup shredded low moisture mozzarella
- 1/2 cup shredded pepper jack cheese
- 1/3 cup grated parmesan cheese
- 2 Tb melted salted butter
- 1 Tb Everything Bagel seasoning
- 2 tsp dried oregano
Instructions
- Preheat oven to 425 degrees
- Grease a rimmed baking sheet or cookie sheet. Lay out pizza dough to edges of baking sheet.
- One one half side of the dough add pepperoni, cherry peppers, onion, mozzarella, pepper jack and parmesan cheese. Add dried oregano evenly over it all.
- Carefully grab the empty half of the dough and fold it over the half that is full of peppers, onions and cheese. Using your fingers or a fork, press down on the sides to seal the edges shut.
- With a cooking brush, paint the top of the bread and edges with the melted butter until full coated.
- Sprinkle Everything Bagel seasoning over the top of the melted butter and dough.
- Place in oven for 15-20 minutes or until golden brown.
- Serve with a side of marinara for dipping
ENJOY....and......LET'S GO!!!!
Easy Pizza Dough Recipe
Ingredients
-
3/4 cup warm water (105°F to 115°F)
-
1 envelope active dry yeast
-
2 cups all purpose flour
-
1 teaspoon sugar
-
1 teaspoon salt
-
3 tablespoons olive oil
Instructions
- Pour 3/4 cup warm water into small bowl and stir in yeast. Let stand until yeast dissolves (about 5 minutes).
- Brush large bowl lightly with olive oil.
- In a stand mixer, mix 2 cups flour along with the sugar and salt.
- Add yeast mixture and 3 tablespoons oil. Mix until dough forms a sticky ball.
- Transfer to lightly floured surface and kneed dough until smooth, adding more flour by tablespoonfuls if dough is very sticky (about 1 minute).
- Next, transfer to the prepared bowl. Turn dough around in bowl to coat the ball with with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. (**dough can be made up to one day ahead. Keep refrigerated**)