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HORMEL® Pepperoni Cup N’ Crisp Stuffed Crust Pizza

HORMEL® Pepperoni Cup N’ Crisp Stuffed Crust Pizza

HORMEL® Pepperoni Cup N’ Crisp Stuffed Crust Pizza

 

Created By: Chef Richard Ingraham

TOTAL TIME: 1 HOUR

INGREDIENTS


1 1/2 cups HORMEL® Pepperoni Cup N’ Crisp, divided
1 pound prepared pizza dough
7 string cheeses, unwrapped
1/2 cup pizza sauce, homemade or purchased
1 1/2 cups shredded mozzarella cheese
Mini Meatballs (recipe follows)
Dried Italian seasoning

Mini Meatballs
½ pound ground beef
1 egg, beaten
¼ cup finely diced yellow onion
¼ cup breadcrumbs
¼ cup grated parmesan cheese
¼ cup fresh parsley, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

DIRECTIONS


Method for wood fire oven
1. Allow time for oven to cool to 500°F.
2. Roughly cut ½ cup pepperoni; reserve. Lift edge of pizza dough up to create lip around edges. Arrange string cheese around the edge of the crust, leaving ¾-inch space along edge.
3. Sprinkle with chopped pepperoni.
4. Fold edge of dough over string cheese and chopped pepperoni, pinching down to seal. Top crust with pizza sauce, mozzarella cheese and remaining pepperoni slices.
5. Top each pepperoni slice with mini meatball. Sprinkle lightly with Italian seasoning. Slide pizza onto lightly floured pizza peel.
6. Place pizza into oven and give the peel a light jerk to transfer pizza from peel to floor of pizza oven. The crust will begin to puff up and cook immediately.
7. After 40 seconds, slip the peel under pizza and rotate 180 degrees to ensure even cooking. Do not shift the pizza to another part of the oven when rotating. The cooking will be much faster than in a conventional oven. Bake 2 to 3 minutes or until the crust is browned, cheese is melted, and toppings are bubbling.

Method for conventional oven
1. Heat oven to 500°F. Place pizza stone or baking sheet in oven.
2. Roughly cut ½ cup pepperoni; reserve. Lift edge of pizza dough up to create lip around edges.
3. Arrange string cheese around the edge of the crust, leaving ¾-inch space along edge. Sprinkle with chopped pepperoni.
4. Fold edge of dough over string cheese and chopped pepperoni, pinching down to seal. Top crust with pizza sauce, mozzarella cheese and remaining pepperoni slices.
5. Top each pepperoni slice with mini meatball. Sprinkle lightly with Italian seasoning. Slide pizza onto lightly floured pizza peel.
6. Carefully slide pizza onto pizza stone or baking sheet. Bake 6 minutes; rotate pizza 180 degrees.
7. Cook 6 to 8 minutes longer or until crust is golden brown and charred in spots.
8. Use pizza peel to slide pizza onto cutting board. Let rest 1 minute before slicing.

Mini Meatballs
1. Heat oven to 400°F. Line rimmed baking sheet with aluminum foil and coat with cooking spray.
In large bowl, mix together ground beef, egg, onion, breadcrumbs, cheese, parsley, garlic, oregano, salt and pepper.
2. Roll mixture into small meatballs.
3. Place meatballs on prepared baking pan.
4. Bake 7 to 10 minutes or until golden brown.
 
 
 
 
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