Best 3 Kate Ls Tipsy Mushroom Pepperoni Pizza Recipes
Calling all pizza enthusiasts, get ready to embark on a culinary journey as we discover the secrets behind the perfect "kate ls tipsy mushroom pepperoni pizza." This delectable treat combines the tantalizing flavors of sautéed mushrooms, spicy pepperoni, and a hint of tipsiness, resulting in a pizza that will tantalize your taste buds. In this comprehensive guide, we will delve into the world of pizza-making, providing you with all the essential tips and techniques needed to create a pizza that will leave you and your loved ones craving for more. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together.
Check out the recipes below so you can choose the best recipe for yourself!
KATE L'S TIPSY MUSHROOM PEPPERONI PIZZA
This is my signature pizza creation, set apart from your ordinary pepperoni and mushroom pizza by the fennel seeds and Recipe #323900 #323900. I first read about fennel seeds when DH was given a spice set; fennel is supposed to aid the digestion of fatty things such as pepperoni and reduce GERD. We enjoy the slight anise-flavored crunch taste sensation, and DH's picky-eater son has embraced fennel seeds as well. Portabello mushrooms benefit from some precooking before loading as toppings; to avoid adding even more fat to my cheesy pizza, I began "sauteeing" my mushrooms in dry sherry in the microwave, as in Recipe #323900 #323900. In a pinch, I use drained canned mushroom slices, but that hint of sherry flavor of the Tipsy Mushrooms really sets off my signature pizza. I use half mozzarella and half Sargent's shredded 6-cheese Italian blend for my ultimate pizza, but you can use whatever mix of cheeses you prefer. We strongly prefer Margarita sliced pepperoni over Hormel's. DH and I always loved Boboli pizza crust and Boboli pizza sauce; if you want even bolder "manly" taste, I recommend using 2Bleu's Recipe #265466 #265466 and Recipe #255242 #255242. Cheese lovers will want to increase the amount of cheese, I gave the standard amount.
Provided by KateL
Categories Cheese
Time 17m
Yield 1 12-inch pizza, 6 serving(s)
Number Of Ingredients 7
Steps:
- If making own pizza crust and/or pizza sauce, prepare them first.
- Preheat oven to 450 degrees Fahrenheit, or follow directions for pizza cooker.
- Spread pizza sauce over browned side of Boboli crust.
- Sprinkle fennel seeds over pizza. Sprinkle mozzarella cheese over pizza, followed by special gourmet-blend cheese.
- Lay out 12 slices of pepperoni around the outer edge of the pizza, then distribute the 6 remaining slices on an inner circle. Voila, you have marked your pizza for 6 slices!
- Prepare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2 cups of sliced mushrooms are cooked in 1/2 cup dry sherry for 2 1/2 to 3 minutes in the microwave, and then drained. (We love Portabello mushrooms on our pizza and the slight hint of sherry drives us wild. For a pantry-raid pizza, drained canned sliced mushrooms will do in a pinch, although it's not as good.).
- Distribute sauteed mushrooms over top of pizza. I try to be artistic.
- Bake at 450 degrees Fahrenheit for 12-15 minutes, or until cheese starts to brown. (If using directions from Recipe#255466 #255466, I found that 10 minutes at 500 degrees was a bit too long.).
- Cut into 6 slices and serve hot.
CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA
Steps:
- Preheat the oven to 450 degrees F
- To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
- In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
- Punch the dough down and let rest for 10 minutes.
- Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
- Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
- To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
- Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.
Nutrition Facts : Calories 481 calorie, Fat 26 grams, SaturatedFat 11 grams, Carbohydrate 45 grams, Fiber 2 grams
MATT'S FAVORITE EASY PEPPERONI PIZZA
We call this Matt's Pizza because he could eat it everyday. It is so easy, he makes it himself for a quick snack or family dinner. Perfect kid food.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread 1/4 to 1/3 cup pizza sauce on each Boboli pizza crust.
- Sprinkle each pizza with Italian seasoning.
- Place 6 to 8 pepperoni slices on each pizza crust.
- Sprinkle each pizza with 1/4 cup cheese.
- Place pizzas on baking sheet.
- Bake at 350 degrees for 15 minutes or until cheese melts.
Nutrition Facts : Calories 172.5, Fat 12.3, SaturatedFat 5.8, Cholesterol 36.8, Sodium 472.3, Carbohydrate 4.9, Fiber 1, Sugar 1.2, Protein 10.2
Tips:
- Use fresh, high-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the final taste of your pizza. This means using fresh mushrooms, pepperoni, and mozzarella cheese. You should also use a good quality pizza dough.
- Don't overcrowd the pizza: When you're adding toppings to your pizza, don't overcrowd it. This will make the pizza soggy and difficult to cook evenly.
- Cook the pizza at a high temperature: Pizza should be cooked at a high temperature in order to get a crispy crust. The ideal temperature for cooking pizza is between 450-500 degrees Fahrenheit.
- Use a pizza stone or baking sheet: A pizza stone or baking sheet will help to evenly distribute the heat and cook the pizza evenly.
- Let the pizza cool for a few minutes before slicing: Let the pizza cool for a few minutes before slicing it. This will help to prevent the toppings from falling off.
Conclusion:
Making pizza at home is a great way to enjoy a delicious and affordable meal. With a little planning and effort, you can make a pizza that is just as good as anything you would find at a pizzeria. So next time you're in the mood for pizza, give one of these recipes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love