Best 8 Pepperoni Three Cheese White Pizza Recipes

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Pepperoni three cheese white pizza is a delicious and versatile dish that can be enjoyed by people of all ages. With its combination of crispy crust, savory pepperoni, and gooey melted cheese, this pizza is sure to be a hit at any gathering. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, pepperoni three cheese white pizza is the perfect choice. With just a few simple ingredients and a little bit of time, you can create a pizza that will satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

THREE-CHEESE WHITE PIZZA



Three-Cheese White Pizza image

Provided by Food Network Kitchen

Time 2h45m

Yield 8 servings (two 12-inch pizzas)

Number Of Ingredients 13

1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil, plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese (about 1 ounce)
1/4 cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, grated
1/2 teaspoon chopped fresh oregano or rosemary
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt
4 ounces fresh mozzarella, thinly sliced

Steps:

  • Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
  • Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
  • Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.
  • Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

PEPPERONI THREE-CHEESE WHITE PIZZA



Pepperoni Three-Cheese White Pizza image

A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic, lemon zest, ricotta cheese, and pepperoni make it a meal to remember.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 45m

Number Of Ingredients 10

2/3 cup heavy cream
1 ounce Parmigiano-Reggiano, finely grated (1/4 cup)
1 teaspoon minced garlic
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh juice
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
5 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 1/2 ounces thinly sliced pepperoni (1/2 cup)
5 ounces ricotta (2/3 cup)

Steps:

  • Preheat oven to 450°F with a pizza stone or baking sheet set on a rack in lowest position. Whisk together cream, Parmigiano, garlic, and lemon zest and juice; season with salt and pepper.
  • Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with remaining 1 tablespoon oil; season with salt and pepper.
  • Spread cream mixture evenly over dough, leaving a 1/2-inch border. Top with mozzarella and pepperoni. Bake in pan on stone 10 minutes. Dollop evenly with ricotta, then continue baking until crust is golden brown, 12 to 15 minutes more.

BASIC PEPPERONI PIZZA AND FOUR CHEESE PIZZA



Basic Pepperoni Pizza and Four Cheese Pizza image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h40m

Number Of Ingredients 31

1 teaspoon active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus more for oiling bowl
1/2 to 3/4 cup store-bought or homemade Pizza Sauce, recipe follows
12 ounces fresh mozzarella, sliced thin
1 cup pepperoni pieces
2 tablespoons olive oil
Salt and pepper
One 3.5-ounce jar pesto
12 ounces fresh mozzarella, sliced thin
4 ounces fontina, grated
4 ounces goat cheese, crumbled
1/4 cup grated Pecorino Romano
1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper
1 to 2 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped finely
1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
Salt and pepper
Salt and pepper
Pinch sugar
1 teaspoon dried oregano
8 to 10 fresh basil leaves, chopped

Steps:

  • For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not lukewarm--water.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined.
  • Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated.
  • Preheat the oven to 500 degrees F.
  • To prepare the dough for the pizza assembly: Divide the dough into two equal parts. Roll out one part as thinly as possible and place on a baking sheet. Repeat with the second piece of dough.
  • For the basic pepperoni pizza: Spread the sauce over the pizza base. Top with the sliced mozzarella and pepperoni.
  • For the four cheese pizza: Drizzle on the olive oil and sprinkle on some salt and pepper. Pour the jar of pesto onto the dough and spread evenly. Add the mozzarella, fontina, goat cheese and Pecorino Romano.
  • Bake both pizzas until the crusts are golden and the cheese is bubbly, 12 to 15 minutes.
  • For the tomato basil salad: While the pizzas are baking, heat the olive oil over medium-high heat in a small skillet. Add the garlic and stir, lightly frying for about a minute and removing it from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed. Set aside.
  • Top the four cheese pizza with the tomato basil salad. Cut the pizzas into slices and serve.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Add the dried oregano and basil. Reduce the heat to low and simmer for 30 minutes.

BROCCOLI, PEPPERONI AND THREE CHEESE CALZONES



Broccoli, Pepperoni and Three Cheese Calzones image

These Italian breads remind me of a folded-over pizza. They are filled with such yummy ingredients!

Provided by MARBALET

Categories     Savory Pies

Yield 6

Number Of Ingredients 18

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons white sugar
1 tablespoon olive oil
1 teaspoon salt
1 ½ heads fresh broccoli
⅔ cup shredded provolone cheese
⅓ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 clove garlic, minced
1 cup diced pepperoni
¼ cup olive oil
salt and pepper to taste
1 egg, beaten
1 tablespoon water
2 tablespoons cornmeal

Steps:

  • In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water. Let stand until it bubbles.
  • In a large bowl combine the flour, salt, and sugar. Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands. Make a well in the dry ingredients. Add proofed yeast mixture and work in by hand. Gradually add the remaining warm water. Blend well and gather into a ball.
  • Place one teaspoon of olive oil on a wooden board. Knead dough on board until smooth. Place dough in a greased bowl and cover with plastic wrap and a towel. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
  • Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks. Soak in cool water with 1 teaspoon salt for 15 minutes. Rinse in cool water. Cook in a large pot of boiling water for 5 minutes. Drain well and chop into small pieces. Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
  • Punch down dough and knead for one minute. Divide into six equal pieces. On a floured board, roll each section into a 8x10 inch rectangle.
  • In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
  • Sprinkle two 12x16 inch baking pans with cornmeal. Place three calzones on each baking pan. Brush remaining egg mixture on top of calzones. Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
  • Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown. Serve hot or cold.

Nutrition Facts : Calories 731.5 calories, Carbohydrate 73.3 g, Cholesterol 88.7 mg, Fat 36.2 g, Fiber 4.6 g, Protein 27.6 g, SaturatedFat 11.5 g, Sodium 1660.2 mg, Sugar 2.8 g

CLASSIC PEPPERONI PIZZA



Classic Pepperoni Pizza image

My friend Joan gave me this recipe before I married. It is a basic pizza recipe...easy to make...and toppings can be added to suit anyone.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 pizzas (6 slices each).

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon salt
2-1/2 cups all-purpose flour
SAUCE:
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/4 cup grated Parmesan cheese
2 teaspoons dried oregano
1 package (3 ounces) sliced pepperoni
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rest in a warm place for 10 minutes., Divide dough in half. On a floured surface, roll out each portion into a 10-in. circle. Transfer to two greased 12-in. pizza pans; build up edges slightly. Bake at 425° for 10-12 minutes or until golden brown., Meanwhile, in a small bowl, combine the tomato sauce, onion, garlic, salt and pepper; spread over crust. Sprinkle with Parmesan cheese and oregano. Arrange pepperoni over top; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 241 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges

HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Yield 6

Number Of Ingredients 16

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
  • For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  • Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
  • Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  • For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  • Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

DOUBLE-CHEESE PEPPERONI PIZZA



Double-Cheese Pepperoni Pizza image

Discover a delicious cheese surprise baked inside the Bisquick® mix pizza crust.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 11

3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons vegetable oil
4 smoked string cheese pieces (from 4- or 8-oz package), cut lengthwise in half
1/4 cup Italian-style tomato paste
1 small onion, cut lengthwise in half, then cut crosswise into thin slices
1/2 medium bell pepper, thinly sliced
1 can (4 oz) mushroom pieces and stems, drained
1/2 package (3.5-oz size) sliced pepperoni
1 can (2 1/4 oz) sliced ripe olives, drained, if desired
2 cups shredded mozzarella cheese (8 oz)

Steps:

  • In large bowl, stir Bisquick mix, water and oil until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
  • Move oven rack to lowest position. Heat oven to 450°F. Grease 12-inch pizza pan with shortening or cooking spray. Press dough on bottom and 1 inch over side of pizza pan. Place string cheese along edge of dough. Fold 1 inch edge of dough over and around cheese; press to seal. Bake 7 minutes.
  • Spread tomato paste over crust. Top with onion, bell pepper, mushrooms, pepperoni and olives. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 2 g

PEPPERONI PIZZA GRILLED SANDWICHES



Pepperoni Pizza Grilled Sandwiches image

"My father-in-law loves pizza toppings and grilled cheese sandwiches, so my mother-in-law and I came up with this recipe that combines the two," says Stacie Simpson of Florence, Texas. "These are great with ranch dresssing, too."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup pizza sauce
2 tablespoons chopped pepperoni
2 tablespoons chopped smoked kielbasa or Polish sausage
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Dash salt and pepper
4 slices white bread
1/3 cup shredded part-skim mozzarella cheese
1 tablespoon butter, softened

Steps:

  • In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high until heated through. Spread two slices of bread with meat mixture; sprinkle with cheese. Top with remaining bread. Butter outsides of sandwiches., Cook in a preheated sandwich maker according to manufacturer's directions until golden brown and cheese is melted.

Nutrition Facts : Calories 331 calories, Fat 18g fat (9g saturated fat), Cholesterol 43mg cholesterol, Sodium 952mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • If you don't have a pizza stone, you can use a baking sheet. Just preheat it in the oven before adding the pizza.
  • Don't overcrowd the pizza with toppings. This will make it soggy.
  • Bake the pizza until the crust is golden brown and the cheese is melted and bubbly.
  • Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

Pepperoni three cheese white pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its simple ingredients and quick preparation time, this pizza is sure to be a hit with everyone. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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