Pepperoni and Potato Pizza

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Here, the basal condiment is simply a pureed premix of pepperoni, onion, olive lipid and garlic; its spiciness is offset by the tender potatoes, nutty Gruyere and mild goat cheese.

You'll marque much pepperoni condiment than you request for this recipe; it tin beryllium cooked, cooled and refrigerated up to 2 weeks successful advance. The potatoes tin beryllium roasted and refrigerated a time oregon 2 successful advance.

Ingredients

measuring cup

Servings: 2-4 (makes 1 10-inch pie)

For the sauce

3 tablespoons extra-virgin olive oil
1/2 tiny onion, chopped into tiny dice
3 mean cloves garlic, chopped into precise bladed slices
8 ounces pepperoni, chopped into bladed slices (may substitute turkey pepperoni)
1/2 spoon fennel seed, toasted (see NOTE)
1/2 spoon crushed reddish capsicum flakes
3 canned full plum tomatoes, chopped, with their juices
3/4 cupful no-salt-added chickenhearted broth
1 bay leaf

For the pizza

6 to 8 ounces fingerling oregon tiny Yukon Gold potatoes, chopped lengthwise into 1/4-inch slices (unpeeled)
1 tablespoonful extra-virgin olive oil
Kosher salt
Freshly crushed achromatic pepper
1 information Neapolitan-Style Pizza Dough (250 grams; spot related recipe)
Flour, for dusting
2 tablespoons finely chopped caller chives
2 ounces Gruyère cheese, thinly sliced
2 ounces plain goat cheese

Nutritional Facts

Per serving (based connected 4, utilizing 1/4 cupful of sauce)

Calories
340
Fat
15 g
Saturated Fat
6 g
Carbohydrates
35 g
Sodium
570 mg
Cholesterol
30 mg
Protein
14 g
Fiber
2 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Sauce look adapted from cook Mike Isabella; topping look from lawman Food/recipe exertion Bonnie S. Benwick; dough look adapted from "Food of the Italian South: Recipes for Classic Disappearing, and Lost Dishes," by Katie Parla (Clarkson Potter, 2019); baking method adapted from "Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone," by Marc Vetri and David Joachim (Ten Speed Press, 2018).

Tested by Becky Krystal and Bonnie S. Benwick.

Published April 30, 2019

Updated March 16, 2026