Kitchen Blender Pepperoni Pizza (No knead, No Fuss)

Name: Kitchen Blender Pepperoni Pizza (No knead, No Fuss)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: For the dough:; 1 cup plus 2 tablespoons whole milk; 1 tablespoon unsalted butter; 1 large egg; ½ teaspoon sugar; 1 teaspoon salt; 1 dash ground black pepper; 1½ cups plus 2½ tablespoons all-purpose flour; 1 tablespoons baking powder; For the topping:; ¼ cup tomato sauce; 1 cup shredded Mozzarella cheese; pepperoni slices; leaves fresh oregano

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5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
1
Course
Dinner
Cuisine
Brazilian

Kitchen Blender Pepperoni Pizza (No knead, No Fuss)

Soren Pugh

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A no fuss, no knead, quick kitchen blender pepperoni pizza that is also economical and super delicious to make at home. Dough can be frozen for up to 3 months.

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Ingredients

Servings

For the dough:
1 cup plus 2 tablespoons whole milk
1 tablespoon unsalted butter softened
1 large egg at room temperature
½ teaspoon sugar
1 teaspoon salt
1 dash ground black pepper
1½ cups plus 2½ tablespoons all-purpose flour (for a GF version, use a GF flour)
1 tablespoons baking powder
For the topping:
¼ cup tomato sauce or just enough for a thin layer
1 cup shredded Mozzarella cheese or more, or other melting cheese of your choice
pepperoni slices
leaves fresh oregano or dried oregano

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Instructions

Preheat oven to 350°F (180°C).
In a blender, blend together the milk, butter, egg, sugar, salt, and pepper. Add the flour, little by little, and blend until obtaining a homogeneous mixture. You may have to stop the blender a few times to mix with a wooden spoon and loosen flour from the sides of the blender. Once everything is well beaten, add the baking powder and stir well to incorporate it to the mixture.
Pour batter into a butter greased pizza pan and spread with a spatula. Make sure to form a thin layer of dough. Bake for about 10 minutes.
Remove pizza crust from the the oven, spread a thin layer of tomato sauce on top, top with the cheese and pepperoni. Bake again --- this time for 10-15 minutes. Serve with oregano leaves on top (and red pepper flakes if desired). Yield: 1 (16-inch) pizza or 2 (8-inch) pizzas.

Notes

IF YOU DON'T HAVE A BLENDER: Mix ingredients by hand using a wooden spoon. TOPPING: You can also create you own!!! STORAGE: Pizza dough can be baked for 10 minutes, allowed to cool, wrapped, and then frozen for up to 3 months.