Kitchen Blender Pepperoni Pizza (No knead, No Fuss)
User Reviews
5
8 reviews
Excellent
Kitchen Blender Pepperoni Pizza (No knead, No Fuss)
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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
- For the dough:
- 1 cup milk whole, plus 2 tablespoons
- 1 tablespoon butter softened, unsalted
- 1 egg at room temperature, large
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 dash black pepper ground
- 1½ cups all-purpose flour for a GF version, use a GF flour, 2 1/2 tablespoons
- 1 tablespoons baking powder
- For the topping:
- ¼ cup tomato sauce or just enough for a thin layer
- 1 cup mozzarella cheese or more, or other melting cheese of your choice, shredded
- pepperoni slices
- leaves oregano or dried oregano, fresh
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.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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