Pepper & Onion Pepperoni Pan Pizza
I’m SO obsessed with how this gluten-free pan pizza came out! It has the the most perfectly crispy but still soft and chewy crust. Made with Wisconsin brick cheese and a sun-dried tomato paste pizza sauce with pepperoni, green peppers and onions on top. A pizza I’ll probably be thinking about for the foreseeable future!
Servings : 1 medium sized pizza
Prep Time: 35 minutes + chill time
Cook Time : 25 minutes
Ingredients
For the Crust
1 package Cup4Cup pizza crust mix, See Recipe Notes
1 + 1/4 cup warm water (110-95°F)
1 large egg, room temperature
2 teaspoons apple cider vinegar
1-2 tablespoons olive oil
For Assembling the Pizza
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 cup freshly grated parmigiano reggiano
8 oz Wisconsin brick cheese, shredded
1 cup pizza sauce, store bought OR homemade
1/4 cup sun-dried tomato paste
15-20 slices pepperoni
1/2 green pepper, thinly sliced
1/2 medium white onion, thinly sliced
red pepper flakes and dried parsley for topping, optional
Directions
In a large bowl, whisk together the Cup4Cup pizza crust mix and the yeast from the included packet. In a separate bowl, mix together the warm water, egg, and apple cider vinegar.
Add the wet mixture to the dry ingredients and begin to combine using a fork or spatula. When a rough dough starts to form, you can begin kneading it gently with your hands. It will look a bit craggy.
Add in the olive oil, one tablespoon at a time, until the dough starts to come together. Continue kneading the dough until smooth. If at any point the dough becomes too sticky, cover it and let it rest for a few minutes before kneading it again.
Form the dough into a large ball and transfer it to a well oiled airtight container. Place the dough in the refrigerator to cold ferment for at least 24 hours and up to 48 hours. When the dough is ready, preheat your oven to 500°F and place your oven rack at the lowest possible position.
Thoroughly coat the bottom and sides of a 11” cast iron skillet with about 3 tablespoons of olive oil and begin to gently press and spread the dough to fit the pan. If the dough feels too stiff to press out cover let it rest for about 20 minutes to warm up slightly before continuing to press it out.
In one bowl, mix together the sun-dried tomato paste and pizza sauce. In another smaller bowl, combine the olive oil, minced garlic, oregano and black pepper.
To assemble the pizza first spread the oil and garlic mixture evenly over the dough. Sprinkle on about half of the parmesan cheese, then add on the brick cheese, reserving a small handful for later. Make sure to spread the cheese all the way to the edges for that crispy caramelized crust.
Add the pizza sauce on top of the cheese in generous dollops, then add on the pepperoni slices. Lastly, top the pizza with the the sliced green peppers and onions then top with the reserved handful of brick cheese.
Bake in the oven for about 20-25 minutes. Then transfer the pizza onto a wire rack to cool slightly before cutting into slices. Serve topped with the remaining grated parmesan and a sprinkle of red pepper flakes or dried parsley if desired.
Notes
I can only recommend making this pizza with the Cup4Cup mix. I have not tested this recipe with any other gluten-free pizza mixes or doughs.
