Deep-Dish Pepperoni Pizza And Arugula Salad Recipe

Developed by Charlyne Mattox in 2011, this delicious pizza will serve four hungry people. It takes a total of 50 minutes to make including preparation and cooking time.


This pizza will quickly become a family favorite.

Start a new tradition tonight and happy eating!


3 tablespoons olive oil

12 ounces store-bought pizza dough, at room temperature

1/2 pound mozzarella, grated (2 cups)

1 14.5-ounce can diced tomatoes, drained

1/2 teaspoon dried oregano

1/4 small red onion, thinly sliced

1/4 cup pitted kalamata olives, halved

4 mushrooms, thinly sliced

1 ounce sliced pepperoni

2 bunches arugula, thick stems removed (about 8 cups)

1 tablespoon red wine vinegar

kosher salt and black pepper


1. Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 1/2 tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.

2. In a small bowl, toss the onion, olives, mushrooms, and pepperoni with 1/2  tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.

3. Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve with the pizza.

Tip: Remember to put the pizza under the broiler for an additional minute or two if you want your cheese to brown up a bit more when it’s finished cooking.



Posted by M Dee Dubroff, on January 17, 2013 at 9:00 AM