Pepperoni Sticks Recipe
Pizza bread topped with fresh mozzarella cheese and pepperoni.
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Ingredients
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Dough / Bread Base
Sauce
Topping
Finishing / Serving
Method
Dough / Bread Base
Preheat and prepare
Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the 2 tbs all-purpose flour.
Shape the dough
On the floured surface, stretch or roll the 1 lb pizza dough into a rectangle about 12 x 10 inches and roughly 1/4 inch thick. If the dough resists, let it rest 5–10 minutes and then continue. Transfer the stretched dough to a parchment-lined baking sheet or a pizza peel dusted with semolina or flour.
Sauce
Evenly spoon the 3 tbs pizza sauce over the dough, leaving a 1/2-inch border around the edges. Sprinkle the 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes evenly over the sauce for seasoning.
Topping
Prepare the mozzarella
Slice or tear the 8 oz fresh mozzarella into 1/8–1/4-inch pieces. Pat any excess moisture with a paper towel so the bread doesn't get soggy.
Distribute the mozzarella pieces evenly over the sauced dough so the cheese covers the surface in a single layer. Try to leave a small rim for the crust.
Arrange the 40 pepperoni slices evenly on top of the mozzarella. You can overlap slightly or place them in rows to create a 'stick' look when cut. Reserve a few pepperoni slices to add immediately after baking if you prefer them less curled.
Sprinkle the 2 tbs grated Parmesan lightly over the top for extra flavor and browning.
Bake
Slide the prepared pizza onto the preheated stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, or until the crust is golden-brown and the cheese is bubbly and lightly browned. Baking time will vary with oven and thickness of dough—watch closely after 8 minutes.
Finishing / Serving
Remove the pizza from the oven and transfer to a cutting board. Immediately brush the crust with the 1 tbs garlic or melted butter, then sprinkle with 1/4 tsp coarse sea salt and 1/8 tsp freshly ground black pepper while still hot.
If you reserved a few pepperoni for less-cooked topping, place them on now. Scatter the optional fresh basil leaves over the hot pizza for brightness.
Using a pizza cutter or sharp knife, cut the pizza into 8 long 'sticks' (about 8 strips) or into desired portions. Serve hot.