Pepperoni Pizza (kids) Recipe

Preheat and prepare

Preheat the oven to 450°F (230°C). If using a pizza stone, place it in the oven while it preheats. Lightly dust a pizza peel or baking sheet with cornmeal or 1–2 tablespoons of flour to prevent sticking.

If using store-bought dough: remove dough from the refrigerator 20–30 minutes before baking so it relaxes. On a lightly floured surface, gently press and stretch the dough into a 10–12 inch round, about 1/4 inch thick for kids’ pizza. If using a pre-baked crust, skip stretching and place the crust on the prepared baking sheet.

Place the stretched dough onto the prepared peel or baking sheet. Brush the outer 1/2 inch of the crust lightly with 1 teaspoon olive oil to encourage golden color and keep it tender for kids.

Spoon 3 tablespoons of tomato pizza sauce onto the center of the dough. Using the back of the spoon, spread the sauce in a circular motion leaving a 1/2 inch border for the crust. Keep the sauce amount moderate so the pizza is easy for children to handle.

Evenly sprinkle 1 cup shredded mozzarella over the sauced surface, leaving the crust edge clear. If using, sprinkle 1 teaspoon grated parmesan lightly on top for extra flavor.

Place about 18–22 mini pepperoni slices evenly across the cheese so each slice of pizza will have several pepperoni pieces. For kids who prefer less, reduce to 8–10 slices. Press each pepperoni gently into the cheese so it adheres.

If using, set 3–4 small basil leaves aside to add after baking, to keep them bright and fresh (optional for kids who like herbs).

Transfer the prepared pizza to the preheated oven (onto the stone or baking sheet). Bake at 450°F (230°C) for 8–12 minutes, or until the crust is golden and the cheese is melted and bubbly. Time will vary with oven and crust thickness: check at 8 minutes and continue in 1–2 minute increments to avoid burning.

Remove the pizza from the oven and let it rest on a cutting board for 2–3 minutes to allow the cheese to set slightly (easier for kids to eat). If desired, place the reserved basil leaves on top now.

Slice the pizza into 6 kid-friendly slices (or 8 smaller pieces) using a pizza cutter or sharp knife. Allow to cool slightly more if serving to very young children so slices aren't too hot.

Serve warm. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a 375°F (190°C) oven for 6–8 minutes or in a toaster oven until heated through to keep crust crisp.