Pepperoni, Pepper, and Provolone Pizza

Pepperoni, Pepper, and Provolone Pizza
Contributor
Pepperoni, Pepper, and Provolone Pizza
Stonefire

Pepperoni, Pepper, and Provolone Pizza

Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

2
Servings
58
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Stonefire thin pizza crust with sauce
  • 2 Tablespoons homemade or store-bought basil pesto
  • 20-24 slices dry cured pepperoni
  • 6-8 slices provolone cheese
  • ¼ Cup diced roasted red peppers
  • 1 Tablespoon chopped fresh basil

Directions

Preheat oven to 450 degrees F. Spread the Stonefire pizza sauce evenly over the pizza crust and top with the basil pesto, drizzling it around.

Place the slices of provolone on the sauce and top with the pepperoni, spacing the slices evenly over the pizza crust. Top with the shredded mozzarella and roasted red peppers.

Place pizza directly on the middle rack of the preheated oven.  Cook for 6 to 7 minutes or until toppings and crust are heated through and the cheese is fully melted and starting to brown. Remove from oven, top with basil, slice and serve.

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
1g
4%
Carbohydrate, by difference
1g
1%
Protein
1g
2%
Vitamin A, RAE
34µg
5%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
38mg
4%
Choline, total
1mg
0%
Folate, total
9µg
2%
Magnesium, Mg
11mg
3%
Phosphorus, P
19mg
3%
Selenium, Se
1µg
2%
Sodium, Na
155mg
10%
Water
14g
1%

Pepperoni Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pepperoni Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.