Ultimate Pepperoni Pizza

Pepperoni Pizza and Pinot Meunier

One of the best things about living in New York is leaving the city. Really! There is so much to do. Within a four hour drive, you can go to the mountains, the beach, another city, or possibly my fave – you can go wine tasting. At the end of Long Island is one of New York state’s more prominent wine country areas. Vineyard after vineyard sits all in a gorgeous, cozy row, inviting you into their tasting rooms. Matt and I have been going at least once a year since we were first married.

making pepperoni pizza with ricotta

making pepperoni pizza

It is so much fun, and so relaxing. We have our favorites by now, of course, but we like trying new places too. Last year, we found a new winery we now love, and they have an interesting red that is a close cousin of the pinot noir, called pinot meunier. We sampled it at a tasting, and the staff there told us that it’s outstanding with pepperoni pizza.

pepperoni pizza

Huh? Pepperoni pizza? That left me scratching my head a little. I have never, I repeat NEVER associated pepperoni pizza with wine. I mean, beer, for sure, but wine? That seems odd. And what seemed even odder was the first mental picture I got, which was ordering a greasy, cheap-o, pepperoni pizza from Papa John’s or somewhere and then breaking open this delicious wine. Seriously, not adding up.

Ultimate Pepperoni Pizza

So I decided to make what I have deemed is the ultimate pepperoni pizza to accompany this special wine. You are not getting this one from a delivery franchise, no sir. This pizza is amazing, if I can toot my own horn for a second. First of all, there is lots and lots of pepperoni! Commercial pepperoni pizzas are so stingy with their product. And secondly, I am not so certain that tomato sauce and pepperoni really go together. The acidity of the tomatoes seems to almost fight with the saltiness of the pork. So I used creamy ricotta instead, and it was wonderful.

Ultimate Pepperoni Pizza

If you love pepperoni pizza, then you have to try this one! Whether or not you have wine to go with it, you’ll love it. And the winery doesn’t ship outside the state of New York, so I’m not going to bother linking to them. Boo. But, enjoy the pizza!

pepperoni pizza

{One year ago: Molasses Mustard Pork Chops}

1 lb. pizza dough, at room temperature
½ cup ricotta cheese
1 tbs grated parmesan
1 tsp dried oregano
Pinch of crushed chile flakes
8 oz. fresh mozzarella, shredded
½ package sliced pepperoni

Preheat your oven to 425 F. Lightly grease a round pizza pan. Using either your hands or a rolling pin, stretch the pizza dough into a circle to fit the pan. Poke it all over with the tines of a fork. Bake in the oven for 8 minutes.
Remove the dough from the oven and spread the ricotta cheese all around. Evenly sprinkle the parmesan, dried oregano, and chile flakes on top of the ricotta. Then sprinkle the shredded mozzarella over the ricotta. Arrange the pepperoni slices on top of the mozzarella, overlapping as you go.
Return the pizza to the oven for about 10 minutes, until the cheese is bubbling and the edges of the crust are browning.
Remove from the oven and let rest for 10 minutes. Then slice and serve. Garnish with extra grated parmesan, dried oregano, and/or chile flakes if desired.

5 responses to “Ultimate Pepperoni Pizza

  1. It sounds as if NY and SF have much in common! You’re right about pepperoni and tomato sauce being too acidic together–we’ll have to try your version next time–I’ll bet it’s perfect!

    • Thanks! I’ve never been to SF, but I’m dying to visit. I think you’re right, NY and SF probably do have a lot in common. I can’t wait to get out there.

  2. Julie,
    This really does look like the ultimate pepperoni pizza, and my son would love it if I made it for him. Next time I make mozzarella/ricotta I’ll do just that.

  3. Pingback: Chipotle Bacon Margaritas | The Texan New Yorker

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