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Description
Food Network
Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup EVOO
- 1 lb. refrigerated pizza dough (at room temp)
- 1 1/2 cups tomato sauce
- 1 clove garlic (grated)
- 1/4 tsp. dried oregano
- kosher salt
- 1/4 onion (thinly sliced)
- 1 1/2 cups shredded mozzarella cheese (about 6 oz)
- 1/2 cup pepperoncini
- 1/2 cup sliced pepperoni (about 3 oz)
- 8 fresh basil leaves (thinly sliced)
- 5 oz. mixed salad greens (about 6 cups)
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Directions
- Put an inverted baking sheet or pizza stone on the bottom oven rack; preheat to 475 degrees F. Brush the bottom and side of a 10-inch deep-dish pizza pan or a 9-inch-round cake pan (preferably dark metal) with 2 tablespoons olive oil. Press the dough into the pan.
- Combine the tomato sauce, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Spread 1 cup of the sauce over the dough; scatter the onion on top. Transfer the pan to the hot baking sheet; bake until the crust puffs up slightly and starts browning, about 10 minutes.
- Remove the pizza from the oven; top with the cheese, pepperoncini and pepperoni, then top with the remaining sauce. Return to the hot baking sheet and bake until golden and crisp around the edge, about 12 minutes. Let cool 5 minutes. Top with the basil before slicing.
- Toss the greens with the remaining 2 tablespoons olive oil and the pepperoncini brine; season with salt and pepper. Serve with the pizza.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol35mg12% |
Sodium870mg36% |
Potassium490mg14% |
Protein12g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A80% |
Vitamin C40% |
Calcium25% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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