Easy Homemade Turkey Pepperoni Pizza
This homemade Turkey Pepperoni Pizza recipe delivers that classic, pizzeria taste you crave with a lighter, savory twist the whole family will love. We layer lean turkey pepperoni over a golden crust with a double-cheese blend of melty mozzarella and creamy Colby. It is fast, incredibly satisfying, and the ultimate upgrade for your next Friday pizza night.
Looking for more pizza ideas? Check out these recipes: Mexican Taco Pizza, Cajun Chicken Sausage Deep Dish Pizza Pie, Roasted Garlic and Spinach Parmesan Pizza, Italian Beef and Pepperoni Stromboli, Florentine Pizza with a Basil Pesto Crust, Cheeseburger Pizza, and Spicy Beef Sausage Pizza.
Making a great pizza is easyāit’s all about intentional layering and building big flavor into the crust. Instead of piling all the meats on top where they dry out, we layer turkey pepperoni beneath the cheeses and across the surface, building flavor into the rich tomato sauce as it cooks.
Finishing the bake with a hot brush of melted garlic-herb butter over the outer rim ensures every biteāfrom the gooey center to the crispy crustātastes like it came straight from a gourmet brick oven.
What you’ll love about this recipe:
Ingredients needed to make Turkey Pepperoni Pizza:
Be sure to check out the full recipe and ingredient list below
- Pastry Flour: Coats the work surface so fresh dough doesn’t stick to the counter without making the crust tough.
- Fresh Pizza Dough: The yeasted foundation that stretches into a chewy crust with airy pockets.
- Pizza Sauce: The vibrant tomato base that adds sweet acidity and moisture, balancing the rich cheeses and salty meats. I use Raoās Homemade Pizza Sauce or Pomi Pizza Sauce, but feel free to use your preferred pizza sauce.
- Uncured Turkey Pepperoni Slices: Lean, smoky cured meat layered throughout the pie for classic spiced pepperoni flavor without excess oil.
- Colby Cheese Block: Sliced thin for a smooth, creamy melt and buttery contrast to the sharp sauce.
- Mozzarella Shredded Cheese: The primary cheese, providing the classic golden melt and signature stretchy cheese pull.
- Dried Parsley: A finishing herb that adds subtle aroma and bright visual contrast across the melted cheese.
- Butter: Adds flavor to the baked edges of the crust.
- Italian Seasoning: Infuses the melted butter with classic oregano, basil, and garlic aromatics.
Turkey Pepperoni vs. Traditional Pepperoni: Why Make the Swap?
Turkey pepperoni contains roughly 50% to 70% less fat. Because there is minimal rendering during the bake, the cheese stays clean and golden, the crust stays crisp, and you skip the need to dab your pizza slices with a paper towel before taking a bite.
Also, pepperoni gets its iconic flavor not from the meat itself, but from its signature spices: paprika, crushed red pepper, fennel seed, and garlic. High-quality turkey pepperoni uses the exact same spice blend, so the aroma and upfront flavors are very close to the original.
How to make a Turkey Pepperoni Pizza:
Preheat the Oven: Preheat your oven to 400Ā°F (205Ā°C). Lightly grease a 16-inch pizza pan or line it with parchment paper.
Roll the Dough: Sprinkle the pastry flour evenly over a clean kitchen countertop. Using your hands, place the fresh dough onto the flour and gently flatten it into a rough circle. Using a pizza dough roller, roll the dough outward into a circle about 16 inches in diameter. Carefully transfer the rolled dough onto your prepared pizza pan. Note: Keep the pastry flour light on your rolling surface; use just enough so the pin glides without sticking to the dough.
Sauce the Base: Using a large spoon or ladle, spread the pizza sauce evenly across the dough, leaving a clean Ā½-inch border around the outside edges for the crust.
First Meat Layer: Arrange a single layer of turkey pepperoni slices directly over the sauce.
Add Colby and the Second Meat Layer: Cut the Colby block into small, thin pieces and scatter them evenly over the pizza. Add a second layer of turkey pepperoni over the Colby cheese.
Mozzarella and Top Meat Layer: Spread the shredded mozzarella over the entire pizza, completely covering the toppings. Arrange the remaining turkey pepperoni slices over the cheese.
Season and Bake: Sprinkle the dried parsley evenly across the top. Place the pan on the center rack and bake for 15 to 18 minutes, or until the crust is golden-brown and the cheese is melted and bubbling.
Herb Butter Wash: While the pizza bakes, melt the butter in a small microwave-safe bowl. Stir in the Italian seasoning until combined. Note: Mix the melted butter and Italian seasoning during the final 3 minutes of the oven timer so it stays warm and fluid for easy brushing over the crust.
Brush and Serve: Remove the pizza from the oven. Using a pastry brush, immediately spread the seasoned melted butter all along the warm outer crust. Let the pizza cool for 5 minutes to set the cheese, then slice and serve warm.
Tips
Pizza Tips & Tricks
- Always pull fresh pizza dough out of the refrigerator 30 to 45 minutes before rolling. Cold dough contracts and springs back stubbornly, while room-temperature dough rolls out smoothly without tearing.
- For an extra-crisp bottom crust, bake the pizza on the lowest oven rack for the first 10 minutes, then move it to the center rack to finish melting the top.
- Swap out Colby for smoked provolone, Gouda, or pepper jack for a subtle smoky or spicy flavor.
- Want to add veggies? Add sliced black olives, sautƩed bell peppers, or thinly sliced red onions on top of the sauce layer.
- Drizzle warm hot honey over the finished pepperoni slices right before serving for a sweet-heat kick.
- Store leftover slices in an airtight container or wrapped tightly in foil in the refrigerator for up to 4 days.
- To reheat, avoid the microwave, which turns pizza crust rubbery. Reheat slices in a dry skillet over medium-low heat for 3 to 4 minutes (covered with a lid to melt the cheese), or pop them in a 375Ā°F oven or air fryer for 4 to 5 minutes for fresh-out-of-the-box crispness.
When you want a great-tasting pepperoni pizza minus the pork, put this Easy Homemade Turkey Pepperoni Pizza on the table, and I promise you will not regret it!
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Easy Homemade Turkey Pepperoni Pizza
Bake the best Turkey Pepperoni Pizza! Made with fresh dough, double melted cheese, savory turkey pepperoni, and a garlic herb butter crust.
- Total Time: 28 minutes
- Yield: 8 1x
Ingredients
- 1/3 cup pastry flour, for dusting
- 1 lb fresh pizza dough, room temperature
- 15 oz pizza sauce
- 4 oz uncured turkey pepperoni slices, divided
- 4 oz Colby cheese block, cut into small, thin pieces
- 1 lb mozzarella cheese, shredded
- 1 tbsp dried parsley
- 1 tbsp butter
- 1 tsp Italian seasoning
Get Recipe Ingredients
Instructions
- Preheat your oven to 400Ā°F (205Ā°C). Lightly grease a 16-inch pizza pan or line it with parchment paper.
- Sprinkle the pastry flour evenly over a clean kitchen countertop. Using your hands, place the fresh dough onto the flour and gently flatten it into a rough circle. Using a pizza dough roller, roll the dough outward into a circle about 16 inches in diameter. Carefully transfer the rolled dough onto your prepared pizza pan.
- Using a large spoon or ladle, spread the pizza sauce evenly across the dough, leaving a clean Ā½-inch border around the outside edges for the crust.
- Arrange a single layer of turkey pepperoni slices directly over the sauce.
- Cut the Colby cheese block into small, thin pieces and scatter them evenly across the pizza. Add a second scattering of turkey pepperoni over the Colby cheese.
- Spread shredded mozzarella over the entire pizza, completely covering the toppings. Arrange the remaining turkey pepperoni slices over the cheese.
- Sprinkle the dried parsley evenly across the top. Place the pan on the center rack and bake at 400Ā°F for 15 to 18 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- While the pizza bakes, melt the butter in a small microwave-safe bowl. Stir in the Italian seasoning until combined.
- Remove the pizza from the oven. Using a pastry brush, immediately brush the seasoned, melted butter over the warm outer crust. Let the pizza cool for 5 minutes to set the cheese, then slice and serve warm.
Notes
Always pull fresh pizza dough out of the refrigerator 30 to 45 minutes before rolling. Cold dough contracts and springs back stubbornly, while room-temperature dough rolls out smoothly without tearing.
If you prefer an extra-crisp bottom crust, bake the pizza on the lowest oven rack for the first 10 minutes, then move it to the center rack to finish melting the top.
I use Raoās Homemade Pizza Sauce or Pomi Pizza Sauce, but feel free to use your preferred pizza sauce.
Nutrition
- Calories: 375
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
That first picture is COMPLETE food porn. OMG. People have made fun of me for using turkey pepperoni, but I swear by it and have been doing it for many years. I did use veggie pepperoni before that, but it’s really not as good as the turkey. I’m adding your pizza recipes to my Game Day Word document, giving you full honors if I serve it and people rave, of course!
You can’t sleep on turkey pepperoni! š
Excellent! I made this on Friday because I haven’t had pepperoni pizza in a long time because I stopped eating pork. I was curious if anyone else tried to make this type of pizza and here you are. š I think I’m going to try putting the Italian seasoning in my butter mix instead of just garlic. But this particular Pizza tastes very good and no one was able to tell that it was Turkey because you really can’t tell yourself. Stay blessed y’all!