Ingredients
Units
Scale
- 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
Instructions
- Preheat your oven to 400°F (205°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 ½-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 400°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 Rao’s 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