Pizza (Gf, Nf, Lc) Recipe

Name: Pizza (Gf, Nf, Lc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: traditional pepperoni; 1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere); 1 cup marinara/red sauce (see recipe elsewhere); 4-6 ounces shredded mozzarella; 2-3 ounces finely grated parmigiano reggiano; 24 slices pepperoni (pork or turkey); 1 tablespoon oregano leaves; 1 tablespoon basil leaves; 1 tablespoon red pepper flakes; pork, pepper, onion; 1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere); 0.5 pounds Italian sausage; 1 sweet onion, finely diced; 1 red bell pepper, finely diced; 1 tablespoon garlic, finely diced; 1 teaspoon fennel seed; 1 teaspoon oregano leaves; 1 teaspoon basil leaves; 4-6 ounces shredded low-salt swiss cheese; 2-3 ounces shaved parmigiano reggiano

Servings: persons

traditional pepperoni
1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
1 cup marinara/red sauce (see recipe elsewhere)
4-6 ounces shredded mozzarella
2-3 ounces finely grated parmigiano reggiano
24 slices pepperoni (pork or turkey)
1 tablespoon oregano leaves
1 tablespoon basil leaves
1 tablespoon red pepper flakes
pork, pepper, onion
1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere)
0.5 pounds Italian sausage
1 sweet onion, finely diced
1 red bell pepper, finely diced
1 tablespoon garlic, finely diced
1 teaspoon fennel seed
1 teaspoon oregano leaves
1 teaspoon basil leaves
4-6 ounces shredded low-salt swiss cheese
2-3 ounces shaved parmigiano reggiano

1
the crust, freshly made, is still warm and in its pan; dust the crust with half of the grated cheese, then coat with the sauce
2
distribute the mozzarella, then the pepperoni
3
dust with the remaining grated cheese and the herbs and pepper flakes
4
cook uncovered for 15-20 minutes at 400F
5
caramelize the onions in some oil; about half-way through, add the pepper; near the end, add the garlic and lightly brown; remove and reserve
6
brown the pork in some oil
7
when it is browned and a good crumble, add back the onion and pepper mixture, blend and heat thoroughly, about 10 minutes; add the fennel seed and herbs
8
remove to a strainer over a bowl to drain the excess liquids
9
the crust, freshly made, is still warm and in its pan; coat with the cheese
10
top the cheese with the pork mixture
11
cook uncovered for 15-20 minutes at 400F

920

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: traditional pepperoni, 1 pre-cooked pizza crust (9x13 in) (see recipe elsewhere), 1 cup marinara/red sauce (see recipe elsewhere), 4-6 ounces shredded mozzarella, and more.

Yes, Pizza (Gf, Nf, Lc) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pizza (Gf, Nf, Lc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions