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Kitchen-blender-pepperoni-pizza

Kitchen Blender Pepperoni Pizza (No knead, No Fuss)

A no fuss, no knead, quick kitchen blender pepperoni pizza that is also economical and super delicious to make at home. Dough can be frozen for up to 3 months.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1

Ingredients

  • For the dough:
  • 1 cup plus 2 tablespoons whole milk
  • 1 tablespoon unsalted butter softened
  • 1 large egg at room temperature
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1 dash ground black pepper
  • cups plus 2½ tablespoons all-purpose flour (for a GF version, use a GF flour)
  • 1 tablespoons baking powder
  • For the topping:
  • 1/4 cup tomato sauce or just enough for a thin layer
  • 1 cup shredded mozzarella cheese or more, or other melting cheese of your choice
  • Pepperoni slices
  • leaves Fresh oregano or dried oregano

Instructions

  1. Preheat oven to 350°F (180°C).
  2. In a blender, blend together the milk, butter, egg, sugar, salt, and pepper. Add the flour, little by little, and blend until obtaining a homogeneous mixture. You may have to stop the blender a few times to mix with a wooden spoon and loosen flour from the sides of the blender. Once everything is well beaten, add the baking powder and stir well to incorporate it to the mixture.
  3. Pour batter into a butter greased pizza pan and spread with a spatula. Make sure to form a thin layer of dough. Bake for about 10 minutes.
  4. Remove pizza crust from the the oven, spread a thin layer of tomato sauce on top, top with the cheese and pepperoni. Bake again --- this time for 10-15 minutes. Serve with oregano leaves on top (and red pepper flakes if desired). Yield: 1 (16-inch) pizza or 2 (8-inch) pizzas.

Recipe Notes

IF YOU DON'T HAVE A BLENDER: Mix ingredients by hand using a wooden spoon.
TOPPING: You can also create you own!!!
STORAGE: Pizza dough can be baked for 10 minutes, allowed to cool, wrapped, and then frozen for up to 3 months.