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Kitchen-blender-pepperoni-pizza
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4 from 1 vote

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
  • ½ 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:
  • ¼ 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

  • Preheat oven to 350°F (180°C).
  • 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.
  • 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.
  • 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.

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