1-Dish Pepperoni Cheese Pizza Bake

1-Dish Pepperoni Cheese Pizza Bake

69 Reviews 18 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  Fleischmann's® Yeast

“Pizza was never easier than this--spread the sauce, pepperoni and cheese on pizza batter and bake for 30 minutes for a savory, deep-dish treat.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9-1/2 inch deep dish pizza

ADVERTISEMENT

Directions

  1. Mix batter ingredients in a pre-sprayed 9-1/2-inch deep dish pie plate. Spread pizza sauce evenly over batter.
  2. Top dough with pepperoni slices. Firmly push pepperoni into batter. Sprinkle with cheese.
  3. Bake by placing in a cold oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.

Share It

Reviews (69)

Rate This Recipe
Heather in KY
43

Heather in KY

This was really good! My husband and kids loved it. I did make a couple of changes. I doubled the recipe to make 2 because I didn't know if one would be enough for the four of us. We ended up with 1/2 of one left over which my husband took for lunch the next day. I only used 1 cup of reduced fat cheese on each one and I used turkey pepperoni to cut back on some fat. I added 1/2 lb of cooked sausage to each one. This would be good with any of your favorite pizza toppings. Next time I'm going to add ham and banana peppers. The kids are wanting me to fix this again next week! Yummy!

Tricia Jaeger
39

Tricia Jaeger

Easy, attractive and tasty. Not restaurant quality but it's still pretty good. I did not have the RapidRise yeast but did have Fleischmann's BreadMachine Yeast which says on the label it's "also ideal for all RapidRise Recipes". Since this was a Fleichmann's recipe I took their own advice. I guess it worked. I didn't have a deep-dish pie plate so I chose to use a 10" springform pan and it worked beautifully. Since you can take the sides off it made cutting it easier. Well (olive) oiled hands made spreading the dough into the well oiled pan a breeze. I chose to mix my dough in a separate bowl. I did find that the crust was a little doughy while the cheese was perfectly brown, next time I'll bake it on the lower middle rack.

crazycatlady -  "CCL"
39

crazycatlady - "CCL"

I used my 9" round cake pan for this. Instead of pepperoni, I used ham and pineapple. I found that 1 1/2 cups of cheese was plenty. I sprinkled Italian seasoning over the cheese before baking. The directions were perfect, starting with a cold oven and then baking exactly 30 minutes. Other than playing around with the toppings, the only change I plan to make next time (this weekend!!!) is to coat the dough all over VERY well with olive oil and sprinkle some cornmeal in the bottom of my pan. Thanks for the recipe, I will use it often for a quick lunch or weekend meal!

More Reviews

Similar Recipes

Master Pizza Dough
(278)

Master Pizza Dough

1-Dish Taco Bake
(93)

1-Dish Taco Bake

Grilled Pizza
(58)

Grilled Pizza

1-Dish Chicken Parmesan
(43)

1-Dish Chicken Parmesan

Creepy Mini Pizzas
(27)

Creepy Mini Pizzas

Breakfast Pizza
(3)

Breakfast Pizza

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 15 g
  • 23%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 34 mg
  • 11%
  • Sodium
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Master Pizza Dough

>

next recipe:

Pizza Margherita from Fleischmann's(R)