50 Must-Try Recipes for Pizza Lovers

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Pretzel Crust Pepperoni Pizza

Indulge in a delightful fusion of soft pretzel crust and classic pizza toppings, creating the perfect comfort food for any occasion. This recipe combines the chewy, salty goodness of a pretzel with gooey cheese and savory pepperoni.

Ingredients (serves 4)

Pretzel Crust:

• 2 1/4 tsp (1 packet) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 1 1/2 tsp salt
• 1/4 cup baking soda
• 3 cups water
• 1 egg, beaten
• Coarse sea salt, for sprinkling

Toppings:

• 1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 24 slices pepperoni
• 1 tbsp olive oil
• Fresh basil leaves, for garnish (optional)

Instructions:

1. In a large bowl, combine warm water, sugar, and yeast. Stir and let it sit for about 5 minutes, until it becomes foamy.
2. Add flour and salt to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. Punch the dough down and divide it into 4 equal portions. Roll each portion into a pizza round.
7. In a large pot, bring 3 cups of water and baking soda to a boil.
8. Carefully dip each dough round into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
9. Brush each pretzel crust with the beaten egg and sprinkle with coarse sea salt.
10. Spread pizza sauce evenly over each crust.
11. Sprinkle mozzarella and Parmesan cheese over the sauce.
12. Arrange pepperoni slices on top of the cheese.
13. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
14. Remove from the oven and let cool for a few minutes.
15. Drizzle with a little olive oil and garnish with fresh basil leaves, if desired.
16. Serve!

Enjoy!