Turkey Pepperoni Pizza (with Fresh Mozzarella Cheese)
This homemade turkey pepperoni pizza recipe combines a perfectly baked crust, flavorful tomato sauce, fresh melty mozzarella, and turkey pepperoni for an absolutely delicious pizza without pork or beef. Made with simple ingredients and easy-to-follow steps, this pizza with turkey pepperoni delivers all the satisfaction of your favorite pizzeria pie right in your own kitchen.
Wanna save this recipe for later? 📬
Equipment
- 1 Pizza Peel
- 1 pizza steel or pizza stone
Ingredients
- 1 ball pizza dough 1/2 of the linked pizza dough recipe
- 4 g tomato sauce 4 TBSP or 1/4 cup
- 6 ounces fresh mozzarella up to 8 ounces or 1 ball of fresh mozzarella
- 4 ounces turkey pepperoni 1 package
- semolina flour for dusting the pizza peel and easily transferring pizza
Instructions
- Preheat. Preheat your oven to 500ºF for at least 30 minutes before baking.*
- Sprinkle semolina. Sprinkle semolina flour on your pizza peel so the dough won’t stick. If your dough is very elastic, make sure to allow it to rest for 15-20 minutes before attempting to stretch it.**
- Spread the sauce. Add your pizza sauce to the dough, gently spreading it around with the back of a spoon until it evenly covers the pizza.
- Cover with cheese. Add 6 ounces of fresh mozzarella cheese, taking care to pull the fresh mozzarella apart and evenly distribute it. It won’t totally cover the pizza sauce, that’s alright! It will cover the pizza as it melts.
- Add pepperoni. Add the layer of pepperonis next. Make sure to evenly distribute them so each slice will have pepperonis on it!
- Bake. Slide your pizza off the peel into the oven and bake it for 10 - 12 minutes, until the cheese is melted and bubbly, and the crust is a light golden brown.
- Remove & slice. When the pizza is melty and baked, remove it from the oven. Allow it to cool for 1-2 minutes, then slice it using a pizza cutter or kitchen shears.
- Serve. Serve your pizza immediately, or let it continue to cool for up to 5 minutes. It will cool quickly, so don’t let it sit for too long, or wrap it in plastic wrap for up to 48 hours. You can also freeze your wrapped pizza in a zip top bag for longer storage!
Notes
a note about the cheese 🧀
Make sure to use FRESH MOZZARELLA. Turkey pepperoni is leaner and dryer than regular pepperoni, so shredded mozzarella will not add enough moisture to the pizza.
I use about 3/4 of an 8 ounce ball, so about 6 ounces. You can use the whole amount for an extra cheesy pizza!
par-bake your crust 👩🏻🍳
You can par bake the crust first if you’re worried about a soggy pizza! Put the dough in the oven for 2-3 minutes, allowing it to bake up just a bit before adding the rest of the toppings. You may want to sprinkle more semolina on the pizza peel because the hot pizza will stick easier to the peel, making it a bit more difficult to slide on and off the pizza peel.
*Worried about using such a high oven temperature? 🥵
It’s okay! Make sure your oven is clean and free of any debris before turning your oven on, and trust that oven manufacturers design ovens to go to these temperatures for a reason! Keep the space around your oven free of any clutter just to be extra safe.
**No specialty pizza equipment? 🤔
Don’t worry, you can still make this pizza even if you don’t have a pizza peel, baking steel, or pizza stone! You can shape and bake the pizza directly on a cookie sheet! It won’t get AS crispy on the bottom, but it will still be great! I have also used a cookie sheet without a rim as a pizza peel, sliding the pizza onto ANOTHER cookie sheet in the oven, and that worked great for me until I was able to upgrade my gear!
Nutrition
Serving: 1sliceCalories: 219kcalCarbohydrates: 24gProtein: 13gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 34mgSodium: 752mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 153IUVitamin C: 0.04mgCalcium: 111mgIron: 2mg
Did you make this?! 👀Let everyone know how it was! 💕
Keyword: cheese, mozzarella, tomato