Deep-Dish Pepperoni Pizza With Arugula Salad

Deep-Dish Pepperoni Pizza With Arugula Salad
Ditte Isager
This hearty pizza is loaded with layers of delicious ingredients—grated mozzarella, sliced pepperoni, onions, olives, and mushrooms.

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Serves 4
preparation
15
minutes
cooking
50
minutes

Ingredients

3
tablespoons
olive oil
12
ounces
store-bought pizza dough, at room temperature
1/2
pound
mozzarella, grated (2 cups)
1
14.5-ounce can diced tomatoes, drained
1/2
teaspoon
dried oregano
1/4
small red onion, thinly sliced
1/4
cup
pitted kalamata olives, halved
4
mushrooms, thinly sliced
1
ounce
sliced pepperoni
2
bunches arugula, thick stems removed (about 8 cups)
1
tablespoon
red wine vinegar
kosher salt and black pepper

Directions

  1. Heat oven to 400° F. Coat a 9-inch oven-proof skillet or cake pan with 1 ½ tablespoons of the oil. Press the dough into the pan, covering the bottom and sides. Top with half the mozzarella, then the tomatoes, oregano, and remaining mozzarella.
  2. In a small bowl, toss the onion, olives, mushrooms, and pepperoni with ½ tablespoon of the remaining oil; scatter over the pizza. Bake until the crust is golden brown, 30 to 35 minutes.
  3. Meanwhile, in a large bowl, toss the arugula with the vinegar, the remaining tablespoon of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the pizza.
Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 528
  • Fat 29 g
  • Sat Fat 10 g
  • Cholesterol 50 mg
  • Sodium 1,356 mg
  • Protein 23 g
  • Carbohydrate 44 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 364 mg
What does this mean? See Nutrition 101.

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