Pepperoni Pizza with Shallots and Red Pepper

Feed Me Phoebe

Ready in: 45 minutes
Servings: 1

Ingredients

  • 1/4lb fresh mozzarella (optional)
    Cheese
  • 6 oz pepperoni, thinly sliced
    Meat
  • 1 ball pizza dough
    Refrigerated
  • 1/2 teaspoon crushed red pepper flakes
    Spices and Seasonings
  • 1 large shallot, thinly sliced
    Produce
  • 3/4 – 1 cup tomato sauce
    Pasta and Rice
  • 6 oz (3/4 cup) shredded whole milk mozzarella
    Cheese

Steps

  • Preheat the oven to 500°F.Spoon the sauce over the pizza dough and spread with the back of your spoon. You want every inch to have some sauce, but not be overly saturated. Sprinkle the cheese over the top of the pizza. Arrange the shallot and pepperoni slices over the top.
  • Add some coarsely torn fresh mozzarella (if using).
  • Bake for 10-15 minutes, until the crust has browned and the cheese is bubbling and brown in spots.
  • Remove from the oven, sprinkle with salt and the hot pepper flakes or oregano if you like. Rest for a minute or two, then slide onto a cutting board, cut into slices and serve.

Nutrition

  • Calories: 2459.25  cal  (122.96%)
  • Fat: 131.55  g  (202.38%)
  • Saturated Fat: 54.32  g  (339.52%)
  • Carbohydrates: 205.41  g  (68.47%)
  • Sugar: 36.12  g  (40.14%)
  • Cholesterol: 334.55  mg  (111.52%)
  • Sodium: 8042.27  mg  (349.66%)
  • Protein: 115.63  g  (231.27%)
  • Selenium: 93.96  µg  (134.23%)
  • Vitamin B12: 7.44  µg  (124.06%)
  • Calcium: 1070.72  mg  (107.07%)
  • Phosphorus: 1065.64  mg  (106.56%)
  • Iron: 16.53  mg  (91.82%)
  • Vitamin B2: 1.23  mg  (72.46%)
  • Zinc: 10.53  mg  (70.18%)
  • Manganese: 1.36  mg  (67.9%)
  • Vitamin B3: 10.06  mg  (50.28%)
  • Vitamin A: 2427.55  IU  (48.55%)
  • Vitamin B1: 0.72  mg  (48.31%)
  • Vitamin B6: 0.96  mg  (47.95%)
  • Fiber: 9.77  g  (39.08%)
  • Potassium: 1335.81  mg  (38.17%)
  • Vitamin B5: 2.94  mg  (29.4%)
  • Magnesium: 111.34  mg  (27.83%)
  • Copper: 0.46  mg  (22.96%)
  • Vitamin E: 3.38  mg  (22.5%)
  • Vitamin K: 20.81  µg  (19.82%)
  • Vitamin C: 16.06  mg  (19.47%)
  • Folate: 51.32  µg  (12.83%)
  • Vitamin D: 1.13  µg  (7.53%)

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