If you are like me, you have been cooking up a storm during the pandemic, more than you ever have before. Although it is very important to order out and support restaurants, it can get very pricy, especially here in Malibu.
Recently, I’ve been watching my favorite chefs on Instagram Live prepare some of their best dishes. This weekend we bring you the LaLaScoop from Chef Richard Ingraham (@chefrli). He is the author of Eating Well to Win: Inspired Living Through Inspired Cooking and he taught us how to make stuffed crust pizza (that is, stuffed with pepperoni and cheese) on Instagram Live with HORMEL Pepperoni Cup N’ Crisp, a pizza topping uniquely crafted to cup and crisp, bringing restaurant flavor to your home.
Here’s the secret in how to prepare this drool-worthy meal in less than 15 minutes with Hormel Pepperoni Cup N’ Crisp. Our pizza tasted so good we may never buy one premade again.
And for those on the healthy LA diet, we have included another option where you can use vegan cheese, gluten free crust, or vegetables. Next time, we plan to try the same Hormel pepperoni and cheese stuffed crust version below but use shrimp, crab, and lobster with a creamy white sauce.
Hormel Cup & Crisp Pepperoni Stuffed Crust Pizza (Mini Meatballs optional)
- 1½ cups Hormel® Cup & CrispTM Pepperoni, divided
- 1 pound prepared pizza dough
- 7 string cheeses, unwrapped
- ½ cup pizza sauce, homemade or purchased
- 1½ cups shredded mozzarella cheese
- Mini Meatballs (recipe follows)
- Dried Italian seasoning
Method for conventional oven
Heat oven to 475 – 500°F.
Place pizza stone or baking sheet in oven.
Roughly cut ½ cup pepperoni; reserve.
Lift edge of pizza dough up to create lip around edges.
Arrange string cheese around the edge of the crust, leaving ¾-inch space along edge.
Sprinkle with chopped pepperoni. Fold edge of dough over string cheese and chopped pepperoni, pinching down to seal.
Top crust with pizza sauce, mozzarella cheese and remaining pepperoni slices.
Top each pepperoni slice with mini meatball. Sprinkle lightly with Italian seasoning.
Slide pizza onto lightly floured pizza peel. Carefully slide pizza onto pizza stone or baking sheet. Bake 6 minutes; rotate pizza 180 degrees. Cook 6 to 8 minutes longer or until crust is golden brown and charred in spots. Use pizza peel to slide pizza onto cutting board. Let rest 1 minute before slicing.
Method for wood fire oven
Allow time for oven to cool to 500°F. Follow the directions above.
Slide pizza onto lightly floured pizza peel. Place pizza into oven and give the peel a light jerk to transfer pizza from peel to floor of pizza oven. The crust will begin to puff up and cook immediately. After 40 seconds, slip the peel under pizza and rotate 180 degrees to ensure even cooking. Do not shift the pizza to another part of the oven when rotating. The cooking will be much faster than in a conventional oven. Bake 2 to 3 minutes or until the crust is browned, cheese is melted, and toppings are bubbling.
- ½ pound ground beef
- 1 egg, beaten
- ¼ cup finely diced yellow onion
- ¼ cup breadcrumbs
- ¼ cup grated parmesan cheese
- ¼ cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Heat oven to 400°F. Line rimmed baking sheet with aluminum foil and coat with cooking spray.
In large bowl, mix together ground beef, egg, onion, breadcrumbs, cheese, parsley, garlic, oregano, salt and pepper. Roll mixture into small meatballs. Place meatballs on prepared baking pan. Bake 7 to 10 minutes or until golden brown.
Zucchini Pizza Boats with Shrimp and Cup & Crisp Pepperoni
Ingredients for Zucchini Pizza Boats
4 medium Zucchini
- 1/4 teaspoon kosher salt
- 1 cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup smoked provolone
- 1 teaspoon Italian seasoning
- ½ teaspoons crushed red pepper flakes
- ½ cup Hormel pepperoni
- ½ cup cooked medium shrimp
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons chopped fresh thyme
- TT Creole seasoning
Method for Zucchini Pizza Boats (oven)
Preheat the oven to 375 degrees. Lightly coat a rimmed baking sheet or 9×13-inch baking dish with nonstick spray. Halve each zucchini lengthwise. With a small spoon or melon baller, gently scrape out the center zucchini flesh and pulp, leaving a border of about 1/3 inch on all sides. Arrange the zucchini shells on the baking sheet. Sprinkle the insides of the zucchini with creole seasoning.
Spoon the pizza sauce into each shell, dividing it evenly. Sprinkle the mozzarella and smoked provolone over the top, then evenly sprinkle with Italian seasoning and red pepper flakes. Scatter on the pepperoni and shrimp. Finish with a sprinkle of Parmesan. Bake for 15 to 20 minutes, until the cheese is hot and bubbly, and the zucchini is tender. Turn the broiler on and cook the zucchini for 2 to 3 additional minutes, until the cheese is lightly browned. Remove from the oven and sprinkle with chopped fresh thyme.
Learn more recipe ideas on Hormel.com, on Instagram at @hormel.pepperoni or Facebook at @HormelPepperoni