Forget boring pizza nights! If you’re craving that perfect combination of spicy pepperoni, melted cheese, and crispy crust, you’ve come to the right place. We’ve gathered 20 incredible pepperoni pizza recipes that will transform your homemade pizza game. From quick weeknight dinners to weekend comfort food feasts, there’s something here for every pizza lover. Get ready to fire up the oven and discover your new favorite slice!
Classic Pepperoni Pizza with Homemade Dough
Very few things beat the satisfaction of pulling a homemade pepperoni pizza from your own oven. You get that perfect crispy crust, melty cheese, and savory pepperoni that just hits different. Let’s make this classic favorite from scratch—it’s easier than you think!
Ingredients
– 3 cups all-purpose flour (plus extra for dusting)
– 1 cup warm water (about 110°F, or warm to touch)
– 2 tbsp olive oil (or any neutral oil)
– 1 packet active dry yeast (about 2¼ tsp)
– 1 tsp sugar
– 1 tsp salt
– 1 cup pizza sauce (store-bought or homemade)
– 2 cups shredded mozzarella cheese
– 30-40 slices pepperoni
– 1 tbsp cornmeal (for dusting the pan, optional but helps prevent sticking)
Instructions
1. Combine warm water, yeast, and sugar in a large bowl and let sit for 5 minutes until foamy.
2. Stir in olive oil and salt until fully incorporated.
3. Gradually add flour while stirring with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 475°F and sprinkle cornmeal on a baking sheet or pizza stone.
7. Punch down the risen dough and roll it out on a floured surface to a 12-inch circle.
8. Transfer dough to the prepared baking sheet and prick all over with a fork to prevent bubbling.
9. Spread pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
10. Sprinkle mozzarella cheese evenly over the sauce.
11. Arrange pepperoni slices in a single layer covering the cheese.
12. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly with slightly browned edges.
13. Remove from oven and let cool for 2 minutes before slicing.
Just out of the oven, this pizza has a crisp, chewy crust with a tender interior that holds up to the rich tomato sauce and salty pepperoni. The cheese pulls in long, gooey strands that make every slice irresistible. Try serving it with a sprinkle of red pepper flakes or a side of garlic knots for the ultimate pizza night experience!
Deep Dish Pepperoni Pizza with Extra Cheese
Keeping your pizza night exciting just got easier with this deep dish pepperoni pizza. You’ll love how the thick, buttery crust holds all that cheesy goodness and crispy pepperoni. It’s the kind of comfort food that makes everyone gather around the kitchen counter.
Ingredients
- 2 ¼ cups all-purpose flour, plus extra for dusting
- 1 packet (2 ¼ tsp) instant yeast
- ¾ cup warm water (110°F)
- 2 tbsp olive oil, plus extra for greasing
- 1 tsp sugar
- 1 tsp salt
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz sliced pepperoni
- 1 cup pizza sauce
- 1 tbsp cornmeal for dusting
Instructions
- Combine warm water, yeast, and sugar in a large bowl and let sit for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
- Preheat your oven to 425°F and sprinkle cornmeal evenly across a 9-inch deep dish pizza pan.
- Punch down the risen dough and press it into the prepared pan, pushing it up the sides to form a thick edge.
- Spread pizza sauce evenly over the dough, leaving a ½-inch border around the edges.
- Sprinkle mozzarella cheese over the sauce, then arrange pepperoni slices in a single layer.
- Top with Parmesan cheese and bake for 20-25 minutes until the crust is golden brown and cheese is bubbly.
- Let the pizza rest in the pan for 5 minutes before slicing to allow the cheese to set properly.
The thick, buttery crust provides the perfect sturdy base for all that melty cheese and zesty pepperoni. For a fun twist, try serving individual slices with a side of warm marinara for dipping, or add a sprinkle of red pepper flakes for those who like a little heat.
Thin Crust Pepperoni Pizza with Fresh Basil
Mmm, you know that perfect Friday night craving? The one where only a crispy, cheesy pepperoni pizza will do, preferably with minimal effort on your part. This thin crust version comes together faster than delivery and lets that fresh basil shine through in every bite.
Ingredients
– 1 cup all-purpose flour (plus extra for dusting)
– 1 tsp active dry yeast
– 1/2 tsp sugar
– 1/2 cup warm water (about 110°F)
– 1 tbsp olive oil (plus extra for brushing)
– 1/2 cup pizza sauce
– 1 1/2 cups shredded mozzarella cheese
– 20 slices pepperoni
– 1/4 cup fresh basil leaves
Instructions
1. Combine yeast, sugar, and warm water in a small bowl and let sit for 5 minutes until foamy.
2. Mix flour, yeast mixture, and olive oil in a medium bowl until a shaggy dough forms.
3. Knead the dough on a floured surface for 3 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside.
6. Roll the dough out on a floured surface into a 12-inch circle, about 1/8-inch thick.
7. Brush the edges lightly with olive oil to help them crisp up beautifully.
8. Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
9. Sprinkle mozzarella cheese evenly over the sauce.
10. Arrange pepperoni slices in a single layer across the pizza.
11. Carefully transfer the pizza to the preheated baking surface using a pizza peel or inverted baking sheet.
12. Bake for 10-12 minutes until the crust is golden brown and cheese is bubbly with browned spots.
13. Remove from oven and immediately scatter fresh basil leaves over the hot pizza.
14. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.
Finally, that first bite delivers everything you want—crispy crust that crackles, salty pepperoni that curls into little cups holding flavorful oil, and fresh basil that brightens each slice. Try drizzling with a little chili oil or serving with a simple arugula salad tossed in lemon vinaigrette for a complete meal that feels restaurant-worthy.
Stuffed Crust Pepperoni Pizza with Garlic Butter
Forget everything you thought you knew about frozen pizza nights. This homemade stuffed crust pepperoni pizza with garlic butter will completely change your pizza game, and it’s way easier than you’d expect. You’ll be amazed at how that garlic butter transforms the whole experience.
Ingredients
– 1 lb pizza dough (store-bought works great for convenience)
– 8 mozzarella string cheese sticks (for that perfect stuffed crust)
– 1 cup pizza sauce (homemade or your favorite jarred brand)
– 2 cups shredded mozzarella cheese (freshly shredded melts better)
– 30-40 pepperoni slices (regular or mini, your preference)
– 4 tbsp unsalted butter, melted (salted works too, just adjust salt)
– 3 garlic cloves, minced (about 1 tbsp, or use 1 tsp garlic powder)
– 1 tsp dried oregano (fresh basil works for a different flavor)
– 1/4 tsp red pepper flakes (optional, for a little heat)
– 2 tbsp grated Parmesan cheese (for extra savory flavor)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
2. Roll out pizza dough on a floured surface to a 14-inch circle, making the edges slightly thicker than the center.
3. Arrange mozzarella string cheese sticks around the outer edge of the dough, about 1 inch from the edge.
4. Fold the dough edge over the cheese sticks, pressing firmly to seal completely.
5. Transfer the dough to a piece of parchment paper for easy handling.
6. Spread pizza sauce evenly over the center of the dough, leaving the stuffed crust border uncovered.
7. Sprinkle shredded mozzarella cheese evenly over the sauce.
8. Arrange pepperoni slices in a single layer over the cheese.
9. Combine melted butter, minced garlic, and dried oregano in a small bowl.
10. Brush the garlic butter mixture generously over the stuffed crust edge.
11. Sprinkle red pepper flakes and grated Parmesan cheese over the entire pizza.
12. Carefully transfer the pizza on parchment paper to the preheated pizza stone or baking sheet.
13. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with slight browning.
14. Remove from oven and let rest for 3-5 minutes before slicing.
Every bite delivers that incredible garlic butter flavor infused throughout the crispy yet chewy crust. The pepperoni gets perfectly crispy while the stuffed cheese pull is absolutely Instagram-worthy. Try serving it with a simple side salad or dipping the crust in extra pizza sauce for the ultimate comfort meal.
Pepperoni and Mushroom Pizza with Truffle Oil
Let’s be real—sometimes you want pizza that feels fancy without the fuss. This pepperoni and mushroom pizza with a drizzle of truffle oil hits that sweet spot between comforting and gourmet. You get that classic combo you love, but the truffle oil makes it feel special enough for a cozy night in.
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature for easier stretching)
– 1/2 cup pizza sauce (or marinara, adjust to taste)
– 8 oz low-moisture mozzarella cheese, shredded (freshly shredded melts better than pre-shredded)
– 2 oz pepperoni slices (regular or mini, as many as you like)
– 4 oz cremini mushrooms, thinly sliced (wipe clean, don’t rinse)
– 1 tbsp olive oil (or any neutral oil, for brushing)
– 1 tsp truffle oil (drizzle at the end, a little goes a long way)
– 1/4 tsp flaky sea salt (optional, for finishing)
– Cornmeal or flour, for dusting (prevents sticking)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes—a hot surface gives a crispier crust.
2. Lightly dust your work surface with cornmeal or flour to prevent the dough from sticking.
3. Stretch the pizza dough into a 12-inch round, rotating it as you go to keep the shape even.
4. Brush the outer edge of the dough with olive oil to help it brown beautifully in the oven.
5. Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle shredded mozzarella cheese over the sauce, covering it completely.
7. Arrange pepperoni slices in a single layer over the cheese.
8. Scatter sliced mushrooms evenly across the pizza.
9. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or back of a baking sheet.
10. Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly with browned spots.
11. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes—this helps the cheese set so it doesn’t slide off.
12. Drizzle truffle oil lightly over the top, focusing on the center for maximum flavor impact.
13. Sprinkle with flaky sea salt if using, then slice and serve immediately.
Just out of the oven, this pizza has a crisp, chewy crust with gooey cheese and savory pepperoni. The mushrooms add an earthy depth, while the truffle oil gives it an aromatic, luxurious finish. Try serving it with a simple arugula salad on the side to balance the richness.
Spicy Honey Drizzle Pepperoni Pizza
Unexpectedly craving something sweet and spicy? You’ve got to try this Spicy Honey Drizzle Pepperoni Pizza. It’s the perfect combo of savory, spicy, and sweet that’ll make your taste buds dance.
Ingredients
– 1 lb pizza dough (store-bought or homemade)
– 1/2 cup pizza sauce (your favorite brand)
– 2 cups shredded mozzarella cheese
– 4 oz pepperoni slices
– 2 tbsp olive oil (for brushing)
– 1/4 cup honey
– 1 tsp red pepper flakes (adjust for heat preference)
– 1/4 tsp garlic powder
– Cornmeal for dusting (or flour)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Lightly dust your work surface with cornmeal to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle using your hands.
4. Brush the entire dough surface with olive oil using a pastry brush.
5. Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle mozzarella cheese evenly over the sauce.
7. Arrange pepperoni slices in a single layer covering the cheese.
8. Carefully transfer the pizza to the preheated pizza stone using a pizza peel.
9. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
10. While pizza bakes, combine honey, red pepper flakes, and garlic powder in a small bowl.
11. Remove pizza from oven when the pepperoni edges are slightly curled and crispy.
12. Drizzle the spicy honey mixture in zigzag patterns over the hot pizza.
13. Let the pizza rest for 2 minutes before slicing to allow the cheese to set.
Perfectly balanced between spicy kick and sweet honey, this pizza delivers crispy pepperoni edges against a chewy crust. Try serving it with a cold beer or cutting into small squares for game day appetizers that disappear fast.
Pepperoni Pizza with Caramelized Onions
Craving something that hits both cozy and gourmet? You’ve got to try this pepperoni pizza with caramelized onions. It’s the perfect balance of salty, sweet, and totally satisfying.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce (your favorite brand)
- 2 cups shredded mozzarella cheese
- 4 oz pepperoni slices (thin or regular cut)
- 1 large yellow onion, thinly sliced
- 2 tbsp olive oil (or any neutral oil)
- 1 tsp sugar (helps caramelization)
- 1/4 tsp salt
- 1 tbsp cornmeal (for dusting the pan)
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the thinly sliced onion and cook for 5 minutes, stirring occasionally.
- Sprinkle 1 teaspoon of sugar and 1/4 teaspoon of salt over the onions.
- Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring every 5 minutes, until the onions are deep golden brown and soft.
- Tip: Don’t rush the caramelization—low and slow develops the best flavor.
- While onions cook, lightly dust your work surface with flour and stretch the pizza dough into a 12-inch circle.
- Sprinkle cornmeal on a pizza peel or inverted baking sheet to prevent sticking.
- Transfer the stretched dough to the prepared peel or baking sheet.
- Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle 2 cups shredded mozzarella cheese over the sauce.
- Arrange 4 ounces of pepperoni slices evenly over the cheese.
- Scatter the caramelized onions over the pepperoni.
- Tip: For extra crispy pepperoni, place some slices under the cheese layer too.
- Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
- Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
- Tip: Rotate the pizza halfway through baking for even browning.
- Remove from oven and let rest for 2-3 minutes before slicing.
Just out of the oven, this pizza delivers a crispy crust with gooey cheese and that incredible sweet-savory combo. The caramelized onions melt into the pepperoni’s spice beautifully. Try serving it with a crisp green salad to cut through the richness—it’s a weeknight winner that feels special.
BBQ Sauce Pepperoni Pizza with Red Onions
Zesty and totally crave-worthy, this BBQ sauce pepperoni pizza with red onions is your new go-to Friday night treat. You get that sweet-smoky BBQ tang mingling with spicy pepperoni and caramelized onions—it’s a flavor party in every bite. Trust me, once you try this combo, you’ll never look at delivery the same way.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup BBQ sauce (your favorite brand, or homemade for extra flair)
- 2 cups shredded mozzarella cheese (low-moisture works best)
- 4 oz sliced pepperoni (thin or thick-cut, your choice)
- 1/2 medium red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
- 1 tbsp olive oil (or any neutral oil for brushing)
- Cornmeal or flour for dusting (to prevent sticking)
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes—this ensures a crispy crust.
- Lightly dust your work surface with cornmeal or flour to prevent the dough from sticking.
- Stretch the pizza dough into a 12-inch circle, rotating it as you go to keep the shape even.
- Brush the outer edge of the dough with olive oil to help it brown beautifully in the oven.
- Spread BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle shredded mozzarella cheese over the sauce, covering it completely.
- Arrange pepperoni slices in a single layer, slightly overlapping if you like extra coverage.
- Scatter thinly sliced red onions evenly across the top.
- Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
- Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly with browned spots.
- Remove the pizza from the oven and let it rest on a cutting board for 2 minutes—this helps the cheese set for cleaner slices.
Perfectly crispy on the bottom and loaded with gooey, smoky goodness, this pizza delivers a satisfying chew with every bite. Pair it with a cold beer or a simple side salad to balance the richness, or slice it into squares for a fun game-day appetizer that’ll disappear fast.
Pepperoni Pizza with Jalapeños and Pineapple
Ready to shake up your pizza night with something unexpectedly delicious? This pepperoni pizza gets a sweet and spicy twist that might just become your new favorite. You won’t believe how well pineapple and jalapeños play together with the classic pepperoni.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce (your favorite brand)
- 2 cups shredded mozzarella cheese
- 4 oz sliced pepperoni
- 1/2 cup diced fresh pineapple
- 2 jalapeños, sliced (remove seeds for less heat)
- 1 tbsp olive oil (for brushing crust)
- Cornmeal or flour for dusting
- 1/4 tsp garlic powder (optional, for crust)
Instructions
- Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
- Lightly dust your work surface with cornmeal or flour to prevent sticking.
- Stretch the pizza dough into a 12-inch circle, working from the center outward.
- Brush the outer crust with olive oil and sprinkle with garlic powder if using.
- Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
- Top with shredded mozzarella cheese, covering the sauce completely.
- Arrange pepperoni slices in a single layer over the cheese.
- Scatter diced pineapple evenly across the pizza.
- Distribute jalapeño slices over the top, spacing them out for even heat distribution.
- Carefully transfer the pizza to the preheated stone or baking sheet.
- Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly with spotted browning.
- Remove from oven and let rest for 2-3 minutes before slicing.
What makes this pizza special is the perfect balance of salty pepperoni, sweet pineapple, and spicy jalapeños in every bite. The crispy-edged pepperoni cups hold little pools of flavor that mingle beautifully with the juicy pineapple chunks. Try serving it with a cold beer or dipping the crust in ranch dressing for an extra treat that’ll have everyone asking for seconds.
Margherita-Style Pepperoni Pizza with Fresh Mozzarella
Haven’t we all had those nights where you’re craving something comforting but still fresh? This Margherita-style pepperoni pizza gives you the best of both worlds—classic Italian simplicity with just enough American flair to keep things interesting. You get that beautiful fresh mozzarella and basil combo, plus the satisfying savory kick of pepperoni.
Ingredients
– 1 lb pizza dough (store-bought works great, or homemade if you’re feeling ambitious)
– 1/2 cup pizza sauce (use your favorite brand, or make it from scratch)
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
– 2 oz pepperoni slices (regular or mini, depending on your preference)
– 1/4 cup fresh basil leaves (torn if large, left whole if small)
– 2 tbsp olive oil (extra virgin for best flavor)
– 1 tsp cornmeal (for dusting the pizza peel or baking sheet)
– All-purpose flour for dusting (just enough to prevent sticking)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to ensure it’s properly heated.
2. Lightly dust your work surface with all-purpose flour to prevent the dough from sticking.
3. Stretch the pizza dough into a 12-inch circle, working from the center outward and being careful not to tear it.
4. Sprinkle cornmeal evenly over a pizza peel or the back of a baking sheet to create a non-stick surface for launching.
5. Transfer the stretched dough onto the prepared peel or baking sheet.
6. Brush the entire surface of the dough with olive oil, going all the way to the edges for a crispier crust.
7. Spread pizza sauce evenly over the dough, leaving about 1 inch bare around the edges for the crust.
8. Arrange fresh mozzarella slices in a single layer across the sauced area.
9. Place pepperoni slices evenly over the cheese, spacing them out for even coverage.
10. Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.
11. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly with some browned spots.
12. Remove the pizza from the oven using a pizza peel or large spatula and transfer to a cutting board.
13. Let the pizza rest for 2-3 minutes before slicing to allow the cheese to set properly.
14. Scatter fresh basil leaves over the hot pizza just before serving.
15. Slice into 8 pieces using a pizza cutter or sharp knife.
Nothing beats that first bite where the creamy fresh mozzarella meets the crispy pepperoni and that bright basil finish. The crust should be chewy with a satisfying crunch, while the toppings create this perfect harmony of fresh and savory flavors. Try serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness—it makes for a complete meal that feels both indulgent and balanced.
Pepperoni Pizza with Roasted Garlic and Ricotta
Sometimes you just need that perfect pizza night upgrade that feels fancy but comes together easily. This pepperoni pizza gets a flavor boost from sweet roasted garlic and creamy ricotta dollops—it’s the cozy-meets-elegant slice you’ll crave again and again.
Ingredients
– 1 lb pizza dough (store-bought or homemade, at room temperature)
– 2 tbsp olive oil (extra virgin for best flavor)
– 1 head garlic (roasted until soft and sweet)
– 1 cup pizza sauce (or crushed tomatoes with a pinch of salt)
– 2 cups shredded low-moisture mozzarella cheese
– 30–40 slices pepperoni (thin or thick-cut, as preferred)
– ½ cup whole milk ricotta cheese (drained if watery)
– 1 tsp dried oregano (or fresh if available)
– Cornmeal or flour for dusting (to prevent sticking)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes to get it very hot.
2. On a floured surface, stretch the pizza dough into a 12-inch round, lifting and turning it to avoid tearing.
3. Dust a pizza peel or inverted baking sheet with cornmeal, then transfer the dough to it.
4. Brush the dough evenly with olive oil, leaving a ½-inch border for the crust.
5. Squeeze the roasted garlic cloves from their skins and spread them gently over the dough.
6. Spoon and spread the pizza sauce over the garlic layer, avoiding the crust edges.
7. Sprinkle the shredded mozzarella cheese evenly over the sauce.
8. Arrange the pepperoni slices in a single layer across the cheese.
9. Dollop small spoonfuls of ricotta cheese evenly between the pepperoni.
10. Sprinkle dried oregano over the top for an herby note.
11. Carefully slide the pizza onto the preheated stone or baking sheet in the oven.
12. Bake for 12–14 minutes, until the crust is golden and the cheese is bubbly with slight browning.
13. Remove the pizza from the oven and let it rest on a cutting board for 2 minutes before slicing.
Just out of the oven, this pizza delivers a crisp, chewy crust with melty mozzarella and savory pepperoni. The roasted garlic adds a mellow sweetness, while the ricotta provides cool, creamy pockets that balance each bite. Try serving it with a drizzle of chili oil or a fresh arugula salad tossed in lemon vinaigrette for a bright contrast.
Pepperoni and Sausage Pizza with Fennel Seeds
Oh, you know those nights when nothing sounds better than a homemade pizza loaded with your favorite toppings? This pepperoni and sausage pizza with fennel seeds is exactly what you need—it’s hearty, flavorful, and surprisingly easy to pull off. Let’s get that dough rolling!
Ingredients
– 1 pound pizza dough (store-bought or homemade, at room temperature)
– 1/2 cup pizza sauce (or your favorite marinara)
– 8 ounces shredded mozzarella cheese (low-moisture works best)
– 4 ounces sliced pepperoni (use thin slices for crispiness)
– 1/2 pound Italian sausage, casings removed (mild or hot, your choice)
– 1 teaspoon fennel seeds (toasted for extra flavor)
– 2 tablespoons olive oil (or any neutral oil)
– Cornmeal or flour for dusting (to prevent sticking)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Dust your work surface lightly with cornmeal or flour to prevent the dough from sticking.
3. Stretch the pizza dough into a 12-inch circle, rotating it as you go to keep it even.
4. Brush the edges of the dough with olive oil to help them brown and crisp up in the oven.
5. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
6. Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
7. Crumble the Italian sausage into small pieces and scatter it over the cheese.
8. Arrange the pepperoni slices in a single layer, overlapping slightly if you like.
9. Sprinkle the fennel seeds evenly over the top for a subtle licorice-like flavor.
10. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
11. Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbly and slightly spotted.
12. Remove the pizza from the oven and let it rest for 2–3 minutes before slicing.
And just like that, you’ve got a pizza with a crispy, chewy crust, savory pepperoni, and sausage that’s perfectly spiced. Try serving it with a drizzle of hot honey or a side salad for a meal that’ll have everyone asking for seconds.
Pepperoni Pizza with Sun-Dried Tomatoes and Olives
Craving something deliciously different for pizza night? You’re in luck—this pepperoni pizza gets a flavor boost from sun-dried tomatoes and briny olives. It’s the perfect twist on a classic that’ll have everyone asking for seconds.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce (or marinara for a quick swap)
- 1 1/2 cups shredded mozzarella cheese
- 3 oz sliced pepperoni
- 1/4 cup sliced sun-dried tomatoes in oil, drained
- 1/4 cup sliced black olives (Kalamata add extra richness)
- 1 tbsp olive oil (for brushing the crust)
- 1/2 tsp dried oregano (fresh basil works too)
- Cornmeal or flour, for dusting (prevents sticking)
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
- Lightly dust your work surface with cornmeal or flour to prevent the dough from sticking.
- Stretch the pizza dough into a 12-inch circle, rotating it gently to avoid tearing.
- Brush the outer edge of the dough with olive oil to help it crisp up in the oven.
- Spread pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle shredded mozzarella cheese over the sauce in an even layer.
- Arrange pepperoni slices in a single layer, slightly overlapping for full coverage.
- Scatter sun-dried tomatoes and black olives evenly across the pizza.
- Sprinkle dried oregano over the top for an herby kick.
- Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or inverted baking sheet.
- Bake for 12–15 minutes, until the crust is golden and the cheese is bubbly with browned spots.
- Remove the pizza from the oven and let it rest on a cutting board for 2 minutes before slicing.
A crispy, chewy crust holds up to the salty pepperoni and tangy sun-dried tomatoes, while the olives add a briny pop that cuts through the richness. Try serving it with a drizzle of chili oil or a simple arugula salad tossed in lemon vinaigrette for a fresh contrast.
Buffalo Sauce Pepperoni Pizza with Blue Cheese Crumbles
Oh, you know those nights when you can’t decide between pizza night and wing night? This Buffalo sauce pepperoni pizza with blue cheese crumbles gives you the best of both worlds in one glorious, cheesy package.
Ingredients
– 1 lb pizza dough (store-bought works great)
– 1/2 cup buffalo sauce (Frank’s RedHot recommended)
– 2 cups shredded mozzarella cheese
– 4 oz sliced pepperoni
– 1/4 cup blue cheese crumbles
– 1 tbsp olive oil (for brushing)
– Cornmeal or flour for dusting
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Lightly dust your work surface with cornmeal or flour to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle, working from the center outward.
4. Brush the entire dough surface with olive oil using a pastry brush.
5. Spread buffalo sauce evenly over the dough, leaving a 1-inch border around the edges.
6. Sprinkle shredded mozzarella cheese evenly over the sauce.
7. Arrange pepperoni slices in a single layer across the cheese.
8. Carefully transfer the pizza to the preheated pizza stone or baking sheet.
9. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
10. Remove the pizza from the oven using a pizza peel or large spatula.
11. Immediately sprinkle blue cheese crumbles over the hot pizza.
12. Let the pizza rest for 3 minutes before slicing to allow the cheese to set.
Dive right into this spicy, tangy masterpiece where the crispy pepperoni plays perfectly against the creamy blue cheese. The buffalo sauce soaks into the chewy crust, creating that signature heat you crave with every bite. Try serving it with extra buffalo sauce for dipping or alongside celery sticks to cool things down between slices.
Pepperoni Pizza with Pesto and Cherry Tomatoes
Let’s be real—sometimes you want pizza that feels a little fancy but doesn’t require a culinary degree. This pepperoni pizza gets a fresh twist with pesto and sweet cherry tomatoes for a combo that’s seriously satisfying.
Ingredients
- 1 lb pizza dough (store-bought works great!)
- 1/2 cup pesto (homemade or jarred)
- 1 cup shredded mozzarella cheese
- 4 oz pepperoni slices
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil (for brushing)
- 1/4 tsp red pepper flakes (optional, for heat)
- Cornmeal or flour, for dusting
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
- Lightly dust your work surface with cornmeal or flour to prevent sticking.
- Stretch the pizza dough into a 12-inch circle, working from the center outward.
- Brush the entire crust with olive oil to help it crisp up in the oven.
- Spread pesto evenly over the dough, leaving a 1-inch border for the crust.
- Sprinkle shredded mozzarella cheese over the pesto layer.
- Arrange pepperoni slices in a single layer across the pizza.
- Scatter halved cherry tomatoes cut-side up so they roast nicely.
- Carefully transfer the pizza to the preheated stone or baking sheet.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Check that the bottom crust is crisp by lifting an edge with a spatula.
- Remove from oven and let rest for 2 minutes before slicing.
- Sprinkle with red pepper flakes if using for extra kick.
Just out of the oven, this pizza has it all—crispy crust, melty cheese, and those burst cherry tomatoes that add juicy sweetness. The pesto keeps things bright against the salty pepperoni, making each slice a perfect balance. Try serving it with a simple arugula salad right on top for a fresh crunch that cuts through the richness.
Pepperoni Calzone with Marinara Dipping Sauce
Ugh, is there anything more comforting than warm, cheesy bread? You know those days when you want pizza but crave something a little more handheld and satisfying? This pepperoni calzone delivers exactly that—a golden, flaky crust wrapped around melty cheese and savory pepperoni, perfect for dipping into tangy marinara sauce.
Ingredients
- 1 lb pizza dough (store-bought or homemade, at room temperature for easier stretching)
- 1 cup shredded mozzarella cheese (low-moisture works best to prevent sogginess)
- ½ cup ricotta cheese (drained if watery)
- 30–40 slices pepperoni (or more if you’re a pepperoni fanatic)
- 1 cup marinara sauce (jarred or homemade, for dipping)
- 1 tbsp olive oil (for brushing, or any neutral oil)
- ½ tsp garlic powder (optional, for extra flavor in the crust)
- 1 tbsp grated Parmesan cheese (for sprinkling, adds a savory crunch)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Lightly flour a clean surface and roll the pizza dough into a 12-inch circle, about ¼-inch thick.
- Spoon the ricotta cheese onto one half of the dough circle, leaving a 1-inch border around the edges.
- Layer the shredded mozzarella evenly over the ricotta.
- Arrange the pepperoni slices in a single layer over the mozzarella.
- Fold the empty half of the dough over the filling, aligning the edges.
- Crimp the edges firmly with a fork to seal the calzone completely. Tip: Press hard to prevent cheese from leaking during baking.
- Brush the top of the calzone lightly with olive oil.
- Sprinkle the garlic powder and grated Parmesan evenly over the oiled surface.
- Cut three small slits in the top crust with a sharp knife to allow steam to escape.
- Bake for 18–22 minutes, until the crust is golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through for even browning.
- While the calzone bakes, heat the marinara sauce in a small saucepan over low heat until warm.
- Remove the calzone from the oven and let it cool on the baking sheet for 5 minutes before slicing. Tip: Resting helps the cheese set for cleaner cuts.
Keep that marinara close for dipping—the crisp, buttery crust gives way to a gooey, pepperoni-packed center that’s seriously addictive. Try serving it with a simple side salad to balance the richness, or slice it into strips for a fun game-day snack everyone can share.
Pepperoni Pizza Rolls with Garlic Parmesan Dip
Now, who doesn’t love that irresistible combo of pizza and something dippable? These pepperoni pizza rolls are perfect for game day, movie night, or just when you need a seriously satisfying snack. You’re going to want to make a double batch because they disappear fast.
Ingredients
- 1 can (13.8 oz) refrigerated pizza dough, or homemade if you prefer
- 1 cup shredded mozzarella cheese, plus extra for sprinkling
- 30-40 slices pepperoni, regular or mini size
- 1/4 cup marinara sauce, plus 1/2 cup for dipping
- 1/2 cup grated Parmesan cheese, divided
- 1 tsp Italian seasoning, adjust to taste
- 2 tbsp olive oil, for brushing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley, or 1 tsp dried
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Unroll the pizza dough onto a lightly floured surface into a rough rectangle shape.
- Spread 1/4 cup marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
- Sprinkle 1 cup mozzarella cheese evenly over the sauce.
- Arrange pepperoni slices in a single layer over the cheese.
- Sprinkle 1/4 cup Parmesan cheese and Italian seasoning over the pepperoni.
- Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
- Cut the log into 1-inch thick slices using a sharp serrated knife for clean cuts.
- Place rolls cut-side up on the prepared baking sheet, spacing them about 1 inch apart.
- Brush the tops of the rolls lightly with olive oil.
- Bake for 15-18 minutes until golden brown and bubbly.
- While rolls bake, combine mayonnaise, sour cream, remaining 1/4 cup Parmesan, minced garlic, and parsley in a small bowl.
- Whisk the dip ingredients until smooth and well combined.
- Remove rolls from oven when golden and let cool for 2-3 minutes before serving.
- Serve warm pizza rolls with garlic Parmesan dip and additional marinara sauce for dipping.
These pizza rolls come out with a soft, pull-apart texture and that classic pepperoni pizza flavor in every bite. The garlic Parmesan dip adds a creamy, tangy contrast that takes them to the next level. Try serving them alongside a crisp salad for a fun twist on pizza night that everyone can enjoy.
Pepperoni Pizza Stromboli with Herb Butter
Just when you thought pizza couldn’t get any better, along comes this glorious twist. This pepperoni pizza stromboli wraps all your favorite flavors into one portable, cheesy package that’s perfect for game day or weeknight dinners. You’re going to love how the herb butter gives it that extra special touch.
Ingredients
- 1 lb pizza dough, store-bought or homemade
- 1 cup pizza sauce, plus extra for dipping
- 2 cups shredded mozzarella cheese
- 4 oz pepperoni slices, regular or mini
- 2 tbsp unsalted butter, melted
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes, optional for heat
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Roll the pizza dough into a 12×10 inch rectangle on a lightly floured surface.
- Spread the pizza sauce evenly over the dough, leaving a 1-inch border around all edges.
- Sprinkle the shredded mozzarella cheese over the sauce in an even layer.
- Arrange the pepperoni slices in a single layer over the cheese.
- Tip: For extra flavor, sprinkle a little extra cheese over the pepperoni before rolling.
- Starting from one long edge, tightly roll the dough into a log shape, pinching the seam to seal.
- Place the stromboli seam-side down on the prepared baking sheet.
- Mix the melted butter with Italian seasoning and garlic powder in a small bowl.
- Brush the herb butter mixture generously over the entire surface of the stromboli.
- Tip: Use a sharp knife to make 4-5 diagonal slits across the top to allow steam to escape.
- Bake for 20-25 minutes until the crust is golden brown and you can see cheese bubbling through the slits.
- Tip: Let it rest for 5 minutes before slicing to allow the cheese to set properly.
- Slice into 1-inch thick pieces using a serrated knife for clean cuts.
That first bite reveals a crispy, buttery crust giving way to layers of melted cheese and savory pepperoni. The herb butter creates a beautiful golden crust with just the right amount of garlicky flavor. Try serving it with warm marinara for dipping, or slice it thick for a satisfying sandwich-style meal that’s way better than delivery.
Pepperoni Pizza with Goat Cheese and Arugula
Usually, you think you know pizza—until you try this game-changing combo. Imagine crispy pepperoni, creamy goat cheese, and fresh arugula all on one pie. It’s the kind of dinner that feels fancy but comes together in no time.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup pizza sauce (or marinara in a pinch)
- 4 oz sliced pepperoni
- 4 oz crumbled goat cheese (soft, not aged)
- 2 cups fresh arugula
- 1 tbsp olive oil (extra virgin for best flavor)
- 1 tsp dried oregano (or fresh if you have it)
- All-purpose flour, for dusting
- Cornmeal, for the pan (optional, prevents sticking)
Instructions
- Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
- Lightly dust your work surface with flour and stretch the pizza dough into a 12-inch circle.
- Sprinkle cornmeal on a pizza peel or inverted baking sheet, then transfer the dough to it.
- Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
- Arrange pepperoni slices in a single layer over the sauce.
- Scatter crumbled goat cheese evenly across the pizza.
- Slide the pizza onto the preheated stone or baking sheet and bake for 12–14 minutes, until the crust is golden and the cheese is bubbly.
- While the pizza bakes, toss arugula with olive oil in a small bowl.
- Remove the pizza from the oven and let it rest for 2 minutes on a cutting board.
- Top the warm pizza with the dressed arugula and sprinkle with dried oregano.
Right out of the oven, the crust stays crisp under the weight of the toppings. That peppery arugula against the tangy goat cheese makes each bite pop. Try serving it with a drizzle of balsamic glaze for an extra touch of sweetness.
Pepperoni Pizza with Hot Honey and Chili Flakes
Haven’t you been craving that perfect combination of spicy, sweet, and savory all in one bite? This pepperoni pizza gets an incredible upgrade with hot honey and chili flakes that’ll make your taste buds dance. You’re going to love how these flavors come together on a crispy crust.
Ingredients
– 1 lb pizza dough (store-bought or homemade)
– 1/2 cup pizza sauce (your favorite brand)
– 2 cups shredded mozzarella cheese
– 4 oz pepperoni slices (regular or mini)
– 2 tbsp hot honey (adjust spiciness to preference)
– 1 tsp chili flakes (use more for extra heat)
– 1 tbsp olive oil (for brushing crust)
– Cornmeal for dusting (or semolina flour)
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
2. Lightly dust your work surface with cornmeal to prevent sticking.
3. Stretch the pizza dough into a 12-inch circle using your hands.
4. Brush the outer crust with olive oil to help it brown beautifully.
5. Spread pizza sauce evenly over the dough, leaving a 1-inch border.
6. Sprinkle mozzarella cheese completely over the sauce.
7. Arrange pepperoni slices in a single layer across the cheese.
8. Transfer the pizza to the preheated pizza stone using a pizza peel.
9. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
10. Remove the pizza from the oven using oven mitts.
11. Drizzle hot honey in zigzag patterns across the hot pizza.
12. Sprinkle chili flakes evenly over the entire pizza.
13. Let the pizza rest for 3 minutes before slicing to set the cheese.
14. Slice into 8 pieces using a pizza cutter or sharp knife.
Zesty and addictive, this pizza delivers crispy edges with gooey cheese that perfectly balances the spicy kick from chili flakes and sweet heat from the honey. Try serving it with a cold beer or cutting it into smaller squares for game day appetizers that’ll disappear fast.
Summary
Excitingly, these 20 spicy pepperoni pizza recipes offer endless inspiration for pizza lovers craving that perfect kick. Whether you’re a seasoned home cook or just starting out, there’s a delicious creation waiting for you to try. We’d love to hear which recipes become your favorites—drop a comment below and share this roundup with fellow pizza enthusiasts on Pinterest!
