Kitchen Blender Pepperoni Pizza (No knead, No Fuss)
A no fuss, no knead, quick kitchen blender pepperoni pizza that is also economical and super delicious to make at home. Dough can be frozen for up to 3 months.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the dough:
- 1 cup plus 2 tablespoons whole milk
- 1 tablespoon unsalted butter (softened)
- 1 large egg (at room temperature)
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1 dash ground black pepper
- 1½ cups plus 2½ tablespoons all-purpose flour ((for a GF version, use a GF flour))
- 1 tablespoons baking powder
- For the topping:
- 1/4 cup tomato sauce (or just enough for a thin layer)
- 1 cup shredded mozzarella cheese (or more, or other melting cheese of your choice)
- Pepperoni slices
- leaves Fresh oregano (or dried oregano)
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a blender, blend together the milk, butter, egg, sugar, salt, and pepper. Add the flour, little by little, and blend until obtaining a homogeneous mixture. You may have to stop the blender a few times to mix with a wooden spoon and loosen flour from the sides of the blender. Once everything is well beaten, add the baking powder and stir well to incorporate it to the mixture.
- 3
Pour batter into a butter greased pizza pan and spread with a spatula. Make sure to form a thin layer of dough. Bake for about 10 minutes.
- 4
Remove pizza crust from the the oven, spread a thin layer of tomato sauce on top, top with the cheese and pepperoni. Bake again --- this time for 10-15 minutes. Serve with oregano leaves on top (and red pepper flakes if desired). Yield: 1 (16-inch) pizza or 2 (8-inch) pizzas.