20 Spicy Pepperoni Recipes for Pizza Lovers

Oh, pizza lovers, get ready to turn up the heat in your kitchen! Our roundup of 20 Spicy Pepperoni Recipes is here to satisfy your cravings for that perfect blend of fiery and savory. Whether you’re in the mood for a quick weeknight dinner or planning a cozy weekend feast, these recipes promise to deliver mouthwatering flavors that’ll keep you coming back for more. Let’s dive in!

Pepperoni and Mushroom Pizza

Relishing the harmonious blend of spicy pepperoni and earthy mushrooms atop a perfectly crisped crust, this Pepperoni and Mushroom Pizza is a testament to the art of balancing flavors and textures. Crafted with premium ingredients and baked to golden perfection, it promises a gourmet experience that transcends the ordinary.

Ingredients

• 1 1/2 cups high-gluten bread flour, sifted
• 1 tsp fine sea salt
• 1 tsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 cup San Marzano tomato sauce, strained
• 1 1/2 cups whole-milk mozzarella, freshly grated
• 1/2 cup aged provolone, finely shredded
• 20 slices artisanal pepperoni
• 1 cup cremini mushrooms, thinly sliced
• 1 tbsp fresh oregano leaves, minced
• 1/2 tsp crushed red pepper flakes

Instructions

1. In a stand mixer fitted with a dough hook, combine the sifted bread flour, fine sea salt, and granulated sugar.
2. Dissolve the active dry yeast in warm water (110°F) and let it stand for 5 minutes until frothy. Tip: Ensure the water is at the correct temperature to activate the yeast properly.
3. Add the yeast mixture and extra-virgin olive oil to the dry ingredients. Mix on low speed until a dough forms, then increase to medium speed and knead for 5 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Tip: For an enhanced flavor, allow the dough to rise slowly in the refrigerator overnight.
5. Preheat the oven to 475°F with a pizza stone or steel placed on the middle rack for at least 30 minutes to ensure even heat distribution.
6. On a floured surface, roll out the dough to a 12-inch circle. Transfer to a parchment-lined pizza peel.
7. Spread the strained San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
8. Layer the freshly grated whole-milk mozzarella and finely shredded aged provolone over the sauce.
9. Arrange the artisanal pepperoni and thinly sliced cremini mushrooms on top. Sprinkle with minced fresh oregano leaves and crushed red pepper flakes.
10. Slide the pizza onto the preheated pizza stone or steel and bake for 12-14 minutes until the crust is golden and the cheese is bubbly and slightly browned. Tip: For a crispier crust, broil for the last 2 minutes of baking.

How the crisp crust yields to a chewy interior, while the spicy pepperoni and savory mushrooms meld beautifully with the creamy cheeses, creates a symphony of flavors. Serve this pizza with a drizzle of chili-infused honey for an unexpected but delightful contrast.

Pepperoni Stromboli

Whisking together the allure of Italian cuisine with the convenience of a handheld meal, this Pepperoni Stromboli is a masterpiece of flavors encased in a golden, flaky crust. Perfect for gatherings or a sophisticated weeknight dinner, it promises a delightful interplay of spicy, savory, and cheesy notes.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup marinara sauce, preferably San Marzano tomato-based
• 8 oz whole milk mozzarella cheese, thinly sliced
• 4 oz pepperoni, thinly sliced
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 large pasture-raised egg, lightly beaten with 1 tbsp water (for egg wash)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the pizza dough into a 12×16-inch rectangle, ensuring an even thickness.
3. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
4. Layer the mozzarella slices over the sauce, followed by the pepperoni, ensuring even distribution.
5. Sprinkle the Parmigiano-Reggiano, dried oregano, and red pepper flakes over the toppings.
6. Starting from the long side, tightly roll the dough into a log, sealing the edges by pinching the dough together.
7. Transfer the stromboli to the prepared baking sheet, seam side down, and brush the top with the egg wash.
8. Using a sharp knife, make 3-4 diagonal slits on top of the stromboli to allow steam to escape during baking.
9. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly.
10. Remove from the oven and let it rest for 5 minutes before slicing to allow the cheese to set slightly.

Unveiling a stromboli with a crisp exterior gives way to a molten center, where the spicy pepperoni and creamy mozzarella meld beautifully. Serve it with a side of warmed marinara for dipping, or slice it into bite-sized pieces for an elegant party appetizer.

Pepperoni Garlic Knots

Elevating the humble garlic knot to new heights, these Pepperoni Garlic Knots intertwine the spicy, savory notes of premium pepperoni with the aromatic allure of freshly minced garlic, all enveloped in a tender, golden-brown dough. Perfect for those who cherish the fusion of Italian-American flavors, this dish promises to be a showstopper at any gathering.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, finely minced
• 1/2 tsp red pepper flakes
• 1/4 cup grated Parmesan cheese, freshly sourced
• 1/2 cup pepperoni, finely diced
• 1 tbsp Italian seasoning
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a 12-inch rectangle, about 1/4-inch thick.
3. In a small saucepan over low heat, melt the clarified butter. Stir in the minced garlic, red pepper flakes, and sea salt, cooking just until fragrant, about 1 minute. Remove from heat.
4. Brush the dough evenly with half of the garlic butter mixture, then sprinkle the diced pepperoni and Italian seasoning evenly over the top.
5. Cut the dough into 12 equal strips. Tie each strip into a knot and place on the prepared baking sheet.
6. Brush the tops of the knots with the remaining garlic butter and sprinkle with Parmesan cheese.
7. Bake for 18-20 minutes, or until the knots are golden brown and the pepperoni is crisped to perfection.
8. Let cool for 5 minutes before serving to allow the flavors to meld beautifully.

Knots emerge from the oven with a tantalizing crisp exterior giving way to a soft, flavorful interior, where the pepperoni and garlic play a harmonious duet. Serve these knots alongside a marinara dipping sauce for an extra layer of indulgence, or as a standout appetizer that effortlessly bridges the gap between casual and gourmet.

Pepperoni Calzone

Delightfully indulgent and irresistibly cheesy, the Pepperoni Calzone is a masterpiece of Italian-American cuisine, offering a perfect harmony of flavors encased in a golden, flaky crust. This savory pocket, brimming with spicy pepperoni and molten mozzarella, is a testament to the art of baking, promising a delightful experience with every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 cup warm water (110°F)
• 1 teaspoon granulated sugar
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons extra-virgin olive oil
• 1 cup whole-milk mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese, freshly grated
• 1/2 cup pepperoni slices, thinly cut
• 1/2 teaspoon dried oregano
• 1 large pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Let stand for 5 minutes until frothy.
2. Add the sifted flour, sea salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Transfer the dough to a floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should pass the windowpane test for optimal gluten development.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. Punch down the dough and roll it out on a floured surface into a 12-inch circle.
7. On one half of the circle, layer the mozzarella, ricotta, Parmesan, pepperoni, and oregano, leaving a 1-inch border.
8. Fold the other half over the filling and crimp the edges with a fork to seal. Tip: For a glossy finish, brush the calzone with the beaten egg before baking.
9. Bake for 20-25 minutes until the crust is golden brown and the filling is bubbly. Tip: Let the calzone rest for 5 minutes before slicing to allow the cheese to set.

Yielding a crisp exterior that gives way to a tender, cheesy interior, this Pepperoni Calzone is a celebration of textures and flavors. Serve it with a side of marinara sauce for dipping, or enjoy it as is for a truly satisfying meal.

Pepperoni and Cheese Stuffed Bread

Hearty and indulgent, this Pepperoni and Cheese Stuffed Bread is a masterpiece of flavors and textures, perfect for those who cherish the comforting embrace of melted cheese and the spicy kick of pepperoni, all encased in a golden, crispy bread.

Ingredients

• 1 lb pizza dough, homemade or store-bought
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup pepperoni slices, thinly sliced
• 1/4 cup unsalted butter, melted
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper flakes
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a 12×16-inch rectangle.
3. Evenly distribute the mozzarella and cheddar cheeses over the dough, leaving a 1-inch border around the edges.
4. Scatter the pepperoni slices over the cheese, then sprinkle with garlic powder, Italian seasoning, and red pepper flakes.
5. Starting from the long side, tightly roll the dough into a log, pinching the edges to seal.
6. Transfer the log to the prepared baking sheet, seam side down, and brush the top with the beaten egg for a golden finish.
7. Bake for 25-30 minutes, or until the bread is golden brown and the cheese is bubbly.
8. Remove from the oven and immediately brush with melted butter for added richness and flavor.
9. Let the bread rest for 5 minutes before slicing to allow the cheese to set slightly.

Unbelievably satisfying, each slice of this stuffed bread reveals layers of gooey cheese and spicy pepperoni, with a crust that’s perfectly crisp. Serve it warm with a side of marinara sauce for dipping, or enjoy it as the centerpiece of your next gathering, where it’s sure to disappear quickly.

Pepperoni Pizza Dip

Perfectly blending the bold flavors of a classic pepperoni pizza into a creamy, indulgent dip, this Pepperoni Pizza Dip is a crowd-pleaser that transforms any gathering into a festive occasion. Crafted with premium ingredients and a touch of culinary finesse, it’s a sophisticated twist on a beloved favorite.

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1/2 cup pizza sauce, homemade or premium store-bought
• 1/2 cup finely diced pepperoni
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.
2. In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and fully incorporated.
3. Fold in 3/4 cup of the shredded mozzarella cheese, Parmesan cheese, pizza sauce, diced pepperoni, garlic powder, dried oregano, and crushed red pepper flakes until evenly distributed.
4. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
5. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top for a golden, bubbly finish.
6. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly golden.
7. Let the dip stand for 5 minutes before serving to allow the flavors to meld and the dip to thicken slightly.

Notably, this Pepperoni Pizza Dip boasts a velvety texture with a harmonious balance of creamy, cheesy, and slightly spicy notes. Serve it with artisan bread slices or crisp crostini for an elegant presentation that’s sure to impress.

Pepperoni Pizza Pasta Bake

Just when you thought the comfort of pepperoni pizza and the heartiness of pasta couldn’t be more inviting, along comes this Pepperoni Pizza Pasta Bake to prove otherwise. A harmonious blend of Italian flavors and American comfort, this dish is a testament to the joy of fusion cooking.

Ingredients

• 8 ounces of penne pasta, al dente
• 2 cups of marinara sauce, preferably San Marzano tomato-based
• 1 cup of whole milk mozzarella, freshly grated
• 1/2 cup of aged Parmesan, finely grated
• 4 ounces of premium pepperoni, thinly sliced
• 1 tablespoon of extra-virgin olive oil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with extra-virgin olive oil.
2. In a large mixing bowl, combine the al dente penne pasta with the marinara sauce, ensuring each piece is evenly coated.
3. Transfer the sauced pasta into the prepared baking dish, spreading it into an even layer.
4. Evenly distribute the freshly grated mozzarella and finely grated Parmesan over the pasta.
5. Arrange the thinly sliced premium pepperoni on top of the cheese layer, covering the surface as desired.
6. Sprinkle the dried oregano and crushed red pepper flakes over the assembled dish for an aromatic touch.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and slightly golden.
8. Remove from the oven and let it rest for 5 minutes to allow the flavors to meld.
9. Garnish with fresh basil leaves, chiffonade, before serving.

Every bite of this Pepperoni Pizza Pasta Bake offers a delightful contrast between the creamy melted cheeses and the spicy, savory pepperoni. The al dente pasta provides the perfect texture, while the fresh basil adds a bright, herbal note. Serve it straight from the oven with a side of garlic knots for an extra indulgent experience.

Pepperoni Pizza Rolls

On a quest for the perfect party snack or a cozy night in? These Pepperoni Pizza Rolls are a delightful twist on the classic, combining the gooey goodness of melted cheese with the spicy kick of pepperoni, all wrapped in a golden, buttery crust.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp granulated sugar
• 1/2 tsp sea salt
• 1/4 cup unsalted butter, chilled and cubed
• 1/2 cup whole milk, warmed to 110°F
• 1 tsp active dry yeast
• 1 cup whole milk mozzarella cheese, shredded
• 1/2 cup pepperoni slices, finely chopped
• 1/4 cup marinara sauce, homemade or store-bought
• 1 large pasture-raised egg, lightly beaten for egg wash
• 1 tbsp extra virgin olive oil

Instructions

1. In a small bowl, dissolve the sugar and yeast in the warmed milk. Let stand for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the sifted flour and sea salt. Add the cubed butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Pour the yeast mixture into the flour mixture, stirring until a soft dough forms. Turn onto a floured surface and knead for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. On a floured surface, roll the dough into a 12×8 inch rectangle. Spread the marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella cheese and chopped pepperoni.
7. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal and cut into 12 equal pieces.
8. Place the rolls cut-side up on the prepared baking sheet. Brush the tops with the beaten egg and drizzle with olive oil.
9. Bake for 20-25 minutes until golden brown and the cheese is bubbly.

Kick your snack game up a notch with these Pepperoni Pizza Rolls, where each bite offers a crispy exterior giving way to a molten center. Serve them with a side of warmed marinara for dipping, or enjoy them straight off the baking sheet for a truly indulgent experience.

Pepperoni and Olive Flatbread

Lusciously combining the bold flavors of pepperoni with the briny depth of olives, this flatbread is a testament to the art of simple yet sophisticated cooking. Perfect for a leisurely weekend lunch or as a chic appetizer at your next gathering, it promises to delight with every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon active dry yeast
• 1/2 cup warm water (110°F)
• 1 tablespoon extra-virgin olive oil
• 1/2 cup tomato sauce, preferably San Marzano
• 1 cup shredded mozzarella cheese, whole milk
• 1/2 cup sliced pepperoni, artisanal
• 1/4 cup Kalamata olives, pitted and halved
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, fine sea salt, and active dry yeast.
2. Gradually add the warm water and extra-virgin olive oil to the dry ingredients, stirring until a dough forms.
3. Transfer the dough to a lightly floured surface and knead for 5 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 450°F and place a pizza stone or baking sheet inside to heat.
6. Roll out the dough on a floured surface to a 12-inch circle, then transfer to a piece of parchment paper.
7. Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border.
8. Sprinkle the shredded mozzarella cheese over the sauce, followed by the sliced pepperoni and halved Kalamata olives.
9. Season with dried oregano and crushed red pepper flakes.
10. Transfer the flatbread on the parchment paper to the preheated pizza stone or baking sheet.
11. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
12. Remove from the oven and let cool for 2 minutes before slicing.

Best enjoyed warm, this flatbread offers a crispy crust with a chewy interior, topped with a harmonious blend of spicy, salty, and tangy flavors. For an extra touch of elegance, drizzle with a bit of truffle oil before serving.

Pepperoni Pizza Sliders

Just imagine the perfect blend of gooey cheese, savory pepperoni, and soft, buttery bread coming together in a bite-sized package. These Pepperoni Pizza Sliders are a sophisticated twist on a classic favorite, designed to delight the palate with every miniature bite.

Ingredients

• 1 package (12 count) Hawaiian sweet rolls, unsliced
• 1/2 cup unsalted butter, clarified
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 cups marinara sauce, homemade or high-quality store-bought
• 2 cups whole-milk mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 24 slices premium pepperoni
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. Using a serrated knife, carefully slice the entire package of Hawaiian sweet rolls in half horizontally, keeping the tops and bottoms intact.
3. In a small saucepan over low heat, melt the clarified butter, then whisk in the garlic powder, dried oregano, and crushed red pepper flakes until fully combined.
4. Brush the bottom half of the rolls generously with half of the herbed butter mixture, ensuring even coverage for maximum flavor.
5. Spread the marinara sauce evenly over the buttered rolls, followed by a layer of mozzarella cheese, pepperoni slices, and a sprinkle of Parmesan cheese.
6. Place the top half of the rolls over the filling and brush the remaining herbed butter mixture over the tops, allowing it to seep into the crevices for a golden, crispy finish.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the tops are golden brown.
8. Remove from the oven and let rest for 5 minutes before slicing into individual sliders, garnishing with fresh basil chiffonade for a pop of color and freshness.

These sliders boast a delightful contrast of textures, from the crisp exterior to the tender, cheese-filled center. Serve them as an elegant appetizer at your next gathering or as a playful main course alongside a crisp, green salad.

Pepperoni and Jalapeño Pizza

Lusciously bold and irresistibly spicy, this Pepperoni and Jalapeño Pizza combines the classic comfort of pepperoni with the vibrant kick of fresh jalapeños, all atop a perfectly crisp crust. A harmonious blend of flavors awaits, promising to elevate your pizza night to gourmet heights.

Ingredients

• 1 lb artisan pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 2 cups whole milk mozzarella, freshly grated
• 1/2 cup aged provolone, finely shredded
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 30 slices premium pepperoni
• 2 fresh jalapeños, thinly sliced
• 1 tbsp cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 45 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, rotating it to maintain an even thickness.
3. Lightly dust a pizza peel with cornmeal to prevent sticking, then transfer the stretched dough onto it.
4. Evenly spread the San Marzano tomato sauce over the dough, leaving a 1/2-inch border for the crust.
5. Layer the freshly grated mozzarella and finely shredded provolone over the sauce, ensuring full coverage.
6. Arrange the premium pepperoni slices and thinly sliced jalapeños atop the cheese, distributing them evenly.
7. Drizzle the extra virgin olive oil over the pizza, then sprinkle with sea salt flakes, freshly ground black pepper, dried oregano, and crushed red pepper flakes.
8. Carefully slide the pizza onto the preheated stone or steel in the oven, baking for 10-12 minutes until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove the pizza from the oven and let it rest for 2 minutes before slicing to allow the cheese to set.

This Pepperoni and Jalapeño Pizza boasts a perfectly crisp crust with a chewy interior, layered with the rich, umami flavors of pepperoni and the bright, spicy notes of jalapeños. Serve it with a drizzle of hot honey for an unexpected sweet heat that complements the savory toppings.

Pepperoni Pizza Casserole

Hearty and indulgent, this Pepperoni Pizza Casserole transforms the beloved flavors of a classic pepperoni pizza into a comforting, oven-baked dish that’s perfect for sharing. With layers of al dente pasta, rich marinara, and a generous topping of melted mozzarella and spicy pepperoni, it’s a crowd-pleaser that marries convenience with gourmet appeal.

Ingredients

• 12 ounces of penne pasta, cooked al dente
• 2 cups of high-quality marinara sauce
• 1 cup of whole milk ricotta cheese
• 2 cups of shredded mozzarella cheese, divided
• 1/2 cup of grated Parmesan cheese
• 4 ounces of thinly sliced pepperoni
• 1 tablespoon of extra-virgin olive oil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 cup of fresh basil leaves, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with extra-virgin olive oil.
2. In a large mixing bowl, combine the cooked penne pasta with marinara sauce, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, oregano, and red pepper flakes, ensuring the pasta is evenly coated.
3. Transfer the pasta mixture to the prepared baking dish, spreading it into an even layer.
4. Arrange the pepperoni slices over the top of the pasta mixture, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the pepperoni.
5. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
6. Remove from the oven and let it rest for 5 minutes before garnishing with fresh basil.

Offering a delightful contrast of textures, from the creamy ricotta to the crispy pepperoni edges, this casserole is a testament to the joy of comfort food. Serve it with a crisp green salad dressed in a light vinaigrette to balance the richness, or enjoy it as is for a truly satisfying meal.

Pepperoni and Sausage Pizza

Heralding the perfect blend of spicy and savory, our Pepperoni and Sausage Pizza marries the bold flavors of artisanal pepperoni with the rich, herby notes of ground Italian sausage, all atop a crisply golden, hand-tossed crust. This dish is a testament to the timeless appeal of classic toppings, elevated through meticulous preparation and premium ingredients.

Ingredients

• 1 lb pizza dough, homemade or store-bought, room temperature
• 1/2 cup San Marzano tomato sauce, strained
• 8 oz whole-milk mozzarella, freshly grated
• 4 oz artisanal pepperoni, thinly sliced
• 4 oz ground Italian sausage, pasture-raised, cooked and crumbled
• 1/4 cup Pecorino Romano, finely grated
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel placed on the middle rack for at least 45 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout for uniform cooking.
3. Brush the outer edge of the dough with extra-virgin olive oil to achieve a golden, crispy crust.
4. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.
5. Distribute the freshly grated mozzarella evenly over the sauce, followed by the pepperoni and cooked Italian sausage.
6. Sprinkle the Pecorino Romano, dried oregano, and crushed red pepper flakes over the toppings for added depth of flavor.
7. Transfer the pizza to the preheated stone or steel and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
8. Remove from the oven and let rest for 2 minutes before slicing to allow the cheese to set slightly.

Beyond its visually appealing golden crust and bubbling cheese, this pizza offers a harmonious balance of spicy pepperoni and savory sausage, with each bite delivering a satisfying crunch. Serve it with a drizzle of chili-infused honey for an unexpected twist that complements the dish’s robust flavors.

Pepperoni Pizza Stuffed Peppers

Nothing quite captures the essence of comfort food reinvented like the fusion of classic pepperoni pizza flavors nestled within the vibrant, sweet walls of a bell pepper. This dish is a testament to creativity in the kitchen, offering a gluten-free twist that doesn’t skimp on indulgence or flavor.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup marinara sauce, preferably San Marzano tomato-based
• 2 cups whole-milk mozzarella cheese, freshly shredded
• 1 cup pepperoni slices, quartered
• 1/2 cup ricotta cheese, whole milk
• 1/4 cup Parmesan cheese, finely grated
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with extra-virgin olive oil.
2. In a medium bowl, combine the marinara sauce, mozzarella cheese, quartered pepperoni, ricotta cheese, Parmesan cheese, dried oregano, garlic powder, and red pepper flakes. Mix until evenly incorporated.
3. Carefully spoon the filling into each bell pepper, ensuring they are packed tightly but not overflowing.
4. Place the stuffed peppers in the prepared baking dish and drizzle the tops with extra-virgin olive oil for a golden finish.
5. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly browned.
6. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Out of the oven, these Pepperoni Pizza Stuffed Peppers boast a delightful contrast between the tender, sweet bell pepper and the rich, savory filling. Serve them atop a bed of arugula for a peppery bite or alongside a crisp, chilled white wine to elevate the dining experience.

Pepperoni and Ricotta Stuffed Shells

This season, elevate your dinner table with a dish that marries the hearty flavors of Italy with the comfort of home cooking. Tender jumbo pasta shells, generously stuffed with a creamy ricotta mixture and spicy pepperoni, then baked to golden perfection under a blanket of marinara and mozzarella, promise a meal that’s both luxurious and satisfying.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz whole milk ricotta cheese
• 1 cup finely grated Pecorino Romano cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup diced spicy pepperoni
• 2 cups marinara sauce, divided
• 2 cups shredded whole milk mozzarella cheese
• 2 tbsp extra virgin olive oil
• 1/4 cup finely chopped fresh basil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the ricotta, Pecorino Romano, beaten egg, pepperoni, basil, salt, and pepper until well blended.
4. Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
5. Carefully fill each cooked shell with the ricotta mixture and arrange them seam-side up in the dish.
6. Top the stuffed shells with the remaining marinara sauce and sprinkle evenly with mozzarella cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly golden.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Velvety ricotta and the sharp bite of Pecorino Romano create a rich filling, while the pepperoni adds a delightful spice. Serve these stuffed shells atop a swirl of extra marinara for an extra touch of elegance, or alongside a crisp arugula salad to balance the dish’s richness.

Pepperoni Pizza Quesadillas

Fusing the bold flavors of Italy with the comforting embrace of Mexican cuisine, Pepperoni Pizza Quesadillas emerge as a culinary masterpiece that promises to delight the palate. This dish artfully combines the crispy, golden exterior of a quesadilla with the savory, cheesy goodness of a pepperoni pizza, creating a fusion that’s both innovative and irresistibly delicious.

Ingredients

• 4 large flour tortillas, 10-inch diameter
• 1 cup whole milk mozzarella cheese, freshly grated
• 1/2 cup sharp cheddar cheese, freshly grated
• 1/4 cup pizza sauce, homemade or premium store-bought
• 1/2 cup pepperoni slices, thinly sliced
• 2 tablespoons unsalted butter, clarified
• 1/4 teaspoon red pepper flakes, crushed
• 1/4 teaspoon dried oregano

Instructions

1. Preheat a large cast-iron skillet over medium heat (350°F) for even cooking.
2. Spread 1 tablespoon of clarified butter evenly across the skillet’s surface to prevent sticking and achieve a golden crust.
3. Lay one flour tortilla flat in the skillet, then evenly distribute 1/4 cup of mozzarella and 2 tablespoons of cheddar cheese over half of the tortilla.
4. Arrange 1/4 cup of pepperoni slices over the cheese, followed by a drizzle of 1 tablespoon pizza sauce and a sprinkle of red pepper flakes and oregano.
5. Fold the tortilla in half, pressing gently with a spatula to seal the edges, and cook for 2-3 minutes until the underside is golden brown and crispy.
6. Carefully flip the quesadilla using a wide spatula, cooking the other side for an additional 2-3 minutes until equally golden and the cheese is fully melted.
7. Transfer the cooked quesadilla to a cutting board, let it rest for 1 minute to set, then slice into three even wedges. Repeat the process with the remaining ingredients.

Remarkably, the Pepperoni Pizza Quesadilla boasts a crispy exterior that gives way to a molten, cheesy interior, punctuated by the spicy kick of pepperoni and the herbaceous notes of oregano. Serve these quesadilla wedges with a side of marinara for dipping, or elevate the experience with a drizzle of truffle oil for an unexpected gourmet twist.

Pepperoni and Spinach Pizza

Venturing into the realm of artisanal pizzas, our Pepperoni and Spinach Pizza stands as a testament to the harmony of bold flavors and delicate textures. This masterpiece combines the spicy kick of premium pepperoni with the earthy freshness of baby spinach, all atop a perfectly crisp, golden crust.

Ingredients

• 1 lb pizza dough, homemade or store-bought, at room temperature
• 1/2 cup San Marzano tomato sauce, strained
• 2 cups whole milk mozzarella cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 1/2 lb thinly sliced pepperoni, preferably artisanal
• 2 cups baby spinach leaves, washed and dried
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• Cornmeal, for dusting

Instructions

1. Preheat your oven to 475°F (245°C) with a pizza stone or steel placed on the middle rack for at least 45 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, aiming for an even thickness. For a crispier crust, leave the edges slightly thicker.
3. Lightly dust a pizza peel with cornmeal to prevent sticking, then transfer the stretched dough onto it.
4. Evenly spread the San Marzano tomato sauce over the dough, leaving a 1/2-inch border for the crust.
5. Sprinkle the mozzarella and Parmesan cheeses over the sauce, ensuring full coverage.
6. Arrange the pepperoni slices and baby spinach leaves atop the cheese, distributing them evenly.
7. Drizzle the olive oil over the pizza, then sprinkle with garlic powder and crushed red pepper flakes for added flavor.
8. Carefully slide the pizza onto the preheated stone or steel in the oven. Bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Remove the pizza from the oven and let it rest for 2 minutes before slicing. This allows the cheese to set slightly, making for cleaner cuts.

Savory and satisfying, this Pepperoni and Spinach Pizza offers a delightful contrast between the crispy crust and the melty cheese, with the pepperoni adding a spicy depth and the spinach a fresh, light note. Serve it with a side of garlic-infused olive oil for dipping to elevate the experience further.

Pepperoni Pizza Breadsticks

Amidst the bustling culinary landscape, few dishes marry convenience with indulgence as effortlessly as these Pepperoni Pizza Breadsticks, a delightful twist on classic flavors that promises to enchant the palate with every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp extra-virgin olive oil
• 1/2 cup marinara sauce, preferably San Marzano
• 1 cup whole-milk mozzarella cheese, freshly grated
• 1/2 cup pepperoni slices, thinly cut
• 1 tbsp unsalted butter, melted
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and fine sea salt.
2. Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy, indicating activation.
3. Pour the yeast mixture and extra-virgin olive oil into the dry ingredients, stirring until a dough forms.
4. Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 425°F and line a baking sheet with parchment paper.
7. Roll the dough into a 12×8-inch rectangle on a floured surface.
8. Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border around the edges.
9. Sprinkle the freshly grated mozzarella cheese and arrange the pepperoni slices on top.
10. Roll the dough tightly from the long side, sealing the edges to form a log.
11. Cut the log into 1-inch strips and place them on the prepared baking sheet, spiral side up.
12. Brush the tops with melted unsalted butter and sprinkle with garlic powder and crushed red pepper flakes.
13. Bake for 15-18 minutes, or until golden brown and the cheese is bubbly.

Kneaded to perfection, these breadsticks boast a crispy exterior with a soft, chewy interior, layered with the robust flavors of pepperoni and melted mozzarella. Serve them alongside a dipping sauce of warmed marinara for an extra touch of indulgence, or as a standout appetizer at your next gathering.

Pepperoni and Bacon Pizza

Nothing tantalizes the taste buds quite like the harmonious blend of smoky bacon and spicy pepperoni atop a perfectly crisped pizza crust. This Pepperoni and Bacon Pizza is a celebration of bold flavors and artisanal craftsmanship, promising a gourmet experience that elevates the classic favorite to new heights.

Ingredients

• 1 lb artisan pizza dough, room temperature
• 1/2 cup San Marzano tomato sauce
• 8 oz whole milk mozzarella, freshly grated
• 4 oz sharp provolone, thinly sliced
• 3 oz premium pepperoni, thinly sliced
• 4 oz applewood-smoked bacon, cooked until crisp and crumbled
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup freshly grated Parmigiano-Reggiano

Instructions

1. Preheat your oven to 475°F with a pizza stone or steel inside for at least 45 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness throughout for uniform cooking.
3. Brush the outer edge of the dough with extra-virgin olive oil to create a golden, crispy crust.
4. Spread the San Marzano tomato sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Distribute the freshly grated mozzarella and sliced provolone over the sauce, covering the surface uniformly.
6. Arrange the thinly sliced pepperoni and crumbled applewood-smoked bacon atop the cheese, ensuring even coverage.
7. Sprinkle with dried oregano and crushed red pepper flakes for an aromatic kick.
8. Transfer the pizza to the preheated stone or steel and bake for 12-14 minutes, or until the crust is golden and the cheese is bubbly and slightly charred.
9. Remove from the oven and immediately sprinkle with freshly grated Parmigiano-Reggiano for a salty, umami finish.

Artfully crafted, this pizza boasts a symphony of textures—from the crisp, smoky bacon to the spicy, slightly curled pepperoni—all harmonized by the creamy, molten cheeses. Serve it with a drizzle of chili-infused honey for a sweet and spicy contrast that will captivate your guests.

Pepperoni Pizza Grilled Cheese

Savory meets comfort in this innovative twist on two beloved classics, where the gooey richness of melted cheese envelops the spicy, umami-packed slices of pepperoni, all nestled between golden, buttery bread.

Ingredients

• 4 slices of artisan sourdough bread, 1/2 inch thick
• 1/2 cup of aged sharp cheddar cheese, finely grated
• 1/2 cup of whole milk mozzarella cheese, shredded
• 1/4 cup of unsalted European-style butter, softened
• 1/2 cup of thinly sliced premium pepperoni
• 1 tbsp of extra virgin olive oil
• 1 tsp of garlic powder
• 1/2 tsp of crushed red pepper flakes

Instructions

1. Preheat a cast-iron skillet over medium heat until it reaches 350°F, ensuring even heat distribution for optimal browning.
2. While the skillet heats, evenly spread the softened European-style butter on one side of each sourdough slice, creating a golden crust upon cooking.
3. In a small bowl, combine the finely grated aged sharp cheddar and shredded whole milk mozzarella for a blend that promises both depth and stretch.
4. Place two slices of bread, buttered side down, in the skillet. Layer each with the cheese mixture, followed by the thinly sliced premium pepperoni, and a sprinkle of garlic powder and crushed red pepper flakes for a spicy kick.
5. Top with the remaining bread slices, buttered side up, pressing gently to adhere. Cook for 3-4 minutes until the underside is a deep golden brown and the cheese begins to melt.
6. Carefully flip the sandwiches using a wide spatula, cooking for an additional 3-4 minutes until the second side is equally golden and the cheese is fully melted.
7. Remove from the skillet and let rest for 1 minute before slicing, allowing the cheese to set slightly for cleaner cuts.

Velvety layers of melted cheese and spicy pepperoni create a symphony of flavors and textures, while the crisp, buttery bread offers the perfect contrast. Serve with a side of marinara for dipping, elevating this dish into a gourmet experience.

Summary

Zesty flavors await in our ’20 Spicy Pepperoni Recipes for Pizza Lovers’ roundup! Whether you’re craving a classic or something with a twist, there’s a recipe here to ignite your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this collection, don’t forget to share the love (and the pizza) by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.