Saturday, February 11, 2012

Pepperoni-crunch pizza

One of our favorite pizzas in recent years is the "Tom's Special" at Pegasus Pizza on Alki, and what makes it utterly unique is the strips of pepperoni on top that curl a bit and get very crunchy. Who knew that the old staple pepperoni pizza could be a completely different experience? The other special ingredient is sunflower seeds, which add to the crunch. The way these ingredients stay crunchy is by being lifted up off the base of the pizza by a bevy of diced vegetables and toppings.

For some reason, it's taken me several years to realize that I could duplicate the taste at home rather easily, making it much more affordable to have it often. Here's the relatively simple quick fix to an ordinary take-home pizza:

1 medium-sized unfrozen take-and-bake pepperoni pizza
1/3 of a green pepper
1/2 of a roma tomato
1 medium mushroom
1/8 of a sweet onion
1/3 cup sunflower seeds

1) Preheat the oven to the temperature recommended on the pizza instructions. Remove pepperoni and most of the cheese and set aside.

2. Dice the vegetables and cut the pepperoni into strips.

3. Layer the vegetables first, then the cheese, then the sunflower seeds, and finally the pepperoni.

4. Place in oven (on a pizza stone, if you have it) and bake for one minute less than the instructions recommend. Then turn on the broiler for 1-2 minutes to get the pepperoni extra crispy (but don't burst the crust). Serve and enjoy!

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