Le Food Snob


Since the I grew out of my cheese pizza phase (around age 20), pepperoni has by far been my favorite choice of topping. What’s a better way to make a pepperoni pizza? With two kinds of pepperoni and tons of garlic.


  • 8 oz pizza dough
  • salt and pepper
  • olive oil
  • 2 heads of garlic, minced
  • 16 oz fresh mozzarella cheese, sliced
  • 4 oz fontina cheese, shredded
  • 8 oz sliced pepperoni
  • 2 oz deli pepperoni, cut into chunks
  • dried oregano
  • crushed red chili flakes
  • parmesan cheese


  1. Remove pizza dough from the refrigerator and let sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 425 degrees and spray a 16-inch round pizza pan with cooking spray.
  2. Using flour (if necessary), begin to stretch the dough out into as large of a circle as possible. Place on the pizza sheet and work the dough at the edges using the heel of your hand to press and stretch toward the edge of the sheet. This will take a few minutes. Try to make the crust of the pizza as even as possible or you’ll have pockets of thicker chewy crust when the pizza is cooked.
  3. Once the crust is stretched all the way to the edge of the pan, sprinkle with salt and pepper, minced garlic and olive oil (enough to lightly cover the crust). With the back of a spoon, spread the garlic around so that it’s evenly distributed. There should be a thin layer of garlic across the crust.
  4. Pre-bake for eight to 10 minutes. Remove from the oven and let cool.
  5. If necessary spread additional olive oil evenly over the pizza crust (I did because the crust looked slightly dry) and layer with cheeses, crushed pepper and oregano (to taste) and pepperoni. Freshly grate parmesan cheese on top if desired.
  6. Place back in the oven and bake the pizza for 20 to 25 additional minutes or until edges of the pizza are beginning to brown and turn crisp.Remove from the oven and let sit for five minutes before slicing. Enjoy!


Holy garlic! Baking this pizza will fill your kitchen with the delicious smell of garlic. Love it. If you’re not a huge fan of garlic, I would recommend only using one head (or possibly less). Garlic was definitely the overwhelming flavor on this pie though the crushed red chili flakes gave the pizza a slight kick. (Leave them off if you’re not a fan of spicy.)

Recipe rating: 


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always


If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey


Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on dining in and out

Little Lilly Meets the World

Every step is a memory


From cheeseburgers to foie gras — eat what you hanker for.


The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.


Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: