Double Pepperoni Pizza
A light, crispy Palermo’s PINZZA™ topped with rich pizza sauce, whole milk mozzarella, and a bold double layer of pepperoni. Classic sliced pepperoni delivers familiar flavor, while cup-and-curl pepperoni crisps and caramelizes in the oven. Finished with grated Parmesan for a savory, cheesy finish and perfect balance of crisp, melt, and spice.
Ingredients
- 1 each 11.25” fully cooked Palermo’s PINZZA™
- 5 oz pizza sauce
- 1 ½ cups shredded whole milk mozzarella
- 20 slices traditional pepperoni
- 27 slices cup-and-curl pepperoni
- ¼ cup grated Parmesan (finish)
Instructions
-
Place PINZZA™ on a pizza screen or pan.
-
Spread 5 oz pizza sauce evenly over the surface, leaving a ¼–½ inch border around the edge.
-
Top with 1 ½ cups mozzarella, distributing evenly to fully cover the sauce.
-
Arrange 20 slices traditional pepperoni evenly across the cheese.
-
Top with 27 slices cup-and-curl pepperoni, spacing evenly to allow proper crisping and cupping.
-
Bake at 475–500°F for 4–6 minutes, until cheese is fully melted, pepperoni is crisp, and the crust is heated through and re-crisped.
-
Remove from oven and immediately finish with ¼ cup grated Parmesan.
-
Let rest 30–60 seconds, slice, and serve.
