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Ultimate Pepperoni Pizza

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Diana Coutu turned to the bottle while whipping up a pizza recipe for Canadian Pizza Magazine’s “Chef of the Year” competition in 2004. Today, Coutu’s Moosehead Lager dough is a staple for her award-winning pizzas, which she whips up at Diana’s Gourmet Pizzeria in Winnipeg, Manitoba. The Ultimate Pepperoni is a local favorite and winner of “Canada’s Best Pizza” at the 2007 Pizza Olympic Games held in Italy.

Makes: 2 pizzas

  • 1 13-ounce Moosehead Lager pizza dough patty
  • 4 ounces thick, low-sodium marinara sauce
  • 7 ounces dry-cured pepperoni
  • 4 ounces low-fat mozzarella
  • 4 ounces garlic chive Havarti
  • 2 ounces fresh parmesan cheese, plus more for garnish


• Hand-slap out one dough patty (try Coutu's Moosehead Lager dough) onto a 12-inch pizza screen. 

• Spread marinara sauce evenly on dough. Generously top with cheeses. Layer pepperoni, overlapping each slice by a quarter-inch.

• Bake pizza on cookie sheet 7 to 10 minutes at 450 degrees, rotating pizza 180 degrees halfway through cooking.

• Grate fresh parmesan liberally over pizza and serve.


Choose a Standard American Lager for this recipe

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