The Cup and Char Pepperoni and Peppadew Pepper Pizza was the featured Recipe of the Month in the Jan/Feb issue of PMQ Pizza Magazine and will be sure to delight everyone at the table.
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14” pizza crust
¾ c. Boursin cheese
4 whole canned tomatoes
26 pieces Smithfield Cup ’n Char Pepperoni
½ c. sautéed mushrooms
¼ c. roughly chopped peppadew peppers
¾ c. shredded Fontina cheese
2 tbsp. shredded Parmesan cheese, for garnish
Spread Boursin cheese on the dough leaving about a ¼” crust. Sprinkle some pizza seasoning on cheese and then spread out your crushed tomatoes. Top the pizza with most of your shredded Fontina cheese, then spread out your mushrooms and peppadew peppers on the pizza. Next, place your Smithfield Cup & Char pepperoni evenly around the pie, followed by the rest of your Fontina. Bake in your oven at about 475° for 10 or so minutes, or until the crust is golden brown and the pepperonis have turned into little basins of savory pepperoni flavor. Remove your pizza from the oven and top with some shredded parmesan.
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