I had some leftover
pizza dough after making some
broccoli and mozzarella stromboli the other night (which were good, but messy and difficult to roll up!), so we decided to make
a white pizza with crispy kale.
Tim insisted that we also put pepperoni on it, because he's a man and men apparently need meat. The pepperoni was good, so I shouldn't complain. We also added some red pepper flakes in with the garlic oil that was spread on the dough. The goat cheese was a tasty and unexpected addition... the tang complemented the earthy flavor of the kale and the salty pepperoni.
I broke my baking stone a while back, so I decided to try a different method for getting a crispy pizza crust: I placed the rolled out dough on an upside-down baking sheet covered in a layer of cornmeal. I think using the baking sheet upside down let the air circulate around the crust a little more- I'd definitely use this method again!
Tim has been talking about "pepperoni rolls" for months- apparently they're a childhood delight of his. I think he's secretly trying to find a suitable substitute for the pepperoni Hot Pockets he treasures so when he is three sheets to the wind.
Conveniently, I made pizza earlier this week and had a bunch of dough leftover... so we gave pepperoni rolls a try. The internets are rife with pepperoni roll recipes, but they all differ- some leave out the sauce, some the cheese. I decided to base mine on a reliable source- yum! Good choice! I think the only change I would make is to add more pepperoni than called for in the recipe, to make the little guys more befitting of the name "pepperoni rolls." Other than that, I think these rolls are ready for center stage on Superbowl Sunday!!
Served with a sassy lemon, Parmesan and arugula salad.
