Cup-and-Char Pepperoni, Ricotta and Basil Pie

Ingredients:

36 oz. pizza dough
6 oz. sauce
20 oz. mozzarella

Cup-and-char pepperoni slices
1 tbsp. minced garlic
Dollops of ricotta mix
4 basil leaves, chiffonade
Salt and pepper to taste

Directions:

Sauce the pizza crust to the edge of the pan. Add mozzarella, also to the edge of the pan. Place cup-and-char pepperoni slices on the crust, distributing them evenly around the pie and leaving about ½” between slices. Sprinkle minced garlic on top of the pie, aiming for the pepperoni slices. (When the pepperoni slices cup up during the bake, they’ll form flavorful bowls for the garlic.)

Bake at 550°F for about 10 to 13 minutes. After baking, add dollops of the ricotta mix in the spaces between the pepperoni slices, again distributing them evenly around the pie. Top with chiffonade basil.

A Passion for Pepperoni

When it comes to making pepperoni, Columbus, Ohio-based Ezzo Sausage Company is “considered top-of-the-line among pizzeria owners,” according to The New York Times. Pizzaioli around the country are turning to Ezzo’s Supreme Cup-and-Char pepperoni slices for an artisanal flavor boost. As the slices bake on the pie, they curl into tiny cups that retain natural juices and flavor while the edges turn crispy and bacon-like. Try it for yourself, and you’ll see why Serious Eats hails Ezzo as “one of the finest pepperoni makers and wholesale distributers around.”