This recipe is for all the Paleo kids out there (young + old alike). Growing up, whenever I’d have a spend-the-night or slumber party, my mom would make pizza dough and take us shopping for toppings. We’d spend the rest of the early evening stretching the dough and topping our pizzas. It was soooo fun…to me, anyway. Maybe it’s just because I’ve been obsessed with food since I was like, um…7. I was voted “Most Likely to be a Chef” in elementary school. But who knows what that really means–since I was also voted “Most Likely to be a Gymnast”, and at 5’9″ (I wasn’t that tall in elementary school, but I’ve always been considered tall.), I don’t have any idea where that came from. Still makes me laugh thinking about it…
- 5-7 oz. (about 20-30 pieces) large pepperoni
- pizza sauce
- grated cheese, optional
- black olives
- bell peppers
- green onions (preferred over red or yellow simply b/c they don’t need a lot of time to cook)
- deli ham
- fresh pineapple
Get your oven to 400ºF. Lay the slices of pepperoni on a baking sheet and put them in the oven, on the middle rack, to get them crispy–about 8 minutes, flipping them over once. Start prepping your toppings while the peps are in the oven.
The pre-bake step of the pepperoni is super important if you want a crispy pepperoni “crust”. Once you top the pepperonis they just don’t crisp up much…
Once they come out of the oven, place a spoonful of pizza sauce on each pepperoni slice and top with your ingredients.
Place the baking sheet back in the oven and let the toppings get warm and melty, anywhere from 5-10 minutes.
NOTE: All the toppings should be sliced, chopped, and/or diced super, super small/thin. Since you’re making little petite pizzas and they’re only getting a few minutes of oven time, you want make sure they get enough heat to get them cooked through. You can get an idea of size from the pics.