What is pepperoni on pizza: recipes with Italian sausage. Composition and calorie content of pepperoni sausage with photos, preparing the product at home; recipes with this type of sausage Pepperoni sausage at home

Pepperoni sausage is a subspecies of salami. In general, in Italian this word means one of the subspecies of pepper. By the way, this is worth considering if you want to order pepperoni pizza, since in Italy they will bring you... vegetable dish, not with sausage. In general, its homeland is Naples, where it was actively added to pizza. After some time, the spicy sausage became popular in many parts of the world. It stands out for its original taste and aroma (see photo). The shelf life of pepperoni sausage is no more than 30 days.

Use in cooking

Pepperoni sausage is an excellent independent product that is most often added to pizza. In addition, sandwiches, snacks and salads are made from it. They also like to put it in scrambled eggs. The piquant and original taste will help diversify the taste of various dishes, for example, soup, stew, etc.

Cooking recipe

It will come as a surprise to many but you can make your own pepperoni sausage at home. To do this, you need to take 1 kg of chicken, beef and pork, as well as crushed anise, cayenne and red pepper, mole and sugar. You also need to take chopped garlic and ascorbic acid. The meat should be chopped and put in freezer. After this, it must be mixed with spices, garlic, acid and left in the refrigerator for a day. Then rinse the intestines thoroughly and fill them ready-made minced meat. The resulting sausages must be hung in a ventilated place for 8 weeks.

Harmful effects of pepperoni sausage and contraindications

Pepperoni sausage can cause harm if an individual intolerance to the product is detected. Due to the presence of a large number of spices, you should not use it if you have problems with the digestive system. Pepperoni is a high-calorie food therefore, if overused, it can cause metabolic problems and lead to weight gain.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

There are few people among us who are indifferent to pizza, but pepperoni is something else. The secret of the treat lies in the thin, delicious flatbread with original filling. Once you try it, you will forever refuse classic Russian pizza with a thick layer of dough. A purchased dough base is not suitable for the dish; you must bake it yourself, this is the only way to convey the real taste of the Italian aromatic snack with a spicy spiciness. Feel like a professional chef in your own kitchen with pepperoni recipes.

What is pepperoni

Some people wonder what pepperoni means on pizza, and the answer to this question is simple. Pepperoni is a type of Italian sausage with a spicy flavor. The product gets its piquancy (and name too) thanks to the hot pepperoni included in its composition. In Russia, this component is often replaced with regular salami.

Origin story

Pepperoni sausage originated in Naples several centuries ago. In the south of Italy, they began to prepare this product from a mixture of beef, pork, and chicken, grinding the meat into minced meat. The sausage had a delicious aroma, a slight spicy taste and was called salsiccia Napoletana piccante. Later, Italian emigrants, having arrived in the United States, brought with them their culinary recipes, traditions that appealed to Americans. Representatives of this nationality eventually changed the recipe and began to produce their own type of salami, calling it pepperoni thanks to that same bitterness.

In America, this sausage is moderately fatty, has a spicy, salty taste, and contains spices, lard and red hot pepper. Among the inhabitants of the Caribbean islands, the basis of the sausage is horse meat and donkey meat. Not only pizza is prepared with it, but also sandwiches and scrambled eggs. For Europeans, as for Italians, pepperoni is also a type capsicum, they call the red spicy peperoncino, and the sweet one - peperone piccante. The vegetable (often pickled) is added to salads, soups, meat and vegetable dishes.

How to make pepperoni pizza

A delicious pepperoni pizza has two main components: dough and sauce. It is quite possible to prepare the dish at home, taking into account the following nuances:

1. The base must contain yeast. Store-bought dough (from yeast or puff pastry) will not work; you need to bake it yourself.
2. It is advisable to find Italian flour for kneading; the Russian wheat product contains a lot of protein, which gives fluffiness to the dough, but the flatbread for pepperoni pizza should be thin.
3. Original tomato sauce prepared on the basis fresh tomatoes or canned. You can cook it to your taste by mixing balsamic vinegar, tomato puree, favorite herbs, and spices. It is better not to use ketchup for this purpose.
4. Cheese and sausage must be cut into thin slices.
5. Pepperoni pizza does not take long to bake, about a quarter of an hour on average at 200 C. The main thing is that the edges of the flatbread acquire an appetizing golden brown crust.

Pepperoni Pizza Recipes

There are several different recipes making pepperoni pizza - with different types sauces, seasonings and cheeses. Each of the snacks has unique taste, aroma. Immerse yourself in the tradition of Italian cuisine with a delicious dish of flatbread with filling and tomato sauce. Advantage homemade baked goods is that you can adjust the degree of spiciness yourself. Pay attention to the calorie content of pizza, this figure is indicated per 100 g of finished product.

Spicy pepperoni with cheese

• Time: 1 hour 10 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 306 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Since the dish received this name in America, the Italians themselves call the pizza Hellish, Devilish - “Pizza Diabola”. This recipe pepperoni adapted to Russian cuisine – olive oil replaced by sunflower, and original sausage– salami, but Italian notes are present thanks to olives, seasonings and spices. The dough base turns out to be very soft, tender and thin, and the pizza itself is juicy. Vary the amount of red pepper according to your taste preferences; not everyone may like the hot aftertaste of this flour culinary product.

Ingredients:

• wheat flour – 250 g;
• dry yeast (active) – 12 g;
• water – 150 ml;
• cheese (semi-hard varieties), salami (pepperoni) - 200 g each;
• vegetable oil – 5 tbsp. l.;
• salt – ½ tsp;
• tomato paste – 3 tbsp. l.;
• olives (pitted) – 30 pcs.;
• oregano, basil (dried), red pepper (ground) - 1 tsp each;
• mayonnaise (optional), soy sauce- to taste.

Cooking method:

1. Combine salt and flour, pour into a container in a heap.
2. Pour yeast into slightly warmed water and stir until dissolved. Pour into flour mixture.
3. Pour in oil, knead the dough. Wrap cling film, put in a warm place for 30 minutes to proof.
4. Roll out the dough base very thinly with a rolling pin according to the diameter of the mold (the size of the baking sheet), do not leave the edges, trim off the excess.
5. Mix soy sauce with tomato paste, mayonnaise, grease the base with the resulting mixture.
6. Place thinly sliced ​​salami, then halves (rings) of olives, then grate with seasonings and grated cheese.
7. Before baking, preheat the oven to 200, cook the pepperoni pizza for about 15 minutes until the flatbread is browned.

With tomatoes and chili

• Time: 1 hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 276 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

We already know what pepperoni sausage is on pizza, so let's try to bake a treat with a taste as close as possible to the original. The chili pepper will give the flatbread that very necessary spiciness, thanks to which the name “Pizza alla diavola” is true. Tomatoes neutralize the bitterness a little, but children and people with gastritis should still not offer this dish. If you do not use salami in the recipe, but real hot pepperoni sausages (bought or prepared yourself), you should reduce the amount of red pepper.

Ingredients:

• flour – 200 g;
• yeast (dry) – 1 tsp;
• sugar, olive oil - 1 tbsp. l.;
• salt – 1 tsp;
• water (warm) – ½ cup;
• salami (pepperoni) – 300 g;
• chili pepper – 1 pc.;
• tomato paste – 3 tbsp. l.;
• mozzarella – 100 g;
• tomatoes – 2 pcs.;
• basil, oregano (dried) – 1 tsp each.

Cooking method:

1. Combine flour, salt, yeast, sugar, add water, butter, knead the dough.
2. Roll out, place in pan, trim off excess edges.
3. Sprinkle a little oil, grease with tomato paste, sprinkle with seasonings.
4. Place thinly sliced ​​mozzarella on top, then tomato slices and salami rings.
5. Chop the chili, sprinkle on top of the sausage, and sprinkle with herbs again.
6. Bake the pizza until the flatbread is browned.

With onion sauce

• Time: 2 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 162 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Pepperoni pizza itself is very tasty and aromatic, but an interesting onion sauce adds a special piquancy to the dish. With such flour culinary product you can feel like a novice chef from hot, sunny Italy. Choose active, fast-acting yeast for dough and pay attention to the expiration date of the product. This way you can be confident in the quality of your baked goods. There is no hot red pepper in the recipe, so it is better to take sausage with a spicy bitterness (if you like that aftertaste) or add pepper at your discretion.

Ingredients:

• flour – 1.5 tbsp;
• water – 100 ml;
• sugar – 1 tsp;
• yeast – 1.5 tsp;
• salt – ¼ tsp;
• vegetable oil (olive) – 3 tbsp. l.;
• tomatoes – 500 g;
• mozzarella – 250 g;
• pepperoni sausage – 200 g;
• onion – 1 pc.;
• garlic – 2 teeth;
• basil, oregano - to taste.

Cooking method:

1. Dissolve the yeast in warm water, leave in a warm place to rise until foam and bubbles appear on the surface.
2. Add salt, flour, butter, stir, cover with a towel, and place in a warm place for an hour.
3. Make a cross-shaped cut on the tomato stalk, pour boiling water over the vegetables, peel them, and puree them using a blender.
4. Cut the onion into small cubes, pass the garlic cloves through a press. Fry the vegetables in a frying pan with hot oil for 3 minutes.
5. Transfer to a saucepan, add tomato puree, simmer until the liquid evaporates. Salt and season with herbs.
6. Cut the cheese and sausage into thin slices.
7. Divide the dough in half, roll out one part, and place on a baking sheet.
8. Grease with tomato sauce, add sausages, cheese, bake the pizza. Repeat the same with the second piece of dough.

• Time: 2.5 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 224 kcal.
• Purpose: snack.
• Cuisine: Italian.
• Difficulty: easy.

Pepperoni will give a very unusual spicy taste to pizza. garlic sauce homemade. If you don’t like the aroma and taste of this spicy vegetable, replace it with garlic powder, but know that the dish will not be so original or interesting. This option is suitable as a treat for guests who suddenly find themselves on the doorstep. You don’t know what else they have to do, and whether the garlic smell can interfere with them. If this component does not scare anyone, prepare the sauce from fresh vegetable, diversifying the taste classic pizza pepperoni.

Ingredients:

• water, milk - 200 ml each;
• tomatoes – 7 pcs.;
• olive oil – 6 tbsp. l.;
• egg – 1 pc.;
• flour – 1 tbsp.;
• yeast – 10 g;
• garlic – 2 teeth;
• sugar – 1 tsp;
• chili – 1 pc.;
• salami (pepperoni) – 400 g;
• cheese – 200 g;
• oregano, basil - 0.5 tsp each.

Cooking method:

1. Heat the milk, dilute the yeast.
2. Pour the flour into a container, make a hole, beat in the egg, pour in the oil, add yeast and salt.
3. Knead into a smooth, elastic dough, gradually adding water.
4. Roll into a ball, cover with a towel, and place in a warm place for 2 hours to proof.
5. Make the sauce by pureeing 5 tomatoes, garlic, salt, sugar, and Italian herbs in a blender.
6. Roll out the dough into a thin layer, place on a baking sheet, brush with sauce.
7. Top with slices of cheese, remaining tomatoes cut into slices, sausage rings, chopped chili.
8. Bake the pizza until the flatbread is ready at 200.

Dymov Pepperoni sausage + Italian salami 90g - assorted raw smoked sausages, prepared according to original recipes from selected pork and beef with the addition of lard and spicy spices. All products of the Dymovsky Sausage Plant are made from natural ingredients and does not contain GMOs. Careful selection of raw materials and control at all stages of production allow us to create high-quality meat delicacies. Sliced ​​into thin slices, convenient for serving festive table. Vacuum packaging ensures preservation of taste and nutritional properties throughout the shelf life.

Description

The beautiful, delicious Italian word pepperoni, what associations does it evoke among the modern average person? probably first of all. More experienced people will say - sausage, and experts will correct - pepper. So anyway, pepperoni - what is it?

Meaning of the word

Pepperone in Italian means hot capsicum, pepperoni - plural - "peppers".

Italian chefs working in America began to call pepperoni a spicy salami-type sausage. Italians usually prepared them from pork meat; the American variation contains both beef and poultry.

To order spicy sausages in their homeland, you should ask for salame piccante.

Pepperoni is one of the most popular ingredients for making pizza, which bears the same name and is often a top seller. In Italy, pizza with these sausages is called pizza alla diavola.

Sausage recipe

So, this is what sausage is, we found out. Would you like to try this spicy salami? Go to Italy! No? Then go on a shopping tour to the shops of your hometown, what if you get lucky? Long and possibly expensive?

OK then. Let's make our own salami.

You will need:

• three kilograms of pork;
• one kilogram of beef;
• coarse salt - three tablespoons and another teaspoon;
• three tablespoons;
• two tablespoons of cayenne pepper;
• one tablespoon of ground anise seeds;
• one teaspoon of sugar;
• half a teaspoon of ascorbic acid;
• a teaspoon of chopped garlic;
• a glass of dry red wine;
• pork casing one hundred and eighty centimeters long.

Now let's start cooking.

1. First, wash the meat, cut it into pieces and freeze it slightly. Make minced meat in a meat grinder (separately pork and beef).
2. Mix all ingredients in a deep bowl and leave in a cool place for a day.
3. Prepare the casing by rinsing it thoroughly twice, thirty minutes apart.
4. Fill the womb with minced meat, release excess air. Bandage should be done every twenty-five centimeters.
5. Cut two sausages into pieces and hang them to dry for about six to eight weeks.

Once the sausage is ready, store it in the refrigerator for up to two weeks or in the freezer for up to two months.

How to cook pepperoni

We mentioned earlier that this mysterious word is also called pizza. Let's talk about her now.

Pepperoni pizza is quite easy to make. All you need is dough, pepperoni sausage, mozzarella cheese, tomato sauce.

Well, here it is in front of us in person - pepperoni pizza. What it is, how it is prepared and what it is eaten with is, we hope, clear.

However, it turns out that the same name hot pepper made famous not only the sausage and American fast food dish. There are plenty more culinary masterpieces where pepperone is used, such as sauce...

Pepperoni sauce

It would be logical to assume that the composition of the sauce will include and then, as they say, according to taste. But no!

The name is so firmly attached to the spicy salami that we will be making sauce with sausage!

For the base you need mayonnaise (one and melted cream cheese(two hundred grams), and for the taste of pepperoni (half a kilogram).

The sausage should be cut into very small pieces, the cheese should be grated, all ingredients should be mixed thoroughly, put in a mold and baked in the oven for twenty minutes.

This sauce is served warm, but let your taste decide what exactly...

Now you won’t be confused by the question: “Pepperoni - what is it?” You will be able not only to answer, but also to treat your interlocutor with this same pepperone, thereby winning the laurels of an exquisite culinary specialist!

In different fields of activity, there are international words that are understandable to residents of any country. In cooking, one of these words was the word “pepperoni”. What does it mean, where did it come from and how to prepare dishes that are called by this word? All this will be discussed below.

The meaning of this word

Pepperoni is an Italian word meaning hot pepper in the plural. Gradually, the word "pepperoni" ceased to be used only in the speech of Italians and acquired several other meanings known to gourmets at the international level.

Nowadays the first common meaning is spicy sausage(with pepper) from a mixture of beef, pork and chicken meat, which became popular in America thanks to Italian emigrants who established its production in the New World.

Two other meanings are pizza, for the filling of which the above-mentioned spicy sausage is used, and tomato sauce, also used in the process of making pepperoni pizza.

Pepperoni pepper - what is it?

If we talk about the original meaning, then pepperoni is not one specific type of pepper, but a collective name denoting more than 50 types of capsicums. The tropical regions of America are considered the homeland of pepperone, where it can still be found growing wild.

The most popular types of pepperoni peppers:

• peperoncini or golden Greek pepper;
• banana pepper, which grows in America and has another name: American banana pepper;
• peperoni piccante is also known as sweet pepper.

Of course, we should not forget about the hot hot pepper, which is used in the preparation of many national Italian dishes fresh, dried and pickled, both red and green ripened.

How to make pepperoni sausage at home

The famous pepperone sausage is easy to make at home, as housewives have been doing for centuries in its homeland in Naples. This process is not complicated, but it is quite time-consuming, so you will have to be patient before trying homemade pepperone.

Step by step cooking instructions:

1. Pass well-chilled, even slightly frozen meat through a meat grinder. Then the minced meat must be thoroughly beaten until white fibers appear in it. You also need to ensure that the temperature of the minced meat during operation does not fall below 12 degrees Celsius;
2. Place the beaten minced meat in the refrigerator for a day to ripen. After aging, the meat will darken and its consistency will change slightly;
3. Add wine, spices, sugar, salts and ascorbic acid to the ripened minced meat. Paprika will give the finished product a beautiful color, and cayenne pepper will add heat. It is worth mentioning separately about nitrite salt. It acts as a preservative and prevents the occurrence of botulism. Ascorbic acid is also a preservative and color stabilizer;
4. Fill the shells with the resulting minced meat, releasing the air and tying them every 25-30 cm. Small air bubbles that cannot be expelled simply need to be pierced with a thin needle;
5. Sausage blanks should be sent to dry in a well-ventilated area with a temperature of 10-12 degrees Celsius. The drying time will be from 6 to 8 weeks.

Ingredient in pizza - description and recipe

Pepperone is a very popular ingredient in the pizza of the same name, which is also called “Pizza Diabola” (“Devil’s Pizza”). So, a flatbread with a special tomato sauce, spicy salami, champignons, which emphasize the spiciness of the sausage, and mozzarella cheese won the hearts of not only lovers of spicy food.

For the pizza dough and filling you will need:

• 420 ml of drinking water;
• 70 g fresh pressed yeast;
• 50 ml olive oil;
• 10 g sugar;
• 500 g flour;
• 150 g pepperoni sauce;
• 100 g pepperoni sausage;
• 100 g canned or fried champignons;
• 400 g mozzarella cheese.

It will take about 1.5-2 hours to knead the dough and bake.

The calorie content of a hundred-gram piece of aromatic yeast flatbread with pepperoni slices will be 219.5 kilocalories.

How to make pizza:

Sauce recipe

If the housewife decides to make pepperoni pizza, then you should not use ready-made tomato sauce or paste. They can ruin the taste finished baked goods, so don’t be lazy, because pepperoni sauce is prepared quite quickly. There will be enough time for the dough to rise.

For the sauce you need to take:

• 600 g ripe tomatoes;
• 20 ml olive (not sunflower) oil;
• 10 g white crystalline sugar;
• 6 g garlic;
• 5 g dried basil;
• 5 g dried oregano;
• 3 g table salt.

It only takes 30-40 minutes to cook the sauce.

Calorie content – ​​52.8 kcal per 100 g of finished product.

Cooking method:

1. Pour boiling water over clean tomatoes. Then peel them and puree them with a blender or pass through a fine grinder;
2. In a saucepan or saucepan with thick walls, heat the resulting tomato puree for 10 minutes over medium heat;
3. Then add salt vegetable oil and sugar. The amount of the last ingredient can be increased if the tomatoes are sour. Simmer the sauce for another 10 minutes on the fire;
4. 3-4 minutes before the end of cooking, add chopped garlic and dry herbs to the saucepan. Cool the finished sauce before using.

Bon appetit!