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Cup N’ Crisp Pepperoni Beer Crust Pizza

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3 cups bread flour
1 tablespoon baking powder
¾ teaspoon salt
1 (12-ounce) bottle pilsner beer, at room temperature
2 tablespoons olive oil
2 cups shredded mozzarella cheese
1 (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp
1 cup baby arugula leaves
cup halved cherry tomatoes


  1. In large bowl, combine flour, baking powder and salt. Stir in beer until mixture forms a sticky dough. Turn out onto lightly floured surface. Knead dough 5 to 7 minutes or until smooth and elastic, sprinkling with additional flour as needed. Divide dough in half. Roll into balls. Cover each with plastic wrap and allow to rest 15 minutes.

  2. Heat oven to 500°F. Roll or stretch 1 ball of dough into a 10-inch round. Transfer to pizza pan. Drizzle with 1 tablespoon olive oil. Top with 1 cup cheese. Bake 5 minutes. Top with one-half package pepperoni. Bake 3 to 5 minutes or until crust is golden, cheese is bubbly, and pepperoni is crisp.

  3. Scatter ½ cup arugula and ¼ cup cherry tomatoes on top of baked pizza. Repeat with remaining ingredients.