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Pepperoni, mozzarella and blue cheese pizzas recipe

Pepperoni, mozzarella and blue cheese pizzas recipe

8 ratings

Deep pan, square and topped with mountains of melty blue cheese, this Detroit-style pizza will soon become one of your favourite fakeaways. The best thing? It's ready in under an hour. See method

  • Serves 6
  • 30 mins to prepare and 20 mins to cook
  • 468 calories / serving


  • 3 x 145g packs pizza base mix
  • plain flour, for dusting
  • oil, for greasing
  • 200g jar tomato and herb pizza sauce
  • 75g grated mozzarella
  • 60g pizza pepperoni slices (from a 120g pack)
  • 50g blue stilton, crumbled
  • 100g pizza mozzarella, grated
  • 2 black olives, sliced

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    9g 45%
  • Sugars

    5g 6%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 54.4g Protein 18.3g Fibre 4g


  1. Put the pizza base mixes in a large bowl and stir in 300ml lukewarm water. Mix to a soft dough, then knead well on a lightly floured surface for 5 mins or until smooth.
  2. Preheat the oven to gas 7, 220 ̊C, fan 200 ̊C and grease a large baking sheet (about 30 x 37cm). Roll out the dough to roughly the same shape as the baking sheet. Place on the sheet, cover with a tea towel and leave to rise for 10 mins. Press the edges of the dough, about 2cm from the edge, gently towards the sides of the sheet to create a thicker crust. Be careful not to create any holes.
  3. Spread over the tomato sauce and scatter over the grated mozzarella, pepperoni, blue cheese and olives. Bake for 15-20 mins until golden and crisp, then cut into squares to serve.

See more Pizza recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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