Ingredients
¼cupextra virgin olive oil
½tspgarlic powder
½tspitalian seasoning
all purpose flour,for dusting
13.8ozpizza dough,(1 tube) refrigerated
40pepperoni,slices
2tbspparmesan cheese,grated
pizza sauce,for serving
8ozcremini mushroom,cleaned and quartered
½medium red onion,diced
1green bell pepper,seeded and diced
kosher salt and black pepper,to taste
¼tspred pepper flakes
¼cupextra virgin olive oil,divided
13.8ozpizza dough,(1 tube) refrigerated
½cupmozzarella cheese,shredded
ranch dressing,for serving
40cherry tomatoes
13.8ozpizza dough,(1 tube) refrigerated
2tbspextra virgin olive oil
½cupmozzarella cheese,shredded
fresh basil,chopped, for garnish
pesto,for serving
24wooden skewers,(12-inch)
Preparation
Soak the wooden skewers in water for at least 30 minutes to prevent burning. Preheat the oven to 400 degrees F and line 4 baking sheets, or more, with parchment paper.
In a small bowl, whisk together the olive oil, garlic powder, and Italian seasoning. Set aside.
Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
Fold 5 pepperoni slices into quarters and thread onto a wooden skewer, spacing about 1-inch apart. Repeat to make 8 skewers total.
Starting at the pointed end of a skewer, weave a dough strip down around the pepperoni slices, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
Brush the skewers with the seasoned oil and sprinkle with the Parmesan cheese.
Bake the skewers for 10 to 12 minutes, rotating halfway through, until the dough is golden brown.
Serve with pizza sauce for dipping.
Spread the mushrooms, onion, and bell pepper in an even layer on a baking sheet. Season with salt, pepper, and red pepper flakes and drizzle with 2 tablespoons of olive oil. Toss to coat.
Roast the vegetables for 15 minutes, until the mushrooms are golden brown. Remove from the oven and set aside to cool.
Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
Thread 1 piece of each vegetable onto the skewers to make 1 stack, spacing the stacks about 1-inch apart, should have about 4 stacks per skewer. Repeat to make 8 skewers total.
Starting at the pointed end of the skewer, weave a dough strip down around the vegetables, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
Brush the skewers with the remaining oil and sprinkle with the mozzarella cheese.
Bake the skewers for 10 to 12 minutes, rotating halfway through, until the dough is golden brown.
Serve with ranch dressing for dipping.
Unroll the pizza dough on a lightly floured surface and cut into 8 strips.
Thread 5 cherry tomatoes onto a skewer, spacing about 1-inch apart. Repeat to make 8 skewers total.
Starting at the pointed end of the skewer, weave a dough strip down around the tomatoes, pinching at the bottom to secure, and set on a prepared baking sheet. Repeat with the remaining skewers.
Brush the skewers with the olive oil and sprinkle with the mozzarella cheese.
Bake the skewers for 10 to 12 minutes, rotating halfway through, until the dough is golden brown.
Garnish with the basil and serve with pesto for dipping. Enjoy!
