Thin-Crust Pepperoni and Mozzarella Punch Pizza

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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A thin-crust pizza topped with layers of spicy pepperoni and melted mozzarella cheese, baked to golden perfection for a satisfying slice. This Italian-inspired pizza recipe, ready in about 30 minutes, brings together pizza dough, tomato sauce, mozzarella cheese for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 350 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 475°F. Lightly dust a pizza stone or baking sheet with 1 tbsp all-purpose flour to prevent sticking.
  2. Step 2: Roll out 12 oz pizza dough on a floured surface into a 12-inch thin circle, then transfer to the prepared stone or baking sheet.
  3. Step 3: Spread 1/2 cup tomato sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Step 4: Sprinkle 8 oz shredded mozzarella cheese evenly over the sauce, followed by 20 slices of pepperoni arranged in a single layer.
  5. Step 5: Drizzle 1 tbsp olive oil over the pizza, then sprinkle 1 tsp dried oregano and 1/4 tsp crushed red pepper flakes for added flavor.
  6. Step 6: Bake in the preheated oven for 12-15 minutes until the crust is golden and cheese is bubbly and slightly browned.
  7. Step 7: Remove from oven and let rest for 5 minutes before slicing and serving.

Frequently asked questions

How long does Thin-Crust Pepperoni and Mozzarella Punch Pizza take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.

How do I store leftover Thin-Crust Pepperoni and Mozzarella Punch Pizza?

Refrigerate any leftover thin-crust pepperoni and mozzarella punch pizza in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.

Can I substitute ingredients in Thin-Crust Pepperoni and Mozzarella Punch Pizza?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thin-Crust Pepperoni and Mozzarella Punch Pizza for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thin-Crust Pepperoni and Mozzarella Punch Pizza?

Italian pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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