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Pizza Popovers

by Katie Aubin and Morgan Walker

Total Time

55 minutes

55 min

Prep Time

25 minutes

25 min

Cook Time

30 minutes

30 min

Total Time

55 minutes

55 min

Prep Time

25 minutes

25 min

Cook Time

30 minutes

30 min

Ingredients

for 6 popovers

  • 3 large eggs
  • 2 large egg whites
  • 1 cup
    whole milk, plus 1 tablespoon (240 g)
  • 2 tablespoons
    tomato paste
  • 2 teaspoons
    dried oregano
  • 2 teaspoons
    garlic powder
  • 2 teaspoons
    kosher salt
  • 2 ½ tablespoons
    unsalted butter, melted, divided
  • 1 ¼ cups
    all purpose flour (155 g)
  • ¼ cup
    parmesan cheese, finely grated, plus 1½ tablespoons (30 g)
  • ½ cup
    pepperoni, chopped, divided (75 g)
  • 1 tablespoon
    fresh basil, thinly sliced, for garnish
  • 1 cup
    marinara sauce, warm (260 g)

Special Equipment

  • 1 6 cup popover pan
    Calories 312
    Fat 17g
    Carbs 23g
    Fiber 1g
    Sugar 3g
    Protein 14g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 425°F (220°C).
  2. In a blender, combine the eggs, egg whites, milk, and tomato paste. Blend until smooth. Add the oregano, garlic powder, salt, 2 tablespoons of melted butter, and flour and blend on high speed for 2-3 minutes, until completely smooth. Transfer the batter to a liquid measuring cup with a pour spout and let rest at room temperature for 20 minutes.
  3. Meanwhile, place the popover pan in the oven to preheat.
  4. After resting, fold ¼ cup (30 g) Parmesan and ¼ cup (35 g) chopped pepperoni into the popover batter.
  5. Remove the popover pan from the oven and brush ¼ teaspoon melted butter in each cup, then fill ¾ of the way full with batter. Sprinkle with the remaining pepperoni and remaining 1½ tablespoons Parmesan cheese.
  6. Bake the popovers for 25-30 minutes, or until they appear puffed and dry (do not open the oven door to check).
  7. Garnish the popovers with basil and serve immediately with warm marinara sauce alongside.
  8. Enjoy!
 

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