Pepperoni Pizza Bialys Recipe: fresh-from-the-oven, chewy, bagel-like bread topped with chopped garlic, the barest hint of pizza sauce and olive oil, a generous cap of melted cheese, and a couple of crispy-edged pepperoni to crown it.
Spray a rimmed half sheet pan with nonstick cooking spray or brush generously with oil. Scatter the cornmeal evenly over the pan, then place the frozen dough balls on top, leaving about 3 or more inches of space between them. Preheat an oven to 200°F, and place a cake pan with boiling water in it on a lower shelf. Place the pan of roll dough on the shelf above the water, turn the oven off and close the oven door.
Begin checking the rolls at 25 minutes to see if they're thawed. When the rolls are completely thawed and softened, place the pan on the stove top or counter, uncovered, and discard the water from the cake pan.
Preheat the oven to 425°F while the dough sits out and dries on the surface. In a small bowl, combine the marinara sauce, olive oil, and minced garlic. Toss together the mozzarella and cheddar cheese in another bowl. Set both aside.
Use the flat part of your index and middle fingers to press down in the center of each dough round. Press firmly, deflating the dough and leaving a divot in the center. This should also spread the dough out a little. Don't flatten the round, though. That little well in the center holds goodies.
Spoon 1 teaspoon of the sauce mixture into each divot. Lay a piece of pepperoni over each divot and press each one into place, causing the sauce to squish up around its sides and onto the dough. Divide the cheese evenly between the bialys, then top each one with two slices of pepperoni.
Bake for 16-20 minutes, or until the cheese is melted, bubbly, and golden brown and the pepperoni is crisp around the edges. If desired, garnish with chopped fresh parsley. Let them rest on the pan for 5 minutes before serving.
These can be served with any remaining marinara mixture as a dipping sauce.