Home Pepperoni Pizza are three word most people will enjoy hearing. The best part is it’s very easy to make, even the dough. As there is no yeast involved, the dough doesn’t need to proof cutting down the entire time to about 30 minutes. I love to add both mozzarella and cheddar to the pizza for that mature yet gooey flavour and texture. Serve as a main dish or as a snack for later. Whichever you choose everybody will be happy.
Home Pepperoni Pizza
This has to be a favourite in most people homes. I often add olives and sliced mushrooms when my sons are eating with us but the toppings list is exhaustive.
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Servings: 2 people
Calories: 669kcal
Ingredients
The dough
- 300 g strong white bread flour
- 2 tsp baking powder
- ½ tsp sea salt
- 2 tsp rapeseed oil
- 175 ml lukewarm water
- freshly ground black pepper
the topping
- 120 g passata
- 1 tbsp tomato purée
- ½ tsp dried mixed herbs
- ½ tsp sea salt
- 1 large mozzarella ball torn into small pieces
- 10 slices pepperoni
- 30 g cheddar grated
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6 and place a large baking tray upside-down on a shelf.
- To make the dough, sift the flour and baking powder into a large bowl.300 g strong white bread flour, 2 tsp baking powder
- Add the salt and a pinch of pepper, then stir in the oil.½ tsp sea salt, 2 tsp rapeseed oil
- Make a well in the centre, then stir in the warm water and mix to a soft dough, drawing the flour in from the side of the bowl a little at a time. Ideally you want to end up with a soft and slightly sticky dough.175 ml lukewarm water
- Put the dough onto a lightly floured work surface and knead for 2 minutes, until smooth and springy.
- Place a sheet of greaseproof paper on the work surface, then dust with a little flour and place the dough on top of it.
- Carefully roll the dough out into a 30cm/12in disc, roughly the thickness of about 5 mm.
- Slide the dough and the paper onto the hot baking tray in the oven.
- Bake for 3 minutes.
- Meanwhile, pour the passata into a bowl, add the tomato purée, mixed herbs, sea salt and black pepper and mix thoroughly.120 g passata, 1 tbsp tomato purée, ½ tsp dried mixed herbs, ½ tsp sea salt, freshly ground black pepper
- Remove the dough tray from the oven.
- Cover the base with the tomato sauce, using the back of a spoon, leaving a small gap around the edges of the dough.
- Scatter the mozzarella over the tomato sauce, then top with the pepperoni and cheddar.1 large mozzarella ball, 10 slices pepperoni, 30 g cheddar
- Add any other topping you like at this stage.
- Bake for 15 minutes, or until the base has puffed up and is cooked through and the cheese is golden and bubbling.
- Cut into wedges with a pizza cutter and serve immediately.
Nutrition
Calories: 669kcal | Carbohydrates: 120g | Protein: 20g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 1545mg | Potassium: 217mg | Fiber: 5g | Sugar: 3g