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.Print Facebook Pinterest Twitter Add to Collection
Servings: 2 people
- 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.
- Add the salt and a pinch of pepper, then stir in the 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.
- 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.
- 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.
- 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.
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