Pepperoni Pizza
A Italy recipe for pepperoni pizza with Pizza Dough, Tomato Sauce (see note 1), tomato purée. Scaled for one.
Ingredients
- Pizza Dough
- Tomato Sauce (see note 1)
- 100 gm self raising flour
- 1 tbspn tomato purée
- 2 tspn olive oil
- 75 ml passata
- ¼ tspn salt
- Topping
- 100 ml water
- 50 gm onion (prepared weight)
- 5 gm garlic
- about 25 gm pepperoni (or to taste)
- about 55 gm mozzarella
- as required parmesan (optional)
Method
- 1
Using a small bowl add the tomato purée, passata, mix well and season to taste(see note 1).
- 2
Chop the onion.
- 3
Thinly slice the garlic.
- 4
Slice the pepperoni.
- 5
Place a 10½ inch non-stick frying pan over a high flame before continuing with the dough...
- 6
Using a reasonably sized bowl add the flour, olive oil and salt and mix well.
- 7
Gradually add only as much of the water that is needed to bring the dough together - it can be a little sticky, but only a little.
- 8
Flour a surface and a rolling pin and roll out the dough so it is the same size as the base of the frying pan.
- 9
Add a little olive oil to the hot pan.
- 10
Roll the dough onto the rolling pin and add it to the hot pan.
- 11
Pour the tomato sauce onto the pizza base and using the back of a spoon, cover the dough, avoiding the outer rim.
- 12
Sprinkle on the chopped onion.
- 13
Sprinkle on the sliced garlic.
- 14
Scatter the pepperoni on top.
- 15
Tear the mozzarella into smallish pieces and place, evenly spaced, on top.
- 16
Optionally grate some parmesan on top.