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Pepperoni Pizza

It's a pepperoni pizza, not too crazy.

Course Main Course

Cuisine Italian

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8

Calories 313kcal

Equipment

• 1 Oven

Ingredients

• 16 ounces Pizza Dough, homemade or store-bought
• 1/2 cup Pizza sauce
• 18-20 slices Pepperoni
• 12 ounces Mozzarella Cheese
• 1/2 tsp Ground black pepper
• 1 tsp Fresh oregano optional
• Flour For shaping and rolling the dough

Pizza Sauce

• 1/2 cup Tomato Sauce
• 1/2 tsp Kosher Salt
• 1/2 tsp Ground black pepper
• 1/2 tsp Granulated garlic
• 1/2 tsp Granulated onion
• 1/4 tsp Red pepper flakes
• 1 tsp olive oil

Instructions

• Preheat the oven to 500
• Make the sauce:

  It's enough for one large pizza if using the sauce from the recipe above.
• Roll out the dough:

  Roll out dough on a lightly floured surface. If it's hard to roll, let it rest for 5 minutes so it can come to room temperature. For a large pizza, I like to roll my dough into about a 14-inch diameter circle.
• Add the toppings:

  Add sauce in a light layer all over the pizza, leaving about 1/4-inch crust around the edges. Chop half of the pepperoni and sprinkle it over the sauce. Top the pizza with grated cheese and the rest of the pepperoni. Season with black pepper.
• Cook the Pizza:

  If you're using a pizza stone, carefully slide pizza into the center of the preheated pizza stone. Cook for 6 minutes, then rotate the pizza halfway so it cooks evenly. Cook for another 6-8 minutes, or until the crust is golden brown and charred in spots.

  If you're using a skillet, press the dough into a cast iron skillet and add toppings. Place the skillet over a high heat burner for 2 minutes to get it preheated and get the crust cooking right away. Then transfer to a 500 ̊F oven and bake for 10 to 12 minutes, or until the crust is golden brown.