Pepperoni Pizza

8 standard portions

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Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic (minced)
• ½ cup tomato sauce (or passata or diced tomatoes)
• ½ teaspoon dried oregano
• ½ teaspoon granulated sugar (or honey)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 pizza dough/crust (homemade or store bought, 10-12 inch)
• ¼ cup grated parmesan cheese
• 2 cups shredded mozzarella
• 1 cup sliced pepperoni

Method

1. Preheat your oven to the highest possible temperature (mine goes up to 550°F/290°C). If you’re using a pizza stone, place it in the oven to preheat as well. (if you want to bake your pizza on a sheet pan or in the air fryer, see the instructions in the recipe below).
2. Make the sauce, in a saucepan over medium heat – heat the olive oil and sauté the garlic for 30 seconds then add the tomato sauce, oregano, sugar, salt and pepper. Stir and allow to cook for 5 minutes. Remove from heat and allow to cool slightly or completely.
3. Sprinkle the pizza peel with semolina to prevent the dough from sticking, then shape/stretch your dough gently with your hands into a 10 or 12-inch circle (don’t use a rolling pin). Before adding any toppings, make sure that the pizza can slide off onto the pizza stone easily. If not, just lift it up gently and sprinkle with more semolina. Don’t push the dough too hard, and start working it from the center. Leave the edges puffed up for a great pizza shape and bubbles.
4. Spread the tomato pizza sauce on the crust, top with grated parmesan, mozzarella cheese and pepperoni.
5. Bake in the preheated oven for 4-5 minutes, then switch on the broiler and bake for 3-5 more minutes but keep an eye on it as the top bubbles and browns. Slice and serve.