Pizza Con Pepperoni Recipe
Ingredients
| 175 g / 6 oz mozzarella cheese, sliced | ||
| 1 pepperoni sausage, thinly sliced | ||
| Dough | ||
| 25 g / 1 oz dry yeast | ||
| 1.5 ml / 1/4 teaspoon sugar | ||
| 125 ml / 4 fl oz + 30 ml / 2 tablespoons lukewarm water | ||
| 225 g / 8 oz plain flour | ||
| 5 ml / 1 teaspoon salt | ||
| Tomato sauce | ||
| 30 ml / 2 tablespoons olive oil | ||
| Onion | 1 Small, finely chopped | |
| 450 g / 1 lb canned tomatoes | ||
| 125 g / 4 oz tomato puree | ||
| 2.5 ml / 1/2 teaspoon dried basil | ||
Directions
1. First make the dough. Mix together the yeast, sugar and 30 ml/2 tablespoons of water. Sift the flour and salt into a bowl. Add the frothing yeast and the remaining water and mix to make a smooth dough. Knead for 10 minutes or until elastic. Leave to rise for 1 hour or until almost doubled in bulk.
2. Meanwhile, make the tomato sauce. Heat the oil in a saucepan and fry the onion until softened. Stir in the remaining sauce ingredients, cover and simmer for 30 minutes.
3. Preheat the oven to 230°C/450°F (Gas 8). Punch down the dough and knead for 3 minutes. Divide it in half and roll out to 1/4 in thick. Place on greased baking sheets.
4. Spread the tomato sauce over the dough rounds, then cover with the cheese slices. Arrange the pepperoni slices on top. Bake for 15-20 minutes or until the crust is crisp.
2. Meanwhile, make the tomato sauce. Heat the oil in a saucepan and fry the onion until softened. Stir in the remaining sauce ingredients, cover and simmer for 30 minutes.
3. Preheat the oven to 230°C/450°F (Gas 8). Punch down the dough and knead for 3 minutes. Divide it in half and roll out to 1/4 in thick. Place on greased baking sheets.
4. Spread the tomato sauce over the dough rounds, then cover with the cheese slices. Arrange the pepperoni slices on top. Bake for 15-20 minutes or until the crust is crisp.
Chef
