Sunday, March 27, 2016

Pepperoni Pizza


For the Pizza Base:

½ cup yeast mixed in water
2 Tbsp extra virgin olive oil
250 gm water
500 gm flour

For the Sauce:

1 Tbsp extra virgin olive oil
4-5 tomatoes, blanched
A pinch of oregano
A pinch of salt
Few basil leaves, fresh
Some pepper

For Topping:

Buffalo mozzarella cheese, grated
Mozzarella cheese, grated
Parmesan cheese, grated
Slices of pepperoni
Sun dried tomatoes


Place the flour on a clean surface. Make a hole in the center and pour in the water. Add the yeast to it and knead the mixture.

Add some olive oil and mix well.

Knead the dough in a circular motion. You can some more water if the dough gets dry.

Once done, let it rest for half an hour.

Puree the tomatoes in a food processor. Add pepper, olive oil, oregano, basil leaves and mix well.

Once the dough has rested, place it on a flat surface, sprinkle some dry flour and open it up.

Roll out the dough into a flat round disc.

Spread the sauce over it. Then add the cheese to it.

Lastly top it with the pepperoni and sun dried tomatoes.

Bake it for around 15 minutes.

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