Pepperoni pizza
Instructions
Pepperoni pizza
Ingredients
Pizza dough
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Store-bought pizza dough (approximately 600 g)
|
2 |
|---|---|
|
OR homemade pizza dough
|
Pepperoni pizza
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Tomato sauce
|
200 ml |
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Grated mozzarella cheese 15%
|
200 g |
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Halal pepperoni, sliced
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200 g |
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Red onions, sliced
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2 |
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Dried oregano
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1 tsp |
Other recipes
A piquant pizza classic
The classic pepperoni pizza dates back to the 1950s when gas pizza ovens became commercially available, and the American fast-food culture started to gain increasing momentum. Invented by Italian immigrants from New York, it didn’t take long for the pepperoni pizza to make it onto more and more restaurant menus. With its popularity came pepperoni variations to accommodate different palates and dietary requirements. Today, you will find anything from strictly halal, turkey, venison, and even vegetarian-based pepperonis.
Quick pizza for impromptu parties or unexpected guests
Less than 30 minutes is all you need to prep, bake, and serve this pizza. Make sure that you have extra dough in the freezer (our recipe can be frozen for up to three months) and thaw at room temperature or in a cold water bath (keep the dough in its storage bag, making sure that there are no holes and that it’s properly sealed, and submerge in a bowl of cold water). Keep in mind that the thawing process will add between one and three hours to your prep time, but most convenience stores have ready-made pizza dough available if you’re pressed for time.
Why homemade pepperoni pizza is better than takeaway
As with most things, homemade is almost always better. You are in complete control of the entire process, from the freshness and quality of the ingredients to the amount of sauce and thickness of the pepperoni slices.
