1 dough ball from bakery or 1 package Pillsburyregular or Gluten Free Thin Crust Pizza Dough (or Bob's Red Mill Gluten Free Pizza Crust Mix which is easy and delicious)
cornmealto prevent sticking
1-2Tablespoonolive oil
½cuptomato sauceyou can use any of your favorite jarred pasta sauces
4-6oz.fresh mozzarella cheesesliced thin
20-25slicespepperoni
½cupfresh basil leaves + extra for garnish
¼cupfresh Pecorino Romano cheesegrated (Parmesan can also be used)
salt & pepper to taste
Instructions
Sprinkle your pizza stone generously with cornmeal (not flour as it will burn) to prevent crust from sticking. Place your pizza stone in a cold oven and preheat for 20 minutes at 500 degrees.
While stone is heating, roll out your pizza crust on a cutting board or countertop that has been lightly dusted with cornmeal, to a size that will fit your stone.
When pizza stone is hot, remove from oven, dust with cornmeal, and carefully place rolled out dough on top.
Brush the dough with olive oil then spread tomato sauce to within ½″ of edge. (Make sure you keep that ½″ edge with all ingredients to prevent toppings bubbling over side as well as giving you a place to more easily handle the finished pizza)
Place sliced mozzarella on top of sauce, sprinkle with desired amount of salt and pepper, top with basil leaves and pepperoni slices then finish with a topping of Pecorino Romano or Parmesan cheese.
Return to oven and bake for about 12-15 minutes depending on thickness of toppings or until bottom is crisp and top is bubbling.
Slide off the stone onto wooden cutting board or pizza peel and garnish with remaining basil leaves.
Cut with pizza wheel and serve immediately with additional Pecorino-Romano or Parmesan cheese and hot red pepper flakes.
Notes
Prep is a little different with the gluten free crust but just cook it a little first on a cookie sheet, as directed on the package, then add ingredients and return to oven to finish cooking.