Homemade Pepperoni Pizza
Servings: 4 servings
Calories: 455kcal
Ingredients
- 1 pizza dough, from bakery (or use refrigerated or frozen pizza crust)
- 1 Tablespoon cornmeal to prevent sticking
- 1 Tablespoon olive oil
- ½ cup marinara you can use any of your favorite jarred pasta sauces
- 4-6 ounces fresh mozzarella cheese sliced thin
- 1 tomato sliced or chopped
- 20-25 slices pepperoni
- ½ cup fresh basil leaves
- ¼ cup Parmesan cheese grated
- Garnish: fresh basil, Parmesan cheese, red pepper flakes
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°F.
- 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 marinara sauce to within ½″ of edge. (Make sure you keep that ½″ edge with all ingredients to prevent toppings bubbling over the side as well as giving you a place to more easily handle the finished pizza)
- Place sliced mozzarella on top of sauce, top with chopped tomatoes, basil leaves, and pepperoni slices then finish with a topping of 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 more basil leaves.
- Cut with pizza wheel and serve immediately with additional Parmesan cheese and hot red pepper flakes.
Nutrition
Calories: 455kcal | Carbohydrates: 52g | Protein: 19g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1290mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 787IU | Vitamin C: 7mg | Calcium: 232mg | Iron: 4mg
