Name: Spicy pepperoni pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: Pizza dough; 2 cup (300g) plain flour, sifted; 1 sachet (7g) active dried yeast; 1 teaspoon sugar; 1 cup (250ml) warm water; 2 tablespoon olive oil; 1/3 cup (80ml) passata; 1 cup (200g) chargrilled capsicum, drained; 100 gram pepperoni, sliced; 100 gram cherry tomatoes, halved; 14 bocconcini balls, halved; 2 tablespoon oregano leaves; 2 tablespoon olive oil

Spicy pepperoni pizza

Skip to Recipe

Makes 2 Item

Prep

10M

Cook

20M

Total

30M

Ingredients

Pizza dough

2 cup (300g) plain flour, sifted

1 sachet (7g) active dried yeast

1 teaspoon sugar

1 cup (250ml) warm water

2 tablespoon olive oil

1/3 cup (80ml) passata

1 cup (200g) chargrilled capsicum, drained

100 gram pepperoni, sliced

100 gram cherry tomatoes, halved

14 bocconcini balls, halved

2 tablespoon oregano leaves

2 tablespoon olive oil

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease 2 pizza pans or baking trays.

2.To make pizza dough: in a jug, combine water, yeast, sugar, and salt; whisk, until dissolved. Cover. Set aside in a warm place 5 minutes, until bubbles appear on the surface.

3.Sift flour into a bowl; add yeast mixture and oil. Mix well, to form a soft dough. Turn onto a lightly floured surface. Knead 10 minutes or until elastic. Place in a lightly greased bowl; cover with plastic wrap. Leave in a warm place 45 minutes, or until dough has doubled in size.

4.Using your fist, punch dough down. Knead on a lightly floured surface, until smooth. Halve dough; pat out each piece to a 20cm round. Place dough on prepared pans or trays.

5.Spread passata over pizza bases, leaving a 1cm border around edges. Top with capsicum, pepperoni, tomatoes, bocconcini and oregano. Drizzle with oil.

6.Bake 20 minutes, swapping trays halfway through cooking, until cheese is bubbling and edges of crust are golden brown. Cut into wedges. Serve immediately.

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