Pepperoni Pizza
Our pizza takes inspiration from New York, where giant slices are sold on almost every street. It became popular in America when soldiers returned from Italy after the Second World War, but now bears little resemblance to the Italian original. Hands-on time 25min, plus rising. Cooking time about
10min. Makes 2
for the dough
500g (1lb 2oz) strong white flour
7g sachet fast-action dried yeast
1tbsp olive oil, plus extra to grease for the topping
8tbsp tomato purée
100g (3½oz) passata
2tsp dried oregano
250g (9oz) mozzarella, thickly sliced
16 slices spicy pepperoni
1 In a large bowl, mix flour, yeast and 2tsp fine salt. In one go add oil and 300ml (½ pint) tepid water; mix to a dough (add a little more water if mixture is dry). Tip on to a lightly greased surface and knead for 5min, until soft and elastic. Return dough to bowl, cover with a tea towel and leave to rise for 1hr, or until doubled in size.
2 Preheat oven to 240°C (220°C fan) mark 9. Place 2 large baking sheets in the oven to heat.
3 Punch dough down in bowl, then divide in half. Roll out each half on a lightly greased surface to a large circle, then transfer each to a sheet of baking parchment.
4 Mix the tomato purée, passata, dried oregano and some seasoning in a bowl. Spread over the pizza bases, leaving a rough 2.5cm (1in) border. Next divide the mozzarella and pepperoni between the bases.
5 Working carefully, take the preheated baking trays out of the oven and slide the pizzas, on their baking parchment, on to them. Cook for 10-12min, or until crisp. Serve.
PER ½ PIZZA 757cals, 32g protein, 25g fat (13g saturates), 99g carbs (6g total sugars), 6g fibre