Good Housekeeping//Hearst Owned

Pepperoni pizza

Name: Pepperoni pizza
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 1
Ingredients: 125 g (4oz) strong white flour, plus extra to dust; 1/2 tsp fast-action dried yeast; 1 tbsp. extra virgin olive oil; 125 g (4oz) mozzarella cheese, torn into small pieces; 70 g pack small pepperoni slices; 1 tsp. olive oil; 1/2 onion, finely chopped; 1 garlic clove, finely chopped; 1-2 tsp dried oregano, to taste; 2tbsp tomato purée; 400 g tin chopped tomatoes; 1 tsp. caster sugar

Grilling re-creates the high, dry intense heat of a wood-fired oven. Adapt with your favourite toppings.

By The GH Kitchen TeamPublished: 14 April 2013

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Preparation Notes: plus rising

Serving notes: Makes 1 x 30.5cm (12in) pizza

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Yields:

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

700

Ingredients

125 g (4oz) strong white flour, plus extra to dust
1/2 tsp fast-action dried yeast
1 Tbsp. extra virgin olive oil
125 g (4oz) mozzarella cheese, torn into small pieces
70 g pack small pepperoni slices

For the sauce

1 tsp. olive oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
1-2 tsp dried oregano, to taste
2tbsp tomato purée
400 g tin chopped tomatoes
1 tsp. caster sugar

Directions

1. Step 1
  Sift the flour into a medium bowl and stir in the yeast and ½tsp salt. Quickly mix in oil and 100ml (3½fl oz) hand-hot water to make a soft but not sticky dough (adjust with water/flour as needed). Knead for a few min, then put in a lightly oiled bowl, cover and leave to rise for 30min.
2. Step 2
  Meanwhile make the sauce. Heat the oil in a medium pan and gently fry the onion for 10min. Add the garlic, oregano and tomato purée and fry for a few min. Stir in the tomatoes and sugar. Bring to the boil, then simmer for 15min, stirring occasionally, until thick and pulpy. Check the seasoning and set aside.
3. Step 3
  Preheat grill to high and put the rack 9cm (3½in) away from the heat source. Tip dough out on to a lightly floured surface and roll out to a 30.5cm (12in) circle - you may need to let it rest for a few min during rolling to get the dough to stretch properly.
4. Step 4
  Dust a large baking sheet with flour and transfer the pizza base on to the sheet. Grill for 1-2min or until browning (it will blister). Flip and grill for a further 1-2min.
5. Step 5
  Carefully remove baking sheet from grill and spread the tomato sauce over the base, leaving a thin border around the edge. Scatter over the mozzarella and pepperoni and return to grill for 8-10min (check frequently to make sure the pizza doesn't catch) until golden and bubbling. Serve immediately.

Per Serving:

Calories: 700
Total carbs: 62 g
Sugars: 14 g
Total fat: 38 g
Saturated fat: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time