- March 2012
- Serves 4
- Takes 25 minutes to make, 25 minutes to cook, plus 1 hour proving
Nothing beats a homemade pizza and this recipe, made with pepperoni, is both scrumptious and simple.
- 28.8g (13.1g saturated)
- 46.6g (3g sugars)
Try flavouring the dough with rosemary-infused oil instead of plain olive oil. Sprinkle the pizza with sliced jalapeño chillies just before cooking, for a grown-up kick.
After the dough has risen for 1 hour, knock out the air, knead briefly, then freeze in a lightly oiled plastic bag. To use, defrost and continue with the recipe. Freeze the finished tomato sauce or any leftover sauce in a plastic container or ice cube tray. Defrost fully before using.
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