Recipes · Italian · Pizza

Pepperoni Pizza

One serving has 691 kcal and 27 g protein, and at least a fifth of a woman's daily need of selenium (96%), thiamin (90%), riboflavin (74%), phosphorus (62%), folate (57%) and niacin (56%). Ready in 57 minutes.

• Preparation: 40 min
• Cooking: 17 min
• Makes: 1 serving (285 g)
• Difficulty: Medium
• Diets: Non-Vegetarian
• Contains: beef, dairy, gluten, pork

Ingredients

• 60 g Water, tap
• 1 g Sugar, NFS
• 100 g Wheat flour, white, all-purpose, enriched, bleached
• 50 g Cheese, Mozzarella, NFS
• 33.3 g Tomato products, canned, sauce, with tomato tidbits
• 16.7 g Pepperoni, NFS
• 10 g Tomato products, canned, puree, without salt added
• 6.7 g Olive oil
• 0.7 g Sugar, NFS
• 1 g Leavening agents, yeast, baker's, active dry
• 1.7 g Garlic, raw
• 1.7 g Cornmeal, whole-grain, yellow
• 1 g Salt, table
• 0.7 g Vinegar
• 0.3 g Spices, oregano, dried
• 0.3 g Spices, basil, dried

Method

1. Prepare Yeast Mixture: - Combine 90 g (1/3 cup) of warm water with 3 g (0.7 teaspoons) of sugar and 3 g (0.5 packet) of active dry yeast. - Stir to dissolve the yeast and let it rest for 5 minutes until it foams on top.
2. Mix Dough: - Add the remaining 90 g (1/3 cup) of warm water, 7 g (1 tablespoon) of olive oil, 2 g (0.5 teaspoon) of salt, and 2 g (0.5 teaspoon) of vinegar. - Gradually add 300 g (2 cups) of all-purpose flour while mixing on medium-low speed. - Knead the dough for about 7 minutes until it’s smooth and elastic.
3. First Rise: - Transfer the dough to a greased bowl and cover with a dry towel or greased plastic wrap. - Allow it to rise for 1 to 1.5 hours, or until it has doubled in volume.
4. Make the Sauce: - In a bowl, combine 100 g (0.5 cup) of tomato sauce, 30 g (1/8 cup) of tomato paste, 7 g (0.5 tablespoon) of olive oil, 5 g (1 cloves) of minced garlic, 1 g (0.5 teaspoon) of dried oregano, 1 g (0.5 teaspoon) of dried basil, 1 g of salt, and 2 g (0.5 teaspoon) of sugar. - Mix well.
5. Roll Out Dough: - Punch the dough down and place it on a lightly greased or floured counter. - Roll and stretch the dough to the desired size and thickness. - Brush the dough with 15 g (1 tablespoon) of olive oil.
6. Preheat the oven to 230°C (450°F) with a pizza stone inside if available.
7. - Dust a pizza peel or parchment paper with 10 g of cornmeal. - Place the rolled-out dough on top. - Prick the top of the dough a few times with a fork and pre-bake it in the oven for 3-4 minutes. - Remove from the oven and spread 100 g (1/2 cup) of pizza sauce on each pizza crust. - Sprinkle 150 g of grated mozzarella cheese on each pizza. - Arrange 25 g of pepperoni slices on each pizza.
8. Return the pizzas to the oven and bake for 5-12 more minutes, or until the crust is golden and the cheese is bubbly.
9. Let the pizzas cool for a few minutes before slicing and serving.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.5 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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