Homemade pepperoni pizza
For 6 people
- To prepare the dough:
- All-purpose flour - 4 cups
- Sugar - 1 teaspoon
- Dried yeast - 2 tablespoons
- Salt - 2 teaspoons
- Olive oil - 2 tablespoons + 2 teaspoons
- Lukewarm water - 1 ½ cups
- To prepare the topping:
- Crushed tomatoes - 3
- Small thinly sliced onions - 2
- Crushed garlic - 1 clove
- Olive oil - 2 tablespoons
- Salt - 1 teaspoon
- Oregano - 1 teaspoon
- Pitted black olives - 10
- Grated Mozzarella cheese - 2 cups
- Pepperoni - 20 slices
- Sliced mushrooms - 1 cup
Preheat the oven to 200 degrees C.
To prepare the dough: in the Masterchef Gourmet stainless steel bowl, combine the flour with the sugar, dried yeast and salt.
Add the water and 2 tablespoons of olive oil then knead the ingredients well using the dough hook until the dough forms into a ball. If the dough is too sticky, add 1 or 2 teaspoons of flour, and if it’s too dry add a little bit of water.
Drizzle the inside of a big bowl with 2 teaspoons of olive oil and put the dough inside the bowl. Cover with plastic wrap and let rest in a warm place for about an hour until doubled in volume.
Flatten the dough ball on a floured surface into a large circle using a rolling pin.
Transfer the dough on the baking sheet and leave to rest for 10 minutes.
To prepare the topping: heat the oil in a pan then add the onions and the garlic. Cook for 2 or minutes or until onions are soft.
Add the mushrooms, stir the ingredients and leave on low heat for 2 minutes.
Remove the mushrooms from heat and place on a plate lined with paper towel to absorb any fat excess.
Add the crushed tomatoes to the pan and stir to combine then season with oregano and salt.
When the mixture begins to boil, add the mushrooms and reduce the heat. Simmer for 30 minutes until thick.
Remove the sauce from heat and allow to cool completely.
Spread the sauce on the dough and top with cheese, pepperoni and olives.
Bake for 10 minutes until golden.
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