Personal Pepperoni Pizza
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A homemade pizza with its own small batch of yeast dough and tomato sauce, topped with mozzarella and pepperoni. It makes two servings.
Ingredients
Dough
- ⅓ cup warm water (100–110°F)
- 1 teaspoon active dry yeast
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil plus 1–2 teaspoons for greasing bowl
- 1 cup all-purpose flour
Tomato sauce
- ½ tablespoon olive oil
- 1 minced garlic clove
- ½ cup canned crushed tomatoes (4 ounces)
- 1 teaspoon tomato paste
- ¼ teaspoon sugar
- ¼ teaspoon dried basil
- ¼ teaspoon salt
Pizza toppings
- 1½ cups shredded mozzarella (5 ounces)
- 15 pepperoni slices (1 ounce)
Equipment
- mixing bowl
- saucepan
- baking sheet
Directions
- Stir the yeast into the warm water and let it sit for about 2 minutes. Mix in the sugar, salt, garlic powder, 1 tablespoon olive oil, and the flour, then knead for 3 minutes, until the dough is smooth.
- Rub the bowl and the dough with the oil for greasing the bowl. Cover and let the dough rise for about 30 minutes, until doubled.
- For the sauce, cook the garlic in ½ tablespoon olive oil in a small saucepan for 30 seconds. Add the crushed tomatoes, tomato paste, sugar, basil, and salt, and simmer gently for 15 minutes.
- Heat the oven to 400°F. Press the dough into a thin circle or rectangle on a greased quarter-sheet baking tray. Pinch up the edge and poke the dough all over with a fork.
- Brush the top lightly with oil and spread on the sauce, leaving the edges bare. Top with the mozzarella and pepperoni.
- Bake for 18 to 20 minutes, until bubbling and browned. Let the pizza cool briefly, then slice.
Nutrition
Serving: 240g | Calories: 669kcal | Carbohydrates: 56g | Protein: 34g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1331mg | Potassium: 352mg | Fiber: 3g | Sugar: 3.3g | Vitamin A: 1127IU | Vitamin C: 7.2mg | Calcium: 554mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; cups shredded mozzarella counted as fresh mozzarella. Brands and portions vary, so use it only as an approximation.